Ingredients
Equipment
Instructions
- In a shallow dish wide enough to fit a slice of bread, whisk together the eggnog, eggs, vanilla extract, ground cinnamon, and ground nutmeg until the mixture is smooth and fully combined.
- Dip each slice of bread into the eggnog custard, allowing it to soak for about 15-20 seconds per side. The bread should be saturated but not falling apart.
- Melt 1 tablespoon of butter in a large non-stick skillet or on a griddle over medium heat. Place 2-3 slices of the soaked bread onto the hot surface, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, until each slice is golden brown and crispy.
- Repeat with the remaining bread, adding more butter as needed. Serve the Eggnog French Toast immediately, topped with powdered sugar, maple syrup, or fresh berries.
Notes
For the best results, use day-old bread. It's drier and will soak up the perfect amount of custard without becoming soggy.
Don't have the heat too high. Medium heat is perfect for cooking the custard all the way through without burning the outside.
Feel free to add a splash of rum or bourbon to the custard for a more traditional eggnog flavor.
Don't have the heat too high. Medium heat is perfect for cooking the custard all the way through without burning the outside.
Feel free to add a splash of rum or bourbon to the custard for a more traditional eggnog flavor.
