Prep 10 mins
Cook 5 mins
Regular sliced sandwich bread is not recommended for this try to use French or even Italian bread and make certain that it is a day old, the sugar amount may be adjusted to suit taste --- served sprinkled with powdered sugar and maple or pancake syrup :)
- 2 large eggs, slightly beaten
- 1 1⁄2 cups commercial store-bought eggnog (store-bought eggnog is recommended)
- 1 teaspoon cinnamon (can increase to 1-1/2 teaspoons)
- 1 teaspoon pumpkin pie spice
- 1 tablespoon sugar (adjust amount to taste) (optional)
- 12 slices day-old French bread
- confectioners' sugar
- pancake syrup (of choice)
- In a bowl whisk together the eggs with eggnog, cinnamon, pumpkin pie spice and sugar until very well blended (you may need to whisk vigorously to incorporate the spices) transfer to a shallow dish (I use my 8 x 8-inch baking pan for this).
- Melt 1-2 tablespoons butter in a skillet over medium heat.
- Dip one slice of bread at a time into the egg mixture making certain that the slices are thoroughly coated.
- Place onto hot skillet and cook until lightly browned on each side.
- Serve warm.
My family loves eggnog and I couldn't wait to try this. It did not disappoint! My son that doesn't particularly care for french toast even liked this. It had wonderful flavor; my only caution is to be careful on how hot you get your skillet. It can brown very quickly and stick to your skillet. Slower is better when cooking with eggnog (I have found the same to be true of eggnog pancakes). I also use a loaf of Texas toast to make this and if you 1 1/2 the recipe it is perfect to cook the whole loaf.
Great recipe to use up my leftover eggnog and bread. I didn't use the pumpkin pie spice, but did use a lesser amount of nutmeg in its place. My family enjoyed their breakfast this morning!
sooooo delicious, made over the holidays, my family loved this, thanks Kitty