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Eggnog French Toast

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Eggnog French Toast is a festive holiday breakfast made with thick bread dipped in a creamy, warmly spiced eggnog custard and cooked until golden. Serve it hot with maple syrup, cinnamon syrup, or your favorite seasonal toppings.

Ingredients

  • 8 thick slices of bread, such as brioche or another sturdy, thick-cut bread
  • 4 large eggs, preferably at room temperature
  • 2/3 cup eggnog
  • 1 tablespoon light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • Butter or nonstick cooking spray, for the pan
  • Maple syrup or cinnamon syrup, for serving
  • Extra cinnamon, optional for serving

Instructions

  1. Preheat an electric griddle to 350°F (175°C), or heat a skillet over medium heat until thoroughly warmed.
  2. Add the eggs, eggnog, brown sugar, cinnamon, nutmeg, vanilla extract, and flour to a blender and blend until smooth. Alternatively, whisk the ingredients together in a wide, shallow dish; a few small flour lumps are fine.
  3. Lightly grease the heated skillet or griddle with butter or nonstick cooking spray.
  4. If using a blender, pour the eggnog mixture into a shallow dish. Dip one slice of bread into the custard, turning to coat both sides evenly without soaking it for too long.
  5. Transfer the coated bread immediately to the hot skillet or griddle. Repeat with additional slices, taking care not to overcrowd the cooking surface.
  6. Cook for a few minutes until the underside is golden brown. Flip carefully and cook the second side until golden and the center is cooked through.
  7. Transfer the French toast to serving plates and serve immediately with maple syrup or cinnamon syrup and an optional dusting of cinnamon.

Notes

  • Brioche, challah, Texas toast, or another sturdy thick-cut bread works especially well. Slightly stale bread absorbs the custard while maintaining its structure.
  • For gluten-free French toast, use sturdy gluten-free bread and replace the all-purpose flour with a gluten-free flour blend, or omit the flour for a thinner custard.
  • For stronger holiday spice flavor, add a little extra cinnamon or a small pinch of ground cloves or allspice.
  • Serve with powdered sugar, whipped cream, fresh berries, sliced bananas, toasted pecans, walnuts, maple syrup, or cinnamon syrup.
  • For a larger gathering, double the recipe and keep cooked slices warm in a 200°F (95°C) oven while preparing the remaining batches.
  • Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months.
  • Reheat in a skillet, toaster, toaster oven, air fryer, or conventional oven until heated through. Microwaving works but produces a softer texture.
  • The eggnog custard can be prepared up to one day ahead and refrigerated in a covered container. Whisk thoroughly before using.

Nutrition

Find it online: https://yumfamilyrecipes.com/eggnog-french-toast/