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Eggnog French Toast

Print Recipe
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!
Course Breakfast & Brunch
Cuisine American
Keyword breakfast, brunch, eggnog, French toast
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 10 servings
Calories 242
Author Laurie McNamara

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 325°-350℉ (or 160°-180℃) 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.

Nutrition

Serving: 2pieces | Calories: 242kcal | Carbohydrates: 33g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 347mg | Potassium: 224mg | Fiber: 3g | Sugar: 8g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 2mg