A Christmas spin on French Toast! This festive recipe for Eggnog French Toast will help you use up any eggnog left over in your fridge and give your French Toast a tasty facelift it wants for Christmas! Eggnog and breakfast are a delicious match.
Merry Christmas a day late! I hope you all had an incredible day. My boys and I had one of our more memorable Christmases. It was nice. Really really nice. Sammy, my boy who does NOT like change or saying goodbye to anything or anyone, showed me his lower lip a handful of times today. “I miss Christmas, Mommyl” I know, sweet boy, I do, too.
Dan and I made this super yummy and festive Eggnog French Toast on Christmas morning. It is GOOD! If you have leftover eggnog in your fridge, you just have to make a batch. Or try your hand at Eggnog Nutella Ice Cream!
A few quick, very random side notes before I get to the recipe:
– Every single time I try to type “eggnog” I type “eggnot.”
– Elijah asked me yesterday, as I served him a heaping plate of French toast, “When you eat French food, do you start speaking French?”
– I don’t ever want to take our Christmas decorations down!
Preheat a griddle or a large skillet on the stovetop.
In a large bowl, combine the eggs, eggnog, sugar, vanilla, nutmeg and cinnamon.
Mix well and pour into a shallow dish. I used a 9×13 pan, but anything comparable will work fine.
Dunk 12 pieces of Texas toast (or thick-sliced white bread) two at a time, covering both sides until completely coated with the egg mixture.
Cook on each side for 4 to 5 minutes or until crispy.
Cover to keep warm.
Serve with butter and syrup! Enjoy!
Have a great rest of your weekend!
Eggnog French Toast
- 6 large eggs
- 2 cups eggnog
- 3 tbsp. sugar
- 1/2 tsp. vanilla
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
- 12 pieces Texas toast or thick-sliced white bread
- Preheat skillet over medium heat on the stovetop or a griddle to 350 degrees F. Combine the eggs, egg nog, sugar, vanilla, nutmeg and cinnamon in a large bowl. Mix well and pour into a shallow dish (9×13 or comparable).
- Two pieces at a time, immerse the bread in the egg mixture so both sides are covered. Cook on each side for 4 to 5 minutes or until crispy. Repeat with remaining bread slices. Cover to keep warm and serve with butter and syrup!