Description
This Eggnog French Toast recipe transforms classic French toast into a rich and festive breakfast treat using eggnog and warm spices. Perfect for holidays or cozy mornings, it features slices of crusty country bread soaked in a creamy eggnog batter with cinnamon, nutmeg, and vanilla, then 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 Cooking
- 3 to 4 tablespoons unsalted butter
To Serve
- Whipped cream
- Maple syrup
Instructions
- Slice the bread: Slice the loaf into 1-inch thick pieces and set them aside to dry out slightly for 15 minutes while you prepare the batter. You can also dry them out up to 48 hours in advance.
- Warm the oven: Place a metal wire rack inside a rimmed baking sheet and preheat your oven to 250°F. This will keep the cooked French toast warm and crisp.
- Make the batter: In a large bowl, whisk together the eggnog, dark rum or rum extract if using, eggs, cinnamon, nutmeg, and vanilla extract until the mixture is smooth and uniform in color.
- Soak the bread: Dunk two or three slices of bread into the batter, flipping to coat both sides thoroughly. Allow excess batter to drip off before cooking.
- Fry the toast: Heat 1 tablespoon of unsalted butter in a large skillet or griddle over medium heat. Once melted and hot, add the soaked bread slices carefully. Cook each side for 2 to 3 minutes or until golden brown. Flip gently to avoid breaking fragile soaked bread.
- Keep warm in the oven: Transfer the cooked French toast slices to the wire rack in the warm oven. Continue soaking and frying the remaining bread slices, replenishing butter in the pan as needed.
- Serve: Serve the hot Eggnog French Toast immediately topped with whipped cream and maple syrup for a festive, indulgent breakfast.
Notes
- For a non-alcoholic version, omit the rum or substitute with rum extract.
- Using a crusty, country-style bread helps the toast hold up well during soaking and frying.
- Drying the bread before soaking helps prevent it from becoming too soggy.
- Keep the cooked toast warm in a low oven on a wire rack to stay crisp until serving.
- Leftover French toast can be refrigerated and reheated gently in a skillet or oven.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 215 mg
