The 25 Days of Holiday Goodies Day 4: Eggnog French Toast

25 Days of Christmas Goodies Button

So…what do you do with all that eggnog?  Make Eggnog French Toast, of course!

Not really.  When we made this last week, we used prepared eggnog (which I discovered Muffin does not like as well as he does homemade).

Muffin did, however, like the French toast.  I halved the batter mixture and still made almost a loaf’s worth of French toast (thin sliced, of course).  Kroger had a thin-sliced loaf for 49 cents.

This was Muffin’s plate.  He finished that piece and ate another for dinner.  He was very excited to have brinner.  They way we made it made A TON of slices, so there were plenty of leftovers to enjoy later.  The only change I would make would be to add nutmeg either with the cinnamon or in place of the cinnamon (or freshly grated over the top of the syrup) next time.

I love eggnog, but like most dairy (especially full-fat dairy) things, it doesn’t like me much.  I drink my obligatory glass every year while decorating the tree and spend my time having the obligatory pain accompany me to bed.

With this recipe there was no pain…and only gain.  This is comfort food to the max (and worth making a fresh batch of eggnog every time we need to make this recipe).

Eggnog French Toast

Adapted from A Beautiful Mess

1 loaf day-old French bread, sliced thinly (small loaf)

1 egg

1 cup eggnog (I used commercially-prepared)

1/4 tsp cinnamon, nutmeg, combination of the two

1/4 tsp vanilla extract

Half butter and half oil (I had to re-lubricate the pan after each batch.)

Allow the bread to stale overnight (open the bag if its in a bag).  Shortly before cooking, combine remaining ingredients (except for butter and oil) in a large mixing bowl.  Dip each side of the bread in the eggy mixture.  Heat a half tablespoon each of butter and oil in a large nonstick pan over medium heat.  When the pan is hot, position the eggy bread pieces (I was able to fit three).  Brown 3-4 minutes on each side until the egg proteins are set, and bits of the surface are brown and crispy.  Repeat with remaining eggy slices, buttering and oiling the pan as necessary between batches.  Brush finished slices with melted butter, drizzle with syrup (or sprinkle with powdered sugar, or both), or sprinkle with freshly grated nutmeg, if desired.


This recipe was totally Muffin Approved!



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