Nothing screams holidays quite like eggnog. Rich, creamy, and spiced with nutmeg – it is truly the ultimate holiday drink. Tuck’s dad and Tate’s mom are two huge fans of the ‘nog and so we have decided to incorporate it into the batter for french toast. The result? A truly delicious, sweet way to start your Christmas morning!
Eggnog French Toast
Makes: 6 servings
Prep Time: 10 minutes Total Time: 30 minutes
- 1 challah (recipe here, or you can just as easily use store bought!)
- 3 eggs
- 2 cups eggnog
- 2 tsp nutmeg
- 2 tsp cinnamon
- 1 tsp vanilla extract
- maple syrup (optional, for topping)
- fresh berries (optional, for topping)
- Whisk the eggs, eggnog, nutmeg, cinnamon, and vanilla extract in a large mixing bowl. Whisk well to combine.
- Heat a large saute pan over medium heat.
- Cut the challah into thick slices. Dunk each of the slices of challah into the egg nog batter, giving it a second to soak up the liquid, before adding the slices to the pan. Cook the challah for roughly 4 minutes per side, or until each side is crispy brown and the bread is cooked through. Be careful not to overcrowd the pan! Do the cooking in batches and keep the cooked french toast on a cookie sheet, covered with foil, until ready to serve. If you are doing this for a very large crowd, you can keep the cooked french toast in the oven at 250 degrees until you are ready to serve.
- Top with maple syrup or berries, if desired.
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