Eggnog French Toast Sticks- thick slices of bread are dipped in an eggnog custard and baked until golden brown. The brown butter maple syrup is amazing!

And just when I thought french toast couldn’t get anymore yummier.

A light bulb went off one day while reading my daughters school lunch menu and an idea was born… err, I mean… so I made these cute little sticks.

Eggnog French Toast Sticks and Brown Butter Maple Syrup l SimplyScratch.com

Texas toast, cut into strips and dunked into eggnog batter, then sent straight into the oven to bake up nice and crispy. THENNNNN all that was left for me to do to make this breakfast complete, was dunk them into a bowlful of brown-butter maple syrup.

Can you really go wrong when a recipe calls for brown butter?? *sigh* Brown butter…. yeah… could pretty much drink the stuff.

To Make This Eggnog French Toast Sticks You Will Need:

Texas toast bread (or thick cut brioche will do)

eggs

cinnamon

grated nutmeg

pure vanilla extract

2/3 cup eggnog

2 tablespoons whole milk

1/4 cup butter, melted and cooled to room temperature

FOR THE SYRUP:

  • 1/2 cup maple syrup
  • 1/2 stick unsalted butter
  • a pinch of kosher salt, more or less to taste

Eggnog. It’s not only for spiking with rum, but it makes an excellent batter for Texas toast! Just remember to measure and leave your eggnog, milk and eggs out for about 30 minutes before using… otherwise it will solidify the butter when it’s added and it’ll be lumpy looking. If it happens it won’t be the end of the world… the batter will just be, well, ugly.

There’s really no particular order when it comes to making these, but here is how it went down.

You need 10 slices of Texas toast, if you can’t find it, try a french loaf and slice it thick. Slice each of the Texas toast slices into three strips and set aside to work on the batter.

In a shallow pan, I use a pie plate, crack 4 large eggs and add 1/4 teaspoon cinnamon and 1/8 teaspoon fresh grated nutmeg.

Measure and add in 3/4 teaspoon pure vanilla extract, 2/3 cup eggnog, butter and thin it out with 2 tablespoons whole milk. If you want these like asap and you don’t have eggnog,  just use 2/3 cup of whole milk and leave out the extra tablespoons.

Dunk the strips of bread into the batter, be extra careful with those middle sections of bread… they’re fragile.

While I was dunking I set them on a wire rack to drip off any excess batter… this isn’t necessary, but I do it anyways.

Place the strips close, without touching each other or they’ll stick, on a lined cookie sheet. I swear to you, buy a silicone mat! It’s twenty bucks, but the best twenty bucks I’ve ever spent.

Bake in your preheated oven for 15 minutes.

Flip, and then continue to bake for 10-15 more.

Right after you flip the toast would be a great time to get going on the maple syrup. If you’re still using the log cabin variety of syrups… you should probably stop. Like now. I can’t say if this recipe will taste the same with artificial-maple-flavored-corn-syrup or not… so do take the leap and buy some of the real stuff.

ps… why the tiny handle? Like anyone can actually use that handle for pouring! Pshht!?

Pour about 1/2 cup of syrup into a bowl.

Heat a small skillet over medium heat and add to it a half stick of butter. Watch it carefully as it melts, bubbles, the milk solids separate, and then start to brown. Right when it reaches a caramelly color {that’s an official blog term btw} remove it from the heat.

Pour the brown butter directly into the syrup… it’s totally meant to be.

If you’re using unsalted butter, throw in a heavy pinch {or about a 1/4 teaspoon kosher salt}.

Stir to combine.

Eggnog French Toast Sticks and Brown Butter Maple Syrup l SimplyScratch.com

Then you can just pour a little of that deliciousness into a tiny bowl that’s perfect for dunking french toast sticks in!

Eggnog French Toast Sticks and Brown Butter Maple Syrup l SimplyScratch.com

Seriously these eggnog french toast sticks took me back to those elementary hot-lunch days. The best day was when it was french toast stick day, only these are much, much better!

Eggnog French Toast Sticks and Brown Butter Maple Syrup l SimplyScratch.com

And that syrup… it’s nutty… sweet and superb! Seriously… I’m considering never consuming regular maple syrup ever again.

Enjoy! And if you give this eggnog french toast sticks recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Eggnog French Toast Sticks and Brown Butter Maple Syrup l SimplyScratch.com

Eggnog French Toast Sticks and Brown Butter Maple Syrup
Yield: 30 french toast sticks / 6 servings

Eggnog French Toast Sticks and Brown Butter Maple Syrup

Eggnog French Toast Sticks- thick slices of bread are dipped in an eggnog custard and baked until golden brown. The brown butter maple syrup is amazing!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

FOR THE FRENCH TOAST:

  • 10 thick slices of Texas toast bread (or thick cut brioche will do)
  • 4 large eggs
  • 2/3 cup eggnog
  • 2 tablespoons whole milk
  • 1/4 cup butter, melted and cooled to room temperature
  • 3/4 teaspoon real vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon fresh grated nutmeg

FOR THE SYRUP:

  • 1/2 cup maple syrup
  • 1/2 stick unsalted butter
  • a pinch of kosher salt, more or less to taste

Instructions

  1. Preheat your oven to 350°.
  2. Line a sheet pan with parchment or a silpat.
  3. Slice the Texas toast slices into 3 strips or "sticks".
  4. In a shallow bowl or pie plate; whisk eggs, eggnog, milk, butter, vanilla, cinnamon and nutmeg.
  5. Quickly dunk the sticks into the batter and place on a rack to drip off any extra batter. Place the sticks on the prepared cookie sheet.
  6. Place on the middle rack in your oven and bake for fifteen minutes. Flip and repeat for another 10-15 minutes.
  7. Meanwhile, pour the syrup into a small bowl. Melt the half stick of butter into a small skillet over medium heat. Watch closely till it is a deep golden brown and not burned. Pour into the maple syrup and stir. Season with salt and serve warm with the french toast sticks.

Notes

After they cool, place them all on a small cookie sheet or plate, set them in the freezer for 15 minutes then store them in a freezer safe container or bags and reheat any morning you want!

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Nutrition Information:

Yield:

6

Serving Size:

5 French toast sticks

Amount Per Serving: Calories: 547Total Fat: 32gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 199mgSodium: 547mgCarbohydrates: 53gFiber: 2gSugar: 22gProtein: 12g

Nutrition information isn’t always accurate.