Grandma’s Eggnog French Toast
Grandma use to make this Eggnog French toast for me anytime of the year I wanted and asked for it. This dish became a longtime favorite for my family and friends. Once I started to prepare this dish for my granddaughter and great-granddaughter they fell just as much in love with it as I always was. They ask me to prepare this dish for them all the time now.
Grandma always knew how to make the holiday season feel magical, and waking up to the smell of Grandma’s Eggnog French Toast cooking on the griddle is one of my favorite memories. Eggnog is already packed with rich cream, eggs, and warm holiday spices, making it the absolute perfect custard base for soaking thick slices of bread.
This recipe turns a traditional breakfast favorite into an extraordinary, festive treat that will make any winter morning feel like Christmas day.
Why You’ll Love This Recipe
You will love this eggnog French toast because it is incredibly rich, decadent, and brings a massive burst of festive flavor to your breakfast table with almost zero extra effort.
Because the eggnog is already perfectly spiced, you don’t have to worry about measuring out a dozen different ingredients to get that classic, old-fashioned holiday taste.
It cooks up with beautifully crisp, golden-brown edges while staying wonderfully soft and custardy on the inside. If you are planning a massive holiday brunch spread, it makes a gorgeous sweet pairing alongside my thick Old-Fashioned Buttermilk Pancakes!
Grandma’s Tips
Choose the Right Bread: For the best French toast, skip the thin sandwich bread and use thick-cut slices of brioche, challah, or Texas toast. Stale or slightly dry bread is actually best because it acts like a sponge, soaking up the rich eggnog custard without getting soggy or breaking apart.
Don’t Over-Soak: Because eggnog is thicker and richer than regular milk, you only need to dip each side of your bread for about 4 to 5 seconds. If you leave it submerged for too long, the bread will become too heavy and won’t cook through properly in the center.
Cook on Medium-Low Heat: The sugars naturally present in eggnog can cause the outside of the French toast to brown very quickly. Cook your slices over medium-low heat so the inside custard has time to set perfectly without the outside burning.
Grandma’s Eggnog French Toast
Equipment
- 1 large bowl
- 1 griddle
- 1 whisk
- 1 turner
Ingredients
- 8 large eggs
- 24 slices English Muffin bread
- ¼ cup sugar
- 2 cups eggnog
- ½ tsp vanilla extract
- Maple syrup
- optional: confectioners sugar.
Instructions
- In a bowl beat the eggs, extract, eggnog, and sugar. Soak the bread for about 2 to 3 minutes per side.
- Cook on a greased hot griddle until golden brown on both sides, and make sure it is cooked through.
- Dust with confectioners sugar, if you desire to.
- Serve with maple syrup.
Nutrition
What do you think?
Do you look forward to eggnog hitting the grocery store shelves every year, or do you prefer to make your own from scratch? Let me know in the comments below if you topped this with maple syrup, a dusting of powdered sugar, or a dollop of whipped cream!
Don’t forget to rate the recipe in the card above and tag me on Instagram @KaleandCroutons so I can see your beautiful holiday breakfast!
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