Description
This Eggnog French Toast is a festive and delicious twist on a classic breakfast favorite, infused with rich eggnog, vanilla, and a hint of cinnamon. Perfect for holiday mornings or a special brunch, it features slices of challah bread soaked in a creamy eggnog mixture, pan-cooked until golden brown, and served with warm whipped cream and maple syrup.
Ingredients
Eggnog Mixture
- 2 large eggs
- 1 1/2 cups eggnog
- 2 teaspoons vanilla extract
- Pinch of cinnamon
- Pinch of salt
For Cooking
- 2 tablespoons unsalted butter (divided for pan)
- 1 loaf challah bread, cut into 1-inch slices
For Serving
- Whipped cream (warm)
- Maple syrup (warm)
Instructions
- Prepare Eggnog Mixture: In a medium bowl or shallow casserole dish, whisk together the eggs, eggnog, vanilla extract, cinnamon, and salt until fully combined to create a smooth custard base.
- Heat the Skillet: Place a medium skillet over medium heat and add 1 tablespoon of butter. Allow it to melt and coat the pan evenly to prevent sticking.
- Soak and Cook Bread: Dip a few slices of the challah bread into the eggnog mixture, ensuring both sides are well soaked. Transfer the soaked slices to the skillet and cook each side for 2 to 3 minutes, or until they turn golden brown and slightly crispy.
- Keep Warm: Transfer cooked French toast slices to a sheet pan placed in a warm oven to keep them heated and maintain their texture. Repeat soaking and cooking with the remaining bread slices, adding the remaining butter as needed to the skillet.
- Serve: Serve the warm French toast topped with warm whipped cream and drizzle with warm maple syrup for a perfect morning treat.
Notes
- Use challah bread for a richer and softer texture; brioche can be an alternative.
- Make sure the skillet is properly heated and butter is melted before adding bread to prevent sticking.
- Keeping the cooked French toast warm in a low oven helps maintain ideal serving temperature and texture.
- For an extra festive touch, sprinkle a little ground nutmeg or extra cinnamon on top before serving.
