Eggnog French Toast

Have leftover eggnog, make eggnog French toast! By whisking eggnog with eggs, vanilla and spices it creates a lovely batter for dipping bread and making french toast!

It’s crunch time! There’s a little over a week until Christmas. Have you finished your Christmas shopping? Are the gifts all wrapped?? Do you  know what you’re making for breakfast Christmas morning??? Are you feeling the stress????

Eggnog French Toast l SimplyScratch.com

For me that’s a no, no, no and yes.

Well, since I can’t go shopping or wrap gifts for you (because I have my own to do) can I at least help you out with breakfast? I mean does breakfast get any more festive than pomegranate seeds scattered eggnog french toast?

I think not.

Eggnog French Toast l SimplyScratch.com

It never fails that I have leftover eggnog. I can handle a glass and then I’m good for another 364 days. So I thought why not whisk in some egg, vanilla and spices and make a little batter out of it to make a Christmas-y french toast.

Eggnog French Toast l SimplyScratch.com

And that’s exactly what I did.

To start, in a medium bowl whisk together 4 eggs, 1 teaspoon vanilla extract, and 1/2 teaspoon of both ground cinnamon and freshly grated nutmeg.

Eggnog French Toast l SimplyScratch.com

Pour in 2 cups of eggnog and whisk until combined.

Eggnog French Toast l SimplyScratch.com

Dip slices of bread into the eggnog mixture and let the excess drip off back into the bowl. Then lay dipped slices of bread on to your preheated (375°), coconut-oil greased griddle and cook for 3 to 4 minutes or more per side until deeply golden and the centers are cooked through.

Transfer the golden eggnog french toast to a rimmed baking sheet and keep warm in a 200° oven.

Eggnog French Toast l SimplyScratch.com

Finally, when all the eggnog french toast is made, serve up a few hot slices with butter, syrup, a dusting of powdered sugar and a few pomegranate seeds for a festive touch, pop of color and tartness.

This eggnog french toast recipe makes a lot, so it’s great for large families or if hosting a brunch. Otherwise, I just wrap three slices at a time in foil and freeze for my girls to rewarm on future weekends.

Have eggnog? Make eggnog French toast.

Enjoy!

Eggnog French Toast l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Eggnog French Toast

Have leftover eggnog, make eggnog French toast! By whisking eggnog with eggs, vanilla and spices it creates a lovely batter for dipping bread and making french toast!

Yield: about 18-20 slices

Prep Time: 5 minutes

Cook Time: about 30 minutes

Total Time: about 35 minutes

Ingredients:

coconut oil for griddle

4 large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground cinnamon

2 cups eggnog

18-20 slices of bread

softened butter, for serving

pure maple syrup, for serving

powdered sugar, for serving

pomegranate seeds, for serving

Directions:

Preheat your griddle to 375° and lightly grease with coconut oil. Also, preheat your oven to 200° or the lowest it will go.

In a medium bowl, whisk together the eggs, vanilla, nutmeg, cinnamon, nutmeg and eggnog.

Quickly dip both sides of the bread into the batter and lay onto your preheated griddle. Cook for 3 to 4 minutes a side or until deeply golden and middles are cooked through.

Transfer french toast to a rimmed baking sheet and keep warm in your preheated oven.

Repeat by adding more coconut oil to the griddle before every new batch of french toast.

Serve hot french toast with butter, syrup, powdered sugar and pomegranate seeds, if desired.

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Eggnog French Toast l SimplyScratch.com

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2 Responses to “Eggnog French Toast”

  1. #
    1
    Susan — December 17, 2016 at 11:07 am

    I’m glad to see this recipe. I don’t even buy eggnog, but I would for this recipe… A friend of mine had mentioned eggnog french toast, which sounds wonderful, so I’ll have to try this.

    • Laurie McNamara replied: — December 17th, 2016 @ 7:12 pm

      I’m glad your glad, Susan! Let me know if you give this recipe a try, I’d love to hear your thoughts!

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