Eggnog French Toast

Thick slices of bread make for the best french toast, especially when it's dunked in an eggnog mixture. Warm, cozy, and perfect for Christmas morning treat.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 163kcal

Author Karly Campbell

Ingredients

4 large eggs
1 cup eggnog
2 tablespoons brown sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
8 thick slices bread preferably brioche, see notes
butter for the griddle and for serving
maple syrup for serving

Instructions

Crack the eggs into a shallow dish, such as a pie plate. Whisk in the eggnog, brown sugar, vanilla, cinnamon, and nutmeg until the mixture is smooth and well combined.
Heat a skillet or griddle over medium heat and add a bit of butter to grease the skillet.
Dunk a slice of bread in the eggnog mixture, turning to coat, making sure that the mixture soaks into the bread a bit. Don't leave it too long or your bread will fall apart, but if you dunk too quickly it won't soak in.
Add the bread to the buttered skillet or griddle and fry for 2-3 minutes per side, until golden brown and cooked through. Repeating with remaining bread.
Serve hot with butter and maple syrup.

Notes

Bread: This recipe works great with fresh bread or slightly stale bread. Either way is fine! We prefer brioche, but challah or Texas toast are also fine options.

Vanilla: If you have rum extract on hand and like that flavor, feel free to swap it for the vanilla. You could also stir in a splash of dark rum instead of the extract.

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