Simplest Eggnog French Toast
"Adapted from "Silver Palate Good Times Cookbook", this recipe saves time on holiday mornings and makes for a delicious breakfast. Pairs up well with Sausage Links with Apricot-Mustard Glaze and a cranberry-apple compote."
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 2 cups prepared eggnog (support your local dairy)
- 1 teaspoon grated orange
- 1⁄8 teaspoon ground cinnamon
- 12 slices firm stale bread (thick slices)
- 8 tablespoons unsalted butter
directions
- Pour eggnog into a shallow bowl, and add grated orange and cinnamon.
- Dip bread slices into the eggnog mixture, turning to coat both sides.
- Melt 2 tablespoons of the butter in a skillet over medium-high heat; add 2 or 3 slices of bread and fry until golden brown on both sides.
- Repeat with remaining bread and butter.
- Serve warm with powdered sugar, maple syrup, compote, or all three!
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Reviews
-
Tasty! Loved the hint or orange. I used commercial eggnog which probably has minimal amounts of egg added, which made for soggy french toast. This recipe would be very different with a homemade thick eggnog. Next time I'd add 3 eggs to the mix so it would be a bit firmer. Thanks for sharing the recipe! -
I've made this before and my husband loves it.
-
We made Eggnog French Toast this year as our new breakfast treat. I make a new breafast recipe every year for our Christmas. It has become a tradition to see hour our recipe turns out. I decided to try this recipe with the grated orange rind and ground cinnamon. FANTASTIC! The only changes I made was to use low-fat Eggnog and Texas bread (a thick slice). We loved this recipe. Thanks for posting.
RECIPE SUBMITTED BY
rochsann
Littleton, Colorado
I love how cooking brings people together, whether it's sharing recipes or sharing a special meal. My sister and I love to talk recipes, and she is great at researching any recipe questions and hunting down recipes. My whole family enjoys cooking, so holidays are particularly fun when we're all cooking together. I teach social studies, and I incorporate historical recipes and foods into my lessons about culture. Cooking connects the past and present. I've realized how relaxing cooking is to me, so despite being very busy with teaching, I make time to cook.
