Here is your gratuitous shot of my breakfast. Doesn’t it look pretty? I can tell you, it definitely tasted even better than it looked.
It’s the Christmas season! Who isn’t trying to sneak eggnog and peppermint into everything? Ok, that may just be me, but here’s something you NEED to try on a Saturday morning: Eggnog French Toast. It’s decadent, it’s seasonal, it’s an excuse to have eggnog for breakfast. The eggnog meshes beautifully with the cinnamon and maple syrup, and makes the bread extra-rich. Mmmm.
One thing that delighted me while shopping for my ingredients was the scarcity of white bread. Hooray! But seriously, who likes whole wheat french toast? We can make an exception for this breakfast classic.
This recipe is your standard french toast recipe, but rather than using milk or cream, I used eggnog. Some recipes I looked at online say to dredge the bread in only eggnog, but I am not that hardcore and would probably get sick of the french toast after two bites (go for it if you think you can stomach it). Eggs make the mixture hug the bread and allows for the beautiful brown swirls, so I think I’ll keep it in the recipe, thankyouverymuch.
While I prepared our french toast, Dan and I watched Rudolf. The morning was filled with all kinds of Christmas magic!
You should make this breakfast on Christmas morning. Do it. Everyone will love you for it, and re-think that pair of socks they’re giving you as a present.
Eggnog French Toast Serves 2
-6 pieces white bread
-1/4 teaspoon vanilla extract
-1/4 cup eggnog
-1 teaspoon cinnamon, plus more for garnish
-1 tablespoon confectioner’s sugar (optional)
-butter, for pan and for garnish
Crack eggs into a wide bowl. Pour in eggnog, vanilla extract, salt, and cinnamon and whisk to combine.
Heat enough butter to coat a large skillet on medium heat. Dip both sides of white bread into egg mixture, and place into the skillet. Cook 2 at a time, flipping when the first side is browned. When the other side is browned, transfer to a plate and top with confectioner’s sugar, butter, and maple syrup.