Description
Delight in the rich and creamy flavors of Eggnog French Toast, perfect for a festive breakfast or brunch. This recipe uses eggnog as the soaking batter ingredient, infused with warm spices and a hint of rum, creating a decadent twist on classic French toast.
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
Cooking
- 3 to 4 tablespoons unsalted butter
Serving
- Whipped cream, for serving
- Maple syrup, for serving
Instructions
- Slice the bread: Slice the country-style bread into 1-inch thick pieces and set aside to dry out for 15 minutes to up to 48 hours to improve texture when soaked.
- Warm the oven: Preheat the oven to 250°F and place a metal wire rack on a rimmed baking sheet to keep the cooked French toast warm and crisp.
- Make the batter: In a large bowl, whisk together eggnog, dark rum (if using), eggs, ground cinnamon, ground nutmeg, and vanilla extract until smooth and uniform in color.
- Soak the bread: Dunk two or three slices of bread into the eggnog batter, flipping to coat both sides evenly. 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. Add the soaked bread slices carefully, cooking each side for 2 to 3 minutes until golden brown and crisp.
- Repeat soaking and frying: As you cook the toast, continue soaking additional slices in the batter and frying them, adding more butter as needed until all slices are cooked.
- Keep warm in oven: Transfer cooked French toast to the preheated wire rack in the oven to stay warm while finishing the rest.
- Serve: Serve immediately topped with whipped cream and maple syrup for a decadent breakfast experience.
Notes
- For a non-alcoholic version, omit the dark rum and use rum extract instead for flavor.
- Using slightly stale bread or allowing it to dry out before soaking helps prevent soggy French toast.
- Adjust cooking temperature as needed to avoid burning the sugar in the eggnog batter.
- Use a non-stick pan or well-seasoned cast iron skillet for best results frying the toast.
- Store any leftovers wrapped in foil in the refrigerator and reheat in a toaster oven or oven for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 190 mg
