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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!
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Eggnog French Toast

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!
Course Breakfast
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 573kcal

Ingredients

Eggnog:

  • 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

French Toast:

  • 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

Recommended Equipment:

  • Electric hand mixer or Stand mixer

Instructions

Make Eggnog:

  • 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.

French Toast:

  • 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.

Notes

Nutrition information assumes, 2% milk, is for both the French Toast and Cranberry Sauce together, and does not include optional syrup.

Nutrition

Calories: 573kcal | Carbohydrates: 68g | Protein: 11g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 239mg | Sodium: 396mg | Potassium: 294mg | Fiber: 2g | Sugar: 49g | Vitamin A: 1165IU | Vitamin C: 18.8mg | Calcium: 146mg | Iron: 1.9mg