Eggnog French Toast. For a special holiday breakfast or brunch treat, use eggnog, pumpkin pie spice, and cinnamon to make the custard for French toast. Cook in an electric skillet or on a stovetop griddle, and serve warm with powdered sugar and maple syrup. Cook on a greased hot griddle until golden brown on both sides and cooked through.
You simply swap out the milk for the eggnog. This also appeals to my sense of frugality, as I usually have a carton of eggnog in the fridge from the holidays that I can’t drink fast enough. Whisk the eggs in a large bowl. You can have Eggnog French Toast using 11 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Eggnog French Toast
- It’s of Toast.
- It’s of Brioche.
- Prepare of eggnog.
- Prepare of egg yolks.
- You need of Armaretto/Brandy.
- It’s of nutmeg.
- It’s of butter.
- You need of Maple syrup.
- Prepare of butter.
- You need of maple syrup.
- Prepare of Armaretto/Brandy.
Whisk the eggs and eggnog together in a large bowl; pour over the bread slices. Add all ingredients, except the bread, to a blender or to a shallow dish and whisk well to combine. If whisking by hand, it’s okay if the flour doesn’t mix in completely smooth. Beat together eggs, eggnog, rum, sugar,nutmeg, cinnamon,salt& vanilla.
Eggnog French Toast step by step
- Whisk eggnog, egg yolks, brandy, and nutmeg.
- Dip the bread in the mixture and fry.
- In a small pan, melt butter and maple syrup over medium heat, 2-3 minutes until thickened. Add the Armaretto/Brandy.
Dip both sides of each slice of bread in this mixture and place them side by side in a greased oven proof pyrex dish Pour any remaining mixture over the slices. You want the side on the skillet to be nice and golden brown. The soaked in egg should be slowly cooking about halfway up the toast. Slowly pour the custard over the bread, taking care to pour in between the slices as. In a large bowl, whisk eggs, eggnog, vanilla, cinnamon, and nutmeg until combined.