Can’t get enough eggnog? Make this Eggnog French Toast! It’s a great way to use leftover eggnog in a celebratory holiday breakfast.
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One of the biggest debates among my friends over the holidays is eggnog. Is it the best thing ever or one of the worst things of the season?
However, I can have an infinite number of things made with eggnoglike this eggnog french toast!
How to make french toast with eggnog
Classic French toast is pretty easy to make, and eggnog French toast is just as easy. They simply swap out the milk for the eggnog.
This also appeals to my sense of frugality, since I usually have a bag of eggnog in the fridge from the holidays that I can’t drink fast enough.
I like to add a dash of rum to the batter to give it that authentic eggnog twist, but feel free to leave that out if you don’t drink alcohol. Or you can add a touch of rum extract instead of the actual rum itself.
The bread makes the difference
I tend to like my eggnog french toast made with hearty farmhouse bread. I buy a loaf of sourdough batard and let it sit on the counter for a day or two to dry out (this helps the bread absorb more eggnog!). I then slice it about 1 inch thick before dipping in the batter and frying.
The older bread also tends to result in a slightly chewy texture at the end, making it a great way to use up leftover bread.
But if you like your toast with a softer, custard-like inside, try buying a loaf of Texas toast, which is a soft and extra-thick sliced white bread, or soaking your bread of choice overnight.
Make-Ahead French Toast overnight
Overnight French Toast allows you to do most of the prep work the night before. All you do is soak the bread in the batter overnight (in a baking dish covered with plastic wrap) and then toast the toast. There’s no need to dry the bread beforehand (although you can use leftover bread that way) as soaking overnight will result in a more pudding-like interior.
However, be careful when handling it: the longer the bread soaks, the more delicate it becomes.
Keep your French Toast warm until serving!
Before you start frying, preheat your oven to 250°F, set a wire rack on a baking sheet and place in the oven. As you prepare your French toast, place it on the rack to ensure the first piece of Eggnog French Toast is as warm and fresh as the last.
More French Toast Recipes!
- Baked Blueberry French Toast
- Classic french toast
- French toast casserole
- Crunchy french toast
- Apple Cinnamon French Toast Muffins
French toast with eggnog
Note: If you like your French toast to be more custardy in the middle, you can place the entire bread in a single or double layer in a baking pan, pour the batter over the bread, then cover with plastic wrap and leave in the fridge overnight. Fry it in a pan as directed in the recipe.
ingredients
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1 loaf crispy Country style breadCut 1 inch thick
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1 1/2 cups Advocaat, store bought or homemade
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2 tablespoon dark rum (optional, can be omitted or use 2 teaspoons rum extract)
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4 big eggs
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1/2 teaspoon Cinammon
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1/4 teaspoon ground nutmeg
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1 teaspoon vanilla extract
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3 to 4 tablespoon unsalted butter
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whipped cream and maple syrup, To serve
method
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Cut bread:
Slice the loaf (if necessary) and leave to dry slightly. This can take 15 minutes while you prepare the dough or up to 48 hours on your countertop.
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Preheat oven:
Once you’re ready to make the toast, place a metal wire rack in a rimmed baking sheet. Place in an oven and turn the oven to 250°F.
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Make the dough:
In a large bowl, combine the eggnog, rum (if using), eggs, cinnamon, nutmeg, and vanilla. Whisk until color is uniform. Dip two or three slices of bread in the batter, turning to make sure both sides are coated.
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roast toast:
Heat 1 tablespoon butter in a large skillet or griddle over medium-high heat. Once the butter has melted, use tongs or your fingers to remove the soaked bread from the bowl (or pan) and drain any excess batter from the bread. If you soak the toast overnight, be careful as the bread will become more fragile.
Fry the toast for 2 to 3 minutes or until the bread is golden brown. Turn the toast with a spatula and cook for another 2 or 3 minutes, until both sides are evenly browned. While the toast cooks, add more slices to the bowl to soak up the batter.
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Keep toast warm:
Slide the finished toast onto the rack in the oven and repeat the process with the rest of the bread, first soaking and then frying. Serve immediately with maple syrup or whipped cream.
| nutritional information (per serving) | |
|---|---|
| 509 | calories |
| 18g | Fat |
| 68g | carbohydrates |
| 18g | protein |
