Eggnog French Toast
The perfect holiday breakfast -- delicious and festive, yet made with simple pantry ingredients plus buttery challah and creamy eggnog! Bonus: it's quick and easy enough to make on Christmas morning.
Ingredients
- 8-10 thick slices of brioche, challah, or another enriched bread I use Trader Joe’s brioche
- 4 large eggs
- 2/3 cup eggnog either full-fat or low-fat
- 2 Tablespoons all-purpose flour
- 1 Tablespoon brown sugar either light or dark
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon table or sea salt
- butter for cooking
Instructions
- Dry out the bread: Unwrap and set bread out on the counter overnight to dry out a bit, or, if in a hurry, place slices in the oven for 5-10 minutes at 150 degrees F.8-10 thick slices of brioche, challah, or another enriched bread
- Make the batter: Place eggs in a shallow baking dish and whisk well. Add eggnog, flour, brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk again until well-combined. Don’t worry if there are a few little lumps of flour.4 large eggs, 2/3 cup eggnog, 2 Tablespoons all-purpose flour, 1 Tablespoon brown sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon table or sea salt
- Coat: Dip the bread into the batter, a few pieces at a time, and flip to generously dunk both sides of each slice in the mixture.
- Cook: Warm a griddle or non-stick skillet over medium heat, and grease generously with a pat of butter. When hot, transfer dipped bread onto the skillet and cook for 2-3 minutes per side, until the bottom is golden brown with slightly crisp edges. Flip to cook until the other side is golden, then remove to a plate. Continue with additional slices of bread.butter
- Serve right away with berries and maple syrup or powdered sugar, as desired. Enjoy!
Video
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Notes
- Keep Warm: If you want to serve the French toast all at once, place the cooked slices in a single layer on a baking sheet in a 200 degree oven while you finish dipping and cooking the rest of the bread.
- Make Ahead: Make the batter up to 24 hours ahead of time, either whisking directly in a baking dish or blitzing in a blender or food processor. Store tightly covered in the fridge until ready to dip bread and cook.
- Storage: Cooked eggnog French toast keeps very well in the fridge for 2-3 days. I store any extra pieces in a large zip-top bag and reheat quickly in the microwave as needed.
Nutrition Estimate
Calories: 431 kcal, Carbohydrates: 42 g, Protein: 16 g, Fat: 22 g, Saturated Fat: 12 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 0.02 g, Cholesterol: 308 mg, Sodium: 406 mg, Potassium: 143 mg, Fiber: 0.4 g, Sugar: 7 g, Vitamin A: 926 IU, Vitamin C: 1 mg, Calcium: 128 mg, Iron: 2 mg