Description
Eggnog French Toast is a festive twist on the classic breakfast favorite, featuring slices of crusty country-style bread soaked in a rich eggnog batter infused with warm spices and a hint of rum. Pan-fried to golden perfection and served with maple syrup and whipped cream, this recipe delivers a comforting and seasonal treat perfect for holiday mornings or special occasions.
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
Cooking
- 3 to 4 tablespoons unsalted butter
For Serving
- Whipped cream
- Maple syrup
Instructions
- Slice the bread: Slice the crusty country-style bread into 1-inch thick pieces and set aside to dry out slightly for 15 minutes as you prepare the batter, or up to 48 hours on your countertop to achieve a firmer texture for soaking.
- Warm the oven: Place a metal wire rack on a rimmed baking sheet and preheat your oven to 250°F. This will be used to keep the cooked toast warm while finishing the rest.
- 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 and texture.
- Soak the bread: Dunk two or three slices of bread into the batter, flipping to ensure both sides absorb the mixture evenly. 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 until melted. Place the soaked bread slices in the skillet carefully, cooking for 2 to 3 minutes until the first side is golden brown. Flip and cook the other side for an additional 2 to 3 minutes until evenly browned. If the bread was soaked overnight, handle gently as it will be more fragile. Add more slices to the batter while cooking.
- Keep the toast warm: Transfer the cooked French toast slices to the wire rack in the preheated oven to keep warm. Repeat frying with remaining soaked bread slices.
- Serve: Serve the golden French toast immediately topped with whipped cream and maple syrup for a decadent breakfast experience.
Notes
- Using slightly stale bread helps the slices soak the batter better without falling apart.
- You can omit the dark rum or use rum extract for a non-alcoholic option.
- Adjust the amount of nutmeg and cinnamon to your preferred spice strength.
- Keep cooked toast warm in a low oven to ensure all portions are served hot.
- Butter can be substituted with oil or margarine for frying if desired.
- For a dairy-free version, use a vegan eggnog alternative and plant-based butter.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 190 mg
