Eggnog French Toast

Okay, you might be wondering if eggnog and french toast are compatible, and I’m here to say, heck yeah! Eggnog is creamy, custardy, sweet and spiced. French Toast is crisp, buttery and fragrant. When paired together, these two powerhouses of flavor create a fresh, delicious, golden-brown breakfast.

I adore this recipe! Made quickly and with few ingredients, Eggnog French Toast is the perfect Christmas morning meal. Did I mention there’s booze in the batter? Well, there is.

Here’s what we’re working with today:

• Eggs– Eggs create a creamy wonderfully textured custard
• Eggnog– use your go-to eggnog recipe or store-bought option! You can try my homemade variety.  Holiday eggnog that is to-die-for.
• Vanilla Extract– just a dash adds a warmth that compliments our added spices. Wanna an extra dash of flavor? Use fresh vanilla paste or scrape out a bean pod or two.
• Cinnamon & Nutmeg– pungent and aromatic, these two spices create a belly-warming, flavor experience.
• Light Rum- light rums have a sweet but subtle taste. Feel free to use dark rum if that’s what you have on hand. Either will add a POP of warm, toasted flavor.
• Day Old Challah Bread– similar to brioche, challah is rich and spongy with a little tang from the honey. It’s a little sweet, a little soft, and a whole lot of delicious! By allowing the bread to age for a day, we help the bread to form a firmer texture that holds well against the rich, creamy batter.
• Butter, Powdered Sugar & Maple Syrup- yes, all of these are necessary. Trust me.

How to Make Eggnog French Toast

1. Eggnog-ify Your Eggs:
   First up, grab a medium-sized bowl and get whisk-happy! Combine those Safest Choice eggs, eggnog, vanilla extract, ground cinnamon, ground nutmeg, and a splash of rum (oh yeah, we’re getting festive). Whisk it until it’s smoother than a holiday jazz record.
2. Prep Your Skillet:
   Heat up a lightly greased skillet or cast-iron skillet over the stove. You want it just hot enough to sizzle, not smoke. Remember, we’re cooking, not sending smoke signals!
3. Soak the Bread:
   Now, take your bread slices for a nice dip, one at a time, into the eggnoggy goodness. Let that rich, creamy mixture soak right into the bread; don’t rush it, let the bread get all cozy with the flavors.
4. Fry ‘Em Up:
   Time for action! Fry those soaked slices on each side until they’re golden brown like holiday magic. They’ll get all crispy on the outside but stay tender and lush on the inside.
5. Serve in Style:
   Slide your golden-brown treasures onto a plate, give them a snowy sprinkle of powdered sugar, and serve ’em up hot with butter and syrup. Boom! You’ve just brought holiday cheer to the breakfast table!

French Toast Tips

Good french toast is an art! I’ve had way too many plates of undercooked, overcooked, messy and just plain bad french toast to not set y’all up right. I’m coming through to set you up with a foolproof guide for the best breakfast ever!

Whisk Properly

You don’t want bits of egg white showing up on your perfectly browned slices. Make sure to whisk, fairly vigorously, until the dairy, eggs, and spices are well-combined.

Don’t Undersoak

The quick-dip is not the way to go! The bread has to soak in the egg mixture; you want it to penetrate the bread for a soft, custardy center. I suggest letting the bread soak for 10-15 minutes.

Preheat the Pan

If the pan isn’t hot enough when you place the first slice, the custard spreads out and forms a puddle. No good. When the pan is hot enough, the custard will start cooking as soon as it hits the pan.

Watch the Heat

If you cook the french toast at a high heat, the sugar in the egg mixture will caramelize and burn before the inside is cooked. If the heat is too low, the bread will dry out before you know it.

To achieve that crisp, buttery exterior and that nice, soft center that makes this french toast so decadent, cook each slice at a medium-heat for 3 to 4 minutes (per side).

Keep Warm in the Oven

Cooking for a crowd? Don’t let your hard work turn soggy, cold and limp. Instead, preheat the oven to 200 degrees and place a rimmed baking sheet inside. Transfer fully cooked slices to the pan and cover lightly with foil until ready to serve.

Is Eggnog Toast safe for kids?

I’d recommend saving this recipe for the big kids (over 21). Though most of the alcohol content will burn off during cooking, I can’t guarantee what percentage remains. Better safe than sorry!

To make a family-friendly version of this recipe, omit the additional rum and use a virgin eggnog. I like to separate my batter into two bowls, one for the adults and one for the kids. Just be sure to keep track of which is which.

Storage and Reheating

1. fridge is a no-go – it leads to condensation, and that’s soggy news for your toast.
2. Pack It: Place a piece of wax or parchment paper between each slice of French toast to prevent them from sticking together. Then, transfer the stack into a zip-top plastic bag or airtight container.
3. Chill or Freeze: Pop them in the fridge if you plan to devour them within 1-2 days. For longer storage, send them off to the freezer, where they can chill for up to 2 months.

Reheating Your French Toast:

1. Oven Lovin’: Preheat your oven or toaster oven to 350°F (175°C). Place the slices on a baking sheet in a single layer. If they’re coming from the freezer, there’s no need to thaw; they love going from freezer to oven! Reheat for 10-15 minutes, or until hot and crispy.
2. Microwave in a Pinch: For a quick defrost or reheat, you can use the microwave. But remember, you might lose some crispiness. Place a slice on a microwave-safe plate, zap it for 30-45 seconds on high, then check if it needs more time. Perfect for those rapid, gotta-run mornings!
3. Skillet Sizzle: Want that fresh-made crisp? Heat a skillet over medium heat, add a smidge of butter, and reheat the slices for 1-2 minutes per side until they’re warm and crisp.

Why stop here? Christmas celebrations call for spreads of epic proportions! Crispy bacon, cinnamon rolls, frittatas and stacks on stacks of pancakes are a MUST.

Add some fun to your festivities by flipping a few of my BEST holiday pancake recipes: