Description
This Eggnog French Toast recipe transforms classic French toast by soaking thick slices of crusty country bread in a rich, spiced eggnog batter infused with cinnamon, nutmeg, and a touch of rum. Pan-fried to golden perfection and finished warm in the oven, it's an indulgent breakfast or brunch treat, especially perfect for holiday mornings.
Ingredients
Scale
Bread
- 1 loaf crusty country-style bread, sliced 1-inch thick
Batter
- 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
For Frying
- 3 to 4 tablespoons unsalted butter
For Serving
- Whipped cream
- Maple syrup
Instructions
- Slice the bread: Slice the loaf of bread into 1-inch thick pieces and set aside to dry out a bit. This drying can last 15 minutes as you prepare the batter or up to 48 hours on your countertop for best texture.
- Warm the oven: Place a metal wire rack inside a rimmed baking sheet and put it into an oven preheated to 250°F to keep the toast warm after frying.
- Make the batter: In a large bowl, whisk together the eggnog, dark rum (if using), eggs, ground cinnamon, ground nutmeg, and vanilla extract until the mixture is uniform in color.
- Soak the bread: Dip two or three slices of bread into the eggnog batter, flipping each piece to ensure both sides are thoroughly coated. Let excess batter drip off before cooking.
- Fry the toast: Heat 1 tablespoon of unsalted butter in a large skillet or griddle over medium heat. Once melted, place the soaked bread slices in the pan carefully, as soaked bread can be fragile. Cook for 2 to 3 minutes until golden brown, then flip and cook the other side for another 2 to 3 minutes. While cooking, soak additional bread slices in the batter.
- Keep the toast warm: Transfer the cooked French toast to the wire rack in the preheated oven to keep warm. Repeat the soaking and frying process with remaining bread slices.
- Serve: Serve the warm Eggnog French Toast immediately with whipped cream and maple syrup for a festive and delicious breakfast or brunch.
Notes
- Letting the bread dry out slightly helps it absorb the batter without becoming soggy.
- If you prefer no alcohol, omit the rum or substitute with rum extract at a reduced amount.
- Using a wire rack and a low oven temperature keeps the French toast warm and crisp without overcooking.
- For an extra indulgent touch, top with fresh fruit or a dusting of powdered sugar.
- A crusty country-style bread is preferred for structure; brioche or challah also works well.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 180 mg
