Eggnog French Toast Recipe

Ingredients

• 1 loaf crusty country-style bread, sliced 1-inch thick
• 1 1/2 cups eggnog, store-bought or homemade
• 2 tablespoons dark rum (optional, can omit or use 2 teaspoons rum extract)
• 4 large eggs
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 3 to 4 tablespoons unsalted butter
• Whipped cream
• Maple syrup

Instructions

1. 1

   Slice the bread: Slice the crusty country-style bread into 1-inch thick slices and set them aside to dry out for at least 15 minutes while you prepare the batter. For best results, bread can be left to dry out on the countertop up to 48 hours.

2. 2

   Warm the oven: Place a metal wire rack inside a rimmed baking sheet and set it in the oven. Preheat the oven to 250°F to keep the French toast warm after cooking.

3. 3

   Make the batter: In a large bowl, whisk together the eggnog, dark rum or rum extract (if using), eggs, ground cinnamon, ground nutmeg, and vanilla extract until the mixture is smooth and uniform in color.

4. 4

   Dunk the bread: Dip two or three slices of bread into the eggnog batter, flipping to coat both sides thoroughly. Allow excess batter to drip off before cooking. Be gentle if the bread has been soaking overnight, as it will be more fragile.

5. 5

   Fry the toast: Heat 1 tablespoon of unsalted butter in a large skillet or griddle over medium heat. Once melted and hot, add the soaked bread slices and cook for 2 to 3 minutes on each side until golden brown. Add more butter as needed for subsequent batches.

6. 6

   Keep the toast warm: Transfer the cooked French toast slices to the wire rack in the warm oven to keep them hot while cooking the remaining bread. Repeat the soaking and frying process until all slices are cooked.

7. 7

   Serve the warm Eggnog French Toast immediately topped with whipped cream and drizzled with maple syrup for a delightful breakfast treat.