We’re currently busy in the kitchen getting fun new recipes ready for #ChristmasSweetsWeek. With that in mind, instead of Friday Five or Good Food Reads, today we are revisiting an old favorite recipe that’s perfect for the season. Read on for our Egg Nog French Toast – just what you need for your cozy weekend menu. Enjoy!
There’s something so warm and cozy about a good brunch, right? I always appreciate a lazy morning full of good food during this crazy holiday season. Last week I was walking through our local grocery store and saw that the dairy case was full of egg nog. Typically, it’s not the first thing I reach for this time of year (it’s so sweet!) but my husband loves it so I figured I would pick him up a carton as a little treat to kick off the holidays. As I stood there trying to decide what kind to buy, I had an idea for this delicious Egg Nog French Toast.
I’ve been making a lot of french toast lately as a quick and easy breakfast for my toddler and my four year old. I typically make a kid friendly version with a little less sugar, whole grain bread, and plenty of cinnamon. This time, however, I wanted something perfect for the grown ups – a crispy edged, soft center, sweet treat to go with a good cup of coffee and maybe some salty bacon. With that in mind, I grabbed a carton of traditional egg nog and a carton of almond milk egg nog and finished my shopping.
The next morning as I set out to test my recipe ideas, I realized that in addition to the almond milk egg nog, I had accidentally picked up a slightly un-traditional version of classic egg nog. Made by Southern Comfort (yes, the whiskey liqueur), it’s a non-alcoholic flavor twist added to prepared egg nog that is a little sweet, a little spice, and so very delicious. There’s a hint of whiskey flavor that comes out in the best way. FYI: This is not a sponsored post and I have absolutely no connection to Southern Comfort. It was really just a happy grocery accident.
As most traditional french toast recipes start with a custard mixture of eggs, milk or cream, sugar and some spices, I figured the best way to use egg nog, essentially a custard itself, was to keep it really simple and see what happened. I whisked together some egg nog, a few eggs for binding (since there aren’t actually that many eggs in commercial egg nog), and a pinch of cinnamon and a bit of salt. From there, all it took was some butter, a hot griddle, and a loaf of day old french bread. A few tweaks to the recipe and it was a winner, folks. My husband and taste tester in chief declared it a winner and I now have another reason to buy egg nog!
A few notes about the recipe: I find that all french toast recipes work best with day old bread. I like to use french bread for this recipe, though brioche is also amazing. If you don’t have any day old bread lying around, you can briefly toast up your sliced bread in the oven at 200 degrees for about 10-12 minutes and it will work just as well. I did also try making it with the almond milk egg nog. I liked it a lot, but it’s definitely not as rich or creamy as this version. If you’re dairy free though, it’s a great option. Speaking of dairy, be generous with the butter on your griddle. You can use a cooking spray if you want, but honestly, it’s just so much better with butter. And finally, when it comes to toppings, real maple syrup is amazing. So is our Bourbon Vanilla Whipped Cream.
Do you have any winter brunch recipes you love? Send us your favorites! We’d love to hear what you’re making this holiday season.
Egg Nog French Toast
- 1 loaf french bread preferably day old
- 3 large eggs
- 1 cup egg nog I used Southern Comfort classic
- 1/4 teaspoon cinnamon
- 1/8 teaspoon kosher salt
- 1 tablespoon sugar for sprinkling
- 1 tablespoon butter unsalted for the pan
Heat a griddle or large nonstick skillet over medium high heat.
Slice your bread into approximately 1 inch thick slices.
In a large bowl, lightly beat the eggs.
Whisk in the egg nog, cinnamon, and salt.
Melt the butter on your griddle or skillet.
Briefly soak each slice of bread in the egg mixture and then place on the buttered skillet.
Allow to cook 3-4 minutes or until golden.
Sprinkle the top with a generous bit of sugar and flip, cooking the other side 3-4 minutes until done.
Keep warm and serve immediately with syrup and extra butter!