Description
Eggnog French Toast is a delicious holiday twist on classic French toast. Featuring thick slices of crusty country-style bread soaked in a rich eggnog and spice batter, then pan-fried to a golden brown perfection. This festive breakfast treat is perfect for cozy mornings and served with maple syrup and whipped cream for extra indulgence.
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 loaf of bread into 1-inch thick pieces and set aside to dry out for at least 15 minutes or up to 48 hours at room temperature.
- Warm the oven: Place a metal wire rack on a rimmed baking sheet and heat the oven to 250 degrees Fahrenheit to keep the French toast warm after cooking.
- Make the batter: In a large bowl, whisk together the eggnog, dark rum or rum extract (if using), eggs, ground cinnamon, ground nutmeg, and vanilla extract until well combined about uniform in color.
- Soak the bread: Dunk two to three slices of bread into the batter, flipping to coat both sides evenly. Let excess 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 and cook for about 3 minutes per side or until golden brown and cooked through. Remove and repeat with remaining bread, adding more butter as needed.
- Keep warm and serve: Transfer cooked French toast to the wire rack in the warm oven to keep hot. Serve immediately with whipped cream and maple syrup.
Notes
- Letting the bread dry out slightly helps it soak up the batter without becoming mushy.
- Using a sturdy crusty bread like country-style or challah works best for soaking and frying.
- Dark rum adds warmth and flavor but can be omitted or substituted with rum extract for non-alcoholic version.
- Keep cooked French toast warm in the low oven while finishing the rest.
- Use a non-stick skillet or well-seasoned pan to prevent sticking during frying.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 190 mg
