Description
A festive twist on classic French toast made with rich eggnog and warm spices, perfect for a holiday breakfast or brunch. This Eggnog French Toast is soaked in a creamy mixture of eggnog, eggs, cinnamon, nutmeg, and vanilla, then fried until golden and crisp. Serve with maple syrup and whipped cream for a cozy and indulgent treat.
Ingredients
Scale
Eggnog French Toast
- 1 loaf crusty country-style bread, sliced 1-inch thick
- 1 1/2 cups eggnog, store-bought or homemade
- 2 tablespoons dark rum (optional, can omit or use 2 teaspoons rum extract)
- 4 large eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons unsalted butter
For Serving
- Whipped cream
- Maple syrup
Instructions
- Slice the bread: Slice the bread into 1-inch thick pieces and set aside to dry out for 15 minutes or up to 48 hours at room temperature to allow it to absorb the batter better.
- Warm the oven: Place a metal wire rack on a rimmed baking sheet and heat the oven to 250°F to keep the cooked toast warm.
- Make the batter: In a large bowl, whisk together the eggnog, eggs, dark rum (if using), ground cinnamon, ground nutmeg, and vanilla extract until fully combined and smooth.
- Soak the bread: Dunk two or three slices of bread into the batter, flipping to coat both sides evenly. Let excess drip off before cooking.
- Fry the toast: Heat 1 tablespoon of unsalted butter in a large skillet or griddle over medium heat. Once melted, add the soaked bread and cook for 2 to 3 minutes on each side until golden brown and cooked through. Be gentle with slices soaked overnight as they will be more fragile.
- Keep warm and repeat: Transfer cooked toast to the wire rack in the oven to keep warm. Continue soaking and frying remaining bread slices until all are cooked.
- Serve: Serve the eggnog French toast warm topped with whipped cream and maple syrup for a deliciously festive breakfast or brunch.
Notes
- For extra flavor, you can substitute dark rum with rum extract if preferred.
- Allowing the bread to dry out slightly helps it absorb the eggnog batter better without becoming too soggy.
- Use sturdy bread like country-style or brioche for best texture and soak tolerance.
- Keep cooked French toast warm in a low oven while finishing the rest to serve all hot.
- Feel free to add a sprinkle of powdered sugar or fresh berries for extra garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 180 mg
