Eggnog French Toast Recipe

Eggnog French Toast Recipe

This Eggnog French Toast recipe is the perfect way to enjoy a festive breakfast. It’s made with slices of egg-soaked bread, fried in butter and topped with ice cream or whipped cream. The sweetness of the eggnog combined with the crunchy texture of the toast makes for an irresistible combination that your family will love! Plus, it’s easy enough to make on busy mornings when you don’t have time for complicated recipes. So if you’re looking for something special to serve during this holiday season, give this Eggnog French Toast recipe a try!

How To Make Eggnog French Toast

If you have extra eggnog from the night before, use it for this scrumptious toast recipe. It’s creamy and milky with the right amount of sweetness.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes

Serves:

Ingredients

  • cupseggnog
  • 5eggs,large
  • ¼tspground nutmeg
  • ½tsprum extract
  • 12slicessandwich loaf,thick, or Texas toast, sliced in half to form triangles

To Serve:

  • ¼cupice cream,of your choice, per serving
  • ¼cupwhipped cream,per serving
  • ¼cuppancake syrup,or maple syrup, per serving

Instructions

  1. Preheat an electric griddle to medium and grease with melted butter.

  2. In a mixing bowl, whisk together the eggnog, eggs, nutmeg, and rum until evenly incorporated.

  3. Pour mixture into an baking dish and dip the bread, 2 slices at a time, into the mixture. Rotate and coat the opposite side.

  4. Transfer to the buttered griddle and cook until the bottom is golden brown. Brush the top with melted butter, then flip and cook opposite side until golden. Repeat until all toasts have been done this way.

  5. Serve warm with maple or pancake syrup, whipped cream, and ice cream of your choice. Enjoy!

Nutrition

  • Calories: 157.64kcal
  • Protein: 6.95g
  • Cholesterol: 87.54mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Comments

    Leave a comment

    Replying to