Can't get enough eggnog? Make this Eggnog French Toast! It's a great way to use up leftover eggnog in a festive holiday breakfast.
Photography Credit:Irvin Lin
One of the biggest debates amongst my friends during the holidays is eggnog. Is it the best thing ever, or one of the worst things about the season?
I lean to the “best thing ever” side of the debate, but I can’t drink too much eggnog all by itself because it’s too rich on its own for my palate.
However, I can have endless amounts of things made with eggnog, such as this Eggnog French Toast!
How to Make Eggnog French Toast
Classic French toast is fairly simple to make, and eggnog French toast is just as easy. You simply swap out the milk for the eggnog.
This also appeals to my sense of frugality, as I usually have a carton 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 touch, but feel free to omit that if you don’t drink alcohol. Or you can add a touch of rum extract, instead of the actual rum itself.
The Bread Makes all the Difference
I tend to like my eggnog French toast made with hearty rustic country bread. I buy a loaf of sourdough batard and let it sit on the counter for a day or two so that it’s dried out (this helps the bread absorb more eggnog!). Then I slice it about 1-inch thick before dunking it in the batter and frying it up.
The older bread also tends to lead to a slightly chewier texture in the end, making it a great way to use up any leftover bread.
But if you like your toast with a more soft custard-like inside, try buying a loaf of Texas toast, which is a soft and extra thick-cut white bread, or soaking the bread of your choice overnight.
Make-Ahead Overnight French Toast
Overnight French toast allows you to do most of the prep work the night before. All you do is let the bread soak in the batter overnight (in a baking dish, covered with plastic wrap), and then fry up the toast. There’s no need to let the bread dry out beforehand (though you certainly can use leftover bread this way), as the overnight soak leads to a more custard-like interior.
Be careful with handling it, though: 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 this in the oven. As you make your French toast, transfer it to the rack to ensure that 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
Eggnog French Toast Recipe
Note: If you like your French toast more custard-like in the center, you can place all the bread in a baking pan in a single or double layer, pour the batter over the bread, then cover it with plastic wrap and leave it in the refrigerator overnight. Fry it in a skillet as directed in the recipe.
- 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
- Whipped cream and maple syrup for serving
1 Slice the bread: Slice up the loaf of bread (if necessary) and set aside to dry out a bit. This can be for 15 minutes, as you prep the batter, or up to 48 hours on your countertop.
2 Warm the oven: Once you are ready to make the toast, place a metal wire rack in a rimmed baking sheet. Place it in an oven and turn the oven to 250°F.
3 Make the batter: Combine the eggnog, rum (if using) eggs, cinnamon, nutmeg and vanilla in a large bowl. Whisk until uniform in color. Dunk two or three pieces of bread into the batter, flipping over to make sure both sides get covered.
4 Fry the toast: Heat 1 tablespoon of butter in a large skillet or griddle on medium heat. Once the butter has melted, move the soaked bread from the bowl (or baking pan) using tongs or your fingers, letting any excess batter drip off the bread. If you left the toast to soak overnight, be careful as the bread will be more fragile.
Fry the toast for 2 to 3 minutes, or until the bread is golden brown. Flip the toast with a spatula and continue to cook for an additional 2 or 3 minutes until both sides are equally brown. While the toast is cooking, place more slices in the bowl to soak up the batter.
5 Keep the toast warm: Move the finished toast to the wire rack in the oven, and repeat with the remaining bread, soaking first then frying. Serve immediately with maple syrup or whipped cream.
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