Eggnog French Toast
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Some of you may be thinking it’s a little early to be getting out the eggnog but I think November safely qualifies for serving up eggnog. This Eggnog French Toast makes for the perfect holiday breakfast, Thanksgiving or Christmas. Not only does it taste truly delicious but, just like other french toast recipes, it is unbelievably easy to make. It only requires 5 ingredients! Those are my kind of breakfasts because I’m not a morning person, so when I have guests to feed I’m all about easy breakfast recipes. I’d like to start sharing more overnight recipes, I’m sure there is someway this could be turned into an overnight eggnog french toast casserole.
Really it’s not best with pomegranate arils (kind of an odd flavor combo to do pomegranate and eggnog) I only added them to make it look more festive and fancier, sparkling cranberries would be good for decoration too.
I’m sure I will be turning to this french toast recipe many times this season. It tastes just like eggnog but in perfectly golden and buttery french toast form. Serve this up with sweetened whipped cream (a holiday must right?) and those irresistible slices of salty, crisp bacon we all crave, and you’ve got a holiday meal worth remembering.Enjoy!
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Eggnog French Toast
Ingredients
- 1 1/2 cups eggnog
- 5 large eggs
- 1/2 tsp ground nutmeg
- 1/2 tsp rum extract
- 12 slices Texas toast (or other white bread like challah or french bread)
Instructions
- Preheat an electric griddle to 350 degrees. In a mixing bowl whisk together eggnog, eggs, nutmeg and rum extract until very well blended. Pour mixture into a 11 by 7-inch baking dish (or other similar sized shallow baking dish) and dip bread 2 slices as a time into mixture, then rotate and coat opposite side (I also like to gently squeeze to soak to the center, then lift and gently squeeze again to remove excess). Transfer to buttered griddle and cook until bottom is golden brown then flip and cook opposite side until golden.
- Serve warm with maple syrup and sweetened whipped cream if desired.
- Recipe source: Cooking Classy
