Eggnog French Toast
"I love making this around the holidays! Regular sliced sandwich bread is not recommended for this try to use French or even Italian bread and make certain that it is a day old, the sugar amount may be adjusted to suit taste. Serve sprinkled with powdered sugar and maple or pancake syrup "
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (141.5 g)
- Calories 297.4
- Total Fat - 20.7 g
- Saturated Fat - 8 g
- Cholesterol - 156.7 mg
- Sodium - 596.7 mg
- Total Carbohydrate - 9.7 g
- Dietary Fiber - 0.5 g
- Sugars - 5.3 g
- Protein - 18.1 g
- Calcium - 105.6 mg
- Iron - 1.5 mg
- Vitamin C - 1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a bowl whisk together the eggs with eggnog, cinnamon, pumpkin pie spice and sugar until very well blended (you may need to whisk vigorously to incorporate the spices) transfer to a shallow dish (I use a 8 x 8-inch pan for this).
Step 2
Melt 1-2 tablespoons butter in a skillet over medium heat. Dip one slice of bread at a time into the egg mixture making certain that the slices are thoroughly coated.
Step 3
Place onto hot skillet and cook until lightly browned on each side. Serve warm.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the best flavor, use a commercial store-bought eggnog.
- Make sure to use French or Italian bread that is at least one day old.
- Substitute almond milk for the eggnog to make it a vegan-friendly recipe. The benefit of this substitution is that it allows people with dietary restrictions to enjoy the dish.
- Substitute whole wheat bread for the French or Italian bread. The benefit of this substitution is that it adds more fiber and nutrients to the dish.
Coconut Eggnog French Toast In a bowl whisk together the eggs with eggnog, cinnamon, pumpkin pie spice, sugar and 1/2 cup of shredded coconut until very well blended (you may need to whisk vigorously to incorporate the spices) transfer to a shallow dish (I use a 8 x 8-inch pan for this). Melt 1-2 tablespoons butter in a skillet over medium heat. Dip one slice of bread at a time into the egg mixture making certain that the slices are thoroughly coated. Place onto hot skillet and cook until lightly browned on each side. Serve warm, sprinkled with additional shredded coconut.
Apple Compote: A warm and comforting accompaniment to this Eggnog French Toast. The tartness of the apples and sweetness of the syrup make a perfect balance to the eggnog-flavored toast.
Cinnamon-Sugar Streusel: A sweet and crunchy topping for the Eggnog French Toast. The cinnamon and sugar in the streusel bring out the warm, comforting flavors of the eggnog and compliment the sweetness of the syrup.
FAQ
Q: How long should the bread be?
A: The bread should be French or Italian and at least 1 to 2 days old.
Q: What type of bread should I use?
A: It is best to use a rustic, artisan-style bread such as French or Italian. Whole grain or sourdough breads are also good options.
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Fun facts:
The recipe for Eggnog French Toast is believed to have been inspired by the traditional French toast recipe. French toast is believed to have been invented by the Romans as a way to use up stale bread.
This recipe for Eggnog French Toast was made popular by the famous chef Julia Child, who featured the recipe in her cookbook "Mastering the Art of French Cooking".