Oh, how I love the holidays … and egg nog …. and French toast. So I thought to myself, “Why not combine egg nog and French toast?”
Why not indeed! So I set out to fulfill my tummy’s desire for the combination that has since made me happy from tastebuds to tummy.
In a medium bowl (or pie tin), beat 2 eggs until light and fluffy. Add egg nog to bowl. Blend into egg until well incorporated.
Add cinnamon and nutmeg (optional), mix well.
Take 1 slice of bread and place in the egg mixture. Allow the bread to soak for 1 minute, then turn over and allow the other side to soak for an additional 30 seconds.
Remove coated bread slice and place off to the side on a baking dish or plate. Repeat steps with the remaining bread slices.
Add a pat of butter (1 teaspoon) to a skillet* over medium heat and allow to melt completely.
Place a prepared slice in the skillet and allow to cook for approximately 5 minutes on each side until golden brown. Repeat process with remaining bread slices.
Remove from skillet and serve immediately with butter and syrup. (2 slices per serving)
*Use a large griddle to cut down overall cooking time.
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Every Christmas I make French Toast for breakfast. This year I tried your recipe (minus the vanilla extract) and my family and I feel in L-O-V-E with it. I did however, put a little twist on it by stuffing it with sweet cream and blueberries which put it over the top. So thanks you for this recipe and Happy Holidays.
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j on 11.4.2012
Tried this without eggnog (substituted milk) and added 1 teaspoon of vanilla extract. It’s a very accurate amount for 4 slices.
FourSweetFleurs on 12.24.2011
Looking to trying this out for our Christmas breakfast tradition.