Description
A festive twist on classic French toast made with rich eggnog and warm spices, perfect for holiday breakfasts or brunches. This Eggnog French Toast is soaked in a creamy mixture of eggnog, eggs, cinnamon, nutmeg, and vanilla, pan-fried to golden perfection, and served with maple syrup and whipped cream.
Ingredients
Scale
Bread
- 1 loaf crusty country-style bread, sliced 1-inch thick
Batter
- 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
For Frying and Serving
- 3 to 4 tablespoons unsalted butter
- Whipped cream, for serving
- Maple syrup, for serving
Instructions
- Slice the Bread: Slice the loaf into 1-inch thick pieces and set them aside to dry out slightly for at least 15 minutes or up to 48 hours at room temperature; this helps the bread absorb the batter better.
- Warm the Oven: Place a metal wire rack on a rimmed baking sheet and preheat the oven to 250°F to keep the cooked French 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 the mixture is smooth and uniform in color.
- Soak the Bread: Dip two or three pieces of bread into the batter, flipping to ensure even coating on both sides. Let excess batter drip off before cooking.
- Fry the Toast: Heat 1 tablespoon of butter in a large skillet or griddle over medium heat. Once melted, place the soaked bread slices onto the pan carefully. Cook for 2 to 3 minutes per side until golden brown and crisp. Add more butter as needed for subsequent batches.
- Keep Toast Warm: Transfer cooked French toast slices to the wire rack in the oven to keep warm while frying the remaining pieces. Continue soaking and frying until all bread slices are done.
- Serve: Serve the Eggnog French Toast immediately with maple syrup and whipped cream on top for a delicious and festive breakfast treat.
Notes
- If you prefer not to use alcohol, omit the rum or use rum extract for flavor without the alcohol content.
- Day-old or slightly stale bread works best as it absorbs the batter without falling apart.
- You can prepare the bread slices a day ahead and leave them uncovered to dry out for better texture.
- Use a non-stick skillet or griddle to prevent sticking and reduce the amount of butter needed.
- For a dairy-free version, substitute eggnog with a vegan-friendly version, and use a plant-based butter alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 160 mg
