This indulgent Eggnog French Toast brings holiday cheer to your breakfast table in just 10 minutes. A delightful twist on classic French toast, this version delivers rich seasonal flavors while keeping things surprisingly light at only 153 calories per serving. Perfect for busy morning rushes, you’ll love how this breakfast favorite combines the festive taste of eggnog with the comforting warmth of traditional French toast.
Ingredients
- Bread: 8 thick slices (brioche or artesana style works great for rich texture)
- Eggs: 4 large eggs at room temperature for better mixing
- Eggnog: 2/3 cup, either store-bought or homemade
- Brown Sugar: 1 tablespoon light brown sugar for extra sweetness
- Spices: 1 teaspoon cinnamon and 1/2 teaspoon nutmeg for warmth
- Vanilla: 1 teaspoon extract for enhanced flavor
- Flour: 1/4 cup all-purpose flour to help create perfect coating
Instructions
- Prepare Surface: Heat your griddle to 350°F or set skillet over medium heat
- Mix Batter: Combine all ingredients except bread in blender or whisk in shallow dish until well mixed
- Prep Surface: Grease your cooking surface with butter or non-stick spray
- Coat Bread: Dip each bread slice in batter mixture, ensuring both sides are well coated
- Cook to Perfection: Place on hot surface and cook until golden brown, about 2-3 minutes per side
- Serve: Top with cinnamon syrup or regular maple syrup, dust with extra cinnamon for extra flavor
Cooking Techniques
The secret to perfect eggnog French toast lies in getting that golden-brown crust! Heat your cooking surface to the right temperature – 350°F is just right. If you’re using a skillet on the stovetop, go for medium heat. A quick test: sprinkle a few drops of water on the surface. If they dance and sizzle, you’re ready to cook! Don’t rush the dipping process – let each slice of bread soak up enough batter to get that custardy center while keeping the outside intact.
Variations & Substitutions
No eggnog? Mix 2/3 cup half-and-half with 1/4 teaspoon extra nutmeg and a splash of vanilla. For a dairy-free version, try coconut milk eggnog. Love extra spice? Add 1/4 teaspoon of ginger or cardamom to the batter. The flour helps create a lovely coating, but you can use gluten-free flour blend for a wheat-free option. Want to make it extra special? Try challah bread or thick-cut Hawaiian bread instead of brioche.
Serving Suggestions
Make your eggnog French toast extra cozy with warm maple syrup or the suggested cinnamon syrup. Add fresh whipped cream and a sprinkle of nutmeg on top. For a festive holiday breakfast, serve with candied pecans, fresh berries, or caramelized bananas. A side of crispy bacon adds a perfect salty balance to the sweet, spiced flavors. Hot coffee or warm apple cider makes this breakfast complete!
Storage Tips
Made too much? Let the French toast cool completely, then place wax paper between each slice and store in an airtight container. They’ll keep in the fridge for 2-3 days. To reheat, pop them in the toaster or warm in a skillet – skip the microwave to keep that nice texture. You can even freeze them for up to 2 months! Just warm them straight from frozen in a toaster or oven until heated through.
Eggnog French Toast
Equipment
- Griddle or Skillet
- Blender or Shallow Dish
Ingredients
For French Toast
- 8 slices thick bread sara lee artesana or brioche
- 4 large eggs room temperature
- 2/3 cup eggnog store-bought or homemade
- 1 tablespoon light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
Instructions
- Preheat griddle to 350 degrees F or heat a skillet over medium heat.
- Add all ingredients, except the bread, to a blender or to a shallow dish and whisk well to combine. If whisking by hand, it’s okay if the flour doesn’t mix in completely smooth.
- Grease skillet with butter or non-stick spray.
- Dip the bread in the batter and turn to generously coat both sides.
- Place on hot skillet and cook for a few minutes, until the bottom of the bread starts to get golden brown.
- Flip and cook on the other side the same.
- Serve with cinnamon syrup or regular syrup and dust with extra cinnamon.
