Eggnog French Toast
Crispy and buttery on the outside, and soft and custardy on the inside. Not just for the holidays!
Servings: 4
Calories: 465kcal
Equipment
- large skillet
Ingredients
- 3 large eggs
- 1 ½ cups eggnog
- 2 tablespoons granulated sugar
- 2 teaspoons vanilla
- pinch of salt
- ¼ teaspoon fresh ground nutmeg
- 8 slices day-old challah bread, cut ¾ to 1-inch thick (1 lb loaf)
- butter for frying
For serving:
- maple syrup
- powdered sugar
- butter
- fresh grated nutmeg
- cinnamon
- sliced fruit
Instructions
- Beat the eggs lightly in a shallow pan or casserole dish. Add the eggnog, sugar, vanilla, salt and nutmeg. Whisk until the sugar is dissolved.
- Heat a large non-stick skillet over medium heat. Swirl 1 tablespoon butter in the hot skillet to coat. While the butter is melting, soak a few bread slices for 30 to 40 seconds on each side. Gently lift the bread from the eggnog using tongs, allowing any excess to drip back into the dish. Transfer the soaked bread to the preheated skillet. Repeat with two or three more slices taking care not to crowd the pan. Cook until deep golden brown on both sides.
- Wipe out the skillet and add another tablespoon butter to the pan. Once hot, add 3 to 4 more eggnog soaked slices to the hot skillet.
- Serve immediately or place in a warm oven on a wire rack set inside a baking pan.
Notes
- Any thick cut hearty bread will do in this recipe. Challah and brioche are our favorites.
- If using a “light” or thinner eggnog, add an extra egg to the soaking mixture.
- Substitute 1 teaspoon rum for 1 teaspoon of the vanilla if desired
Nutrition
Calories: 465kcal | Carbohydrates: 65g | Protein: 19g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 233mg | Sodium: 501mg | Potassium: 328mg | Fiber: 2g | Sugar: 16g | Vitamin A: 598IU | Vitamin C: 1mg | Calcium: 241mg | Iron: 4mg
