Description
This Eggnog French Toast recipe transforms classic French toast into a festive holiday treat by soaking crusty country-style bread in a rich eggnog batter spiced with cinnamon and nutmeg, then pan-frying it to golden perfection. Served warm with maple syrup and whipped cream, it's a cozy breakfast delight perfect for the holiday season.
Ingredients
Scale
Main Ingredients
- 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 crusty country-style bread into 1-inch thick slices and set them aside to dry out for at least 15 minutes while you prepare the batter. For best results, bread can be left to dry out on the countertop up to 48 hours.
- Warm the oven: Place a metal wire rack inside a rimmed baking sheet and set it in the oven. Preheat the oven to 250°F to keep the French toast warm after cooking.
- Make the batter: In a large bowl, whisk together the eggnog, dark rum or rum extract (if using), eggs, ground cinnamon, ground nutmeg, and vanilla extract until the mixture is smooth and uniform in color.
- Dunk the bread: Dip two or three slices of bread into the eggnog batter, flipping to coat both sides thoroughly. Allow excess batter to drip off before cooking. Be gentle if the bread has been soaking overnight, as it will be more fragile.
- 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 and cook for 2 to 3 minutes on each side until golden brown. Add more butter as needed for subsequent batches.
- Keep the toast warm: Transfer the cooked French toast slices to the wire rack in the warm oven to keep them hot while cooking the remaining bread. Repeat the soaking and frying process until all slices are cooked.
- Serve: Serve the warm Eggnog French Toast immediately topped with whipped cream and drizzled with maple syrup for a delightful breakfast treat.
Notes
- For extra flavor, use homemade eggnog if available, or pick a high-quality store-bought version.
- If you prefer to skip alcohol, omit the rum or substitute with rum extract for the distinctive flavor.
- Letting the bread dry out before soaking helps it absorb the batter better without becoming overly soggy.
- Use a sturdy, crusty bread like country-style loaf to hold up well during soaking and frying.
- To keep cooked French toast warm and crisp, placing it on a wire rack in the oven is ideal, preventing sogginess from steam.
- You can make the recipe dairy-free by using a vegan eggnog and plant-based butter alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 210 mg
