This Eggnog French Toast is soaked in a thick, creamy eggnog and served with cranberry syrup. Make eggnog specifically for French toast, or use leftover eggnog for a seasonally delicious breakfast!
I’ve gushed a lot about French toast– and if you think YOU have heard a lot about it, imagine the poor husband. Plus, he has to EAT it all the time too! (You no longer feel sorry for him, I know). At any rate– I think about French toast a lot. Way more than is healthy.
Recently, while mixing up a batch of eggnog, I thought– “Soaking bread in this would make the best French toast EVER! It’s thick, it’s creamy, and it would make my favorite breakfast even more ridiculously amazing.” And, for the record– I was right. Use your leftover eggnog (or whip up a fresh batch!) and make this Eggnog French Toast with Cranberry Sauce for a decadently rich winter breakfast.
If you haven’t tried making eggnog before– it’s simple!!! The directions might seem long at first, but remember that you’re really just using an electric hand mixer to carefully blend everything together– first to whisk the egg yolk mixture, then whipping the egg whites into fluffy wonderfulness, and finally slowly incorporating the two.
Using Leftover Eggnog
If, however, these directions are extremely familiar– because you’re an eggnog-making maniac– this is a perfect way to use any leftover ‘nog! (Other than, you know… just chugging it.)
If you’re in the ‘using leftover eggnog’ camp– let me just pause for a moment to say– If you’re using alcoholic eggnog (like my Pumpkin Eggnog), the alcohol will, most likely, NOT completely burn off while it’s cooking.
That doesn’t mean you can’t use it– but it might be a better for a weekend brunch (or breakfast for dinner!) than an early morning treat. (It’s your French Toast, though! You just go ahead and eat it whenever you want to!)
Making Eggnog French Toast
Once you’ve got your eggnog, go ahead and pour it into a large bowl. Take some thick slices of crusty bread– I use a slightly stale French loaf, but brioche would be amazing too! Let your bread soak for 2-3 minutes while you heat up a skillet.
Once the skillet is hot, fry the bread about 3 minutes per side, until it’s golden brown. If your eggnog was extra thick, and is still clinging to the crust, you might also need to fry the sides of your bread.
Making Cranberry Sauce
This Eggnog French Toast is delicious with whatever toppings you’d normally use for French Toast– honey, maple syrup, fruit etc. However– to make it extra super-duper fantabulous, make some cranberry sauce.
Simply put cranberries, a little orange juice, and some sugar into a small covered pot before you start soaking the bread for your French Toast. Once the berries burst, taste the sauce, and see if it needs to be sweeter.
Add more sugar if needed, and then put the sauce in the fridge to let it thicken. Serve your seasonally fantastical, rich, decadent breakfast in a warm and cozy house, and enjoy!
Eggnog French Toast
- 4 eggs, separated
- 1/2 cup sugar, plus 2 tsp sugar
- 1 cup whole or 2% milk (not skim)
- 1/2 cup heavy cream
- 2 tsp freshly grated nutmeg
- 8 thick slices of day-old bread (1/2 French baguette)
- 4 TB butter OR coconut oil
- maple syrup or honey (to serve)
Cranberry Sauce (optional):
- 1 cup fresh or frozen cranberries
- 1/2 cup orange juice
- 1/4 cup honey OR maple syrup OR sugar
- Electric hand mixer or Stand mixer
- Place a large glass or stainless steel bowl in the freezer.
- Using an electric mixer, whip egg yolks in a different large bowl (a spouted bowl is recommended). Whip until the yolks lighten in color. Drizzle in 1/4 cup sugar and keep mixing.
- Continue whipping, and slowly drizzle in milk and cream. Add nutmeg and whip until well blended. Set aside. Rinse off electric mixer beaters.
- Remove bowl from freezer, add egg whites. Using the mixer, whip on high until stiff peaks form. Whisk in 2 tsp sugar.
- Fold the egg whites into the yolk mixture, OR do the following: Slowly pour the egg yolk mixture into the egg whites while mixing with the hand mixer set to low. (If not using a spouted bowl, alternate between pouring and mixing to avoid splattering).
- Either use immediately for French Toast, or (preferably) allow eggnog to thicken for at least an hour in the fridge. If making the eggnog ahead of time-- it should keep for 2-3 days.
- Eggnog should be in a large bowl. Preheat a heavy skillet over medium heat with butter.
- Place the bread in the eggnog, and allow to soak for 3-5 minutes, flipping once at the halfway mark. (How long your bread needs to soak will depend on how stale your bread is. Also, white Italian bread will need less time than a French baguette. Just make sure it doesn't start to fall apart).
- Place the soaked bread in hot buttered pan, and cook for about 3 minutes until golden brown on one side. Flip and cook about 3 more minutes. If you have eggnog coating the edges of your bread- place them on end and cook the sides.
- Serve hot with maple syrup, honey, or cranberry sauce.
Cranberry Sauce (Optional):
- Add all cranberry sauce ingredients to a small covered pan and cook over medium until berries burst. Sweeten more to taste if needed. Allow to cool about 5 minutes to let the sauce thicken.