HOMEMADE EGGNOG FRENCH TOAST
Homemade Eggnog French Toast is one of our family’s favorite breakfast dishes. It is so simple to make during the holidays, when eggnog is available, but with this recipe it can be made any time of the year.
Thick slices of brioche bread, soaked in a custard made of eggs, heavy cream, cinnamon, vanilla, nutmeg and salt, then fried in butter. It is delicious served warm, with butter, syrup, confectioner sugar, and fresh fruit.
I had made a french toast platter for our New Year’s Day brunch last year, and everyone raved about it. Since it was the holiday season, I used real eggnog in my custard. I simply added eggs, vanilla, and cinnamon to the eggnog.
One of my granddaughters was getting married in June, and asked me to make this for her bridal shower brunch. The shower was in April, so there was no real eggnog available.
IF EGG NOG IS AVAILABLE, JUST USE 2 CUPS OF IT INSTEAD OF MAKING THE HOMEMADE EGG NOG.
I tested different custard combinations for several days. Finally, this one won the taste test.
INGREDIENTS TO MAKE EGGNOG FRENCH TOAST:
Eggs
Sugar
Whole milk
Heavy cream
Cinnamon
Vanilla
Salt
Nutmeg
Brioche Bread
Syrup
Whipped Cream
Confectioner Sugar
Fresh Fruit
Honey Roasted Pecans
HOW TO MAKE EGGNOG:
Beat together, the egg yolks and sugar until thick.
In a small saucepan, over low heat, combine the milk, cinnamon, nutmeg, and salt whisking constantly until warm.
Slowly, add about a fourth of the milk mixture into the egg yolk, whisking to combine. Pour this mixture back into the saucepan and cook until it starts to thicken, but does not boil. Whisk constantly.
Place the heavy cream in a bowl. Strain the egg mixture into the cream. Add vanilla and whisk to combine well. Chill for 1-4 hours.
This mixture can be made the night before, but use within 24 hours
HOW TO MAKE FRENCH TOAST:
In a large oval shaped or rectangle dish, whisk together the eggs, milk, cinnamon, vanilla, and the eggnog mixture.
Melt 2 Tablespoons of butter, over medium heat, on a griddle pan or skillet. Place 2 slices of bread in mixture at a time. Soak about 10 seconds on each side, allow excess to drip off. Place on hot griddle.
Cook over low-medium heat until light golden brown on each side, about 3-5 minutes each side.
Remove from griddle to serving plate. Sprinkle with confectioner sugar. May top with additional butter, pecans, berries, syrup or whipped topping.
Why You Will Love this Homemade Eggnog French Toast
- It is an elegant breakfast or brunch food to serve. It just makes your meal extra special.
- Flavor! The basic recipe is so delicious, but you can add your own spin to it, like adding an extra extract to the egg mixture such as orange, almond, or extra vanilla.
- It is a real comfort food. Serve with butter, fresh fruit, bacon or sausage, and warm syrup.
Frequently Asked Questions
What kind of milk should I use?
The french toast is best with half and half or heavy cream. If you don’t have one of these available, use whole milk. The lower percentage milk doesn’t make the custard as thick and rich.
How can I tell if this is done?
Gently press down on the center of the bread, If it feels firm, the french toast is done. Cook it over a low heat, slowly, and make sure to use plenty of butter between slices. The bread should be a golden brown all over. It is usually 3-5 minutes cooking on each side.
Can this be made ahead of time?
It is best if served hot off the griddle. I have made it the evening prior to serving if I need a quick breakfast for grandkids. Sometimes you may even have a few leftover slices. Allow the french toast to cool and place in an airtight container or Ziploc bag. Store in single layers with pieces of parchment between them. Refrigerate for 1-2 days. Warm slowly in the microwave.
The leftover slices can also be frozen. Package them the same way and freeze for 1-2 months.
This post was shared on Sweet Little Bluebird Weekend Potluck.
Another delicious recipe is:
French Toast Stuffed with Mascarpone Cheese
HOMEMADE EGGNOG FRENCH TOAST
Ingredients
- EGGNOG MIXTURE:
- 3 large egg yolks
- 1/4 cup sugar
- 1 cup whole milk
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch kosher or sea salt
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla
- FRENCH TOAST:
- 4 large eggs
- 1 cup whole milk
- 1 Tablespoon ground cinnamon
- 2 teaspoons vanilla
- Prepared Eggnog mixture
- butter to melt in pan about 4-5 Tablespoons
- 8-10 slices brioche bread
- 1/4 cup confectioner sugar
- 1/2 cup honey roasted pecans optional
- fresh strawberries optional
- Whipped cream
- syrup
Instructions
- Prepare the eggnog mixture:
- In a medium size bowl, using a hand mixer, beat together, the egg yolks and sugar until thick.
- In a small saucepan, over low heat, combine the milk, cinnamon, nutmeg, and salt whisking constantly until warm.
- Slowly, add about a fourth of the milk mixture into the egg yolk, whisking to combine. Pour this mixture back into the saucepan and cook until it starts to thicken, but does not boil. Whisk constantly.
- Place the heavy cream in a bowl. Strain the egg mixture into the cream. Add vanilla and whisk to combine well. Chill for 1-4 hours.
- This mixture can be made the night before, but use within 24 hours.
- Prepare the French Toast:
- In a large oval shaped or rectangle dish, whisk together the eggs, milk, cinnamon, vanilla, and the eggnog mixture.
- Melt 2 Tablespoons of butter, over medium heat, on a griddle pan or skillet. Place 2 slices of bread in mixture at a time. Soak about 10 seconds on each side, allow excess to drip off. Place on hot griddle.
- Cook over low-medium heat until light golden brown on each side, about 3-5 minutes each side.
- Remove from griddle to serving plate. Sprinkle with confectioner sugar. May top with additional butter, pecans, berries, syrup or whipped topping.
Notes
Gently press down on the center of the bread, If it feels firm, the french toast is done. Cook it over a low heat, slowly, and make sure to use plenty of butter between slices. The bread should be a golden brown all over. It is usually 3-5 minutes cooking on each side.
