Description
A festive twist on classic French toast using creamy eggnog and warm spices for a rich and flavorful breakfast treat 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
- 4 large eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons unsalted butter
Optional Ingredients
- 2 tablespoons dark rum (optional, can omit or use 2 teaspoons rum extract)
- Whipped cream and maple syrup, for serving
Instructions
- Slice the bread: Slice the loaf of bread into 1-inch thick pieces and set aside to dry out a bit for at least 15 minutes while preparing the batter, or up to 48 hours at room temperature for best texture.
- Warm the oven: Place a metal wire rack on a rimmed baking sheet and preheat the oven to 250°F to keep the cooked French toast warm.
- Make the batter: In a large bowl, whisk together eggnog, dark rum (if using), eggs, cinnamon, nutmeg, and vanilla extract until well combined and uniform in color. Dunk two or three slices of bread into the batter, flipping to coat both sides evenly.
- Fry the toast: Heat 1 tablespoon of unsalted butter in a large skillet or griddle over medium heat. Once melted and sizzling, transfer soaked bread slices to the skillet, allowing excess batter to drip off. Cook for 2 to 3 minutes until golden brown on one side, then flip and cook for another 2 to 3 minutes until the other side is golden. While cooking, soak more bread slices in the batter.
- Keep the toast warm: Transfer cooked French toast slices to the wire rack in the preheated oven to keep warm. Repeat soaking and frying with the remaining bread slices.
- Serve: Serve the French toast hot, topped with whipped cream and maple syrup as desired for a delicious holiday breakfast.
Notes
- For a non-alcoholic version, omit the rum or substitute with rum extract.
- Using slightly stale bread or allowing fresh bread to dry out improves batter absorption and texture.
- Keep the cooked toast warm in a low oven to maintain crispness and warmth before serving.
- Ensure the skillet is at medium heat to properly brown the toast without burning.
- Adjust spices to taste for preferred warmth and flavor intensity.
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 15 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 190 mg
