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????
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.
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.
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.
Pour in 2 cups of eggnog and whisk until combined.
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.
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!
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Eggnog French Toast
Ingredients
- 1 tablespoon 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
- 20 slices bread
- 1/4 cup pomegranate seeds, for serving
Instructions
- 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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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.
I’m glad your glad, Susan! Let me know if you give this recipe a try, I’d love to hear your thoughts!
Hi Laurie!
We’ve just had our first snowfall for the season and it was a doozy of a storm! Still digging out from last Thursday! And still falling right now! With all of the hard work of clearing, it felt like a perfect morning to treat myself! With what you ask? Bacon and Laurie’s Eggnog French Toast! (I felt it was to early to have a rum and eggnog and this was a much wiser and tastier choice! I suppose I could have had eggnog in my coffee?! LOL!)
What a delicious recipe Laurie . . . “Thank YOU”! I had to engage 1 substitution and 1 omission as I did not have brioche bread nor pomegranate arils yet. I used thick sliced white bread – D’Italiano – available in Canada for your northern fans, and it worked beautifully. I’ve never made brioche bread yet so I’ll be purchasing one for my next go with this recipe.
I only made half a recipe as it was just for me and it yielded 6 generous portions. With full transparency I ate 4 already! “YIKES”! I’ve frozen the other 2 slices for a treat later on down the road.
I tried both maple syrup (Canadian Amber) and Roger’s Golden Syrup (maybe only available in Canada too?) and both were wonderful on the Eggnog French Toast. I love this dish! I also highly recommend having the crispy bacon as an accompaniment for your readers who include animal proteins in their diets. It is a perfect counter to the sweetness of of the syrup.
Once again Laurie you have shared another fabulous offering and please know your contributions and talents are very much appreciated! I am sure this Canadian prairie fan is not alone in this thought!
With Warmest Wishes for you and your loved ones. Please continue to stay safe and vigilant!
Hi Alex! Snow storms already? We just had a light dusting over the weekend, and to be honest, I’m not ready for snow storms. However eggnog French toast would be the perfect treat on a cold snowy morning.
I’m so happy you enjoyed this recipe. I always enjoy reading your reviews!
Take care as well!
Sorry, Laurie!
For your interest, and since I did not notice any specific requirement in the recipe, I should have also mentioned that I used cold-pressed virgin coconut oil and it gave the Eggnog French Toast a delightfully mild ‘tropical’ something-something note and crispy edges too!
Thank you again, Laurie!
P.S.
Please forgive the couple of grammar errors in my previous post. I only noticed them as I was posting this second message! I really do know the difference between too and to! I think I was dreaming about the rum and eggnog! I also recognize that “of of” does not make good sense! LOL!
A.
I’m the queen of grammar errors! Don’t even worry about it.