Add some holiday cheer to your breakfast with our eggnog French toast recipe. Sweet French toast made with seasonal spices and non-alcoholic eggnog!
Today is Christmas in the United States. For us, that means a special breakfast. Last year, I believe we made cinnamon French toast. For this year, we wanted to add a little extra kick of holiday cheer without the alcohol. I don’t mind the occasional drink, but I try to avoid rum for breakfast.
Another great breakfast recipe is our overnight blueberry French toast casserole or Eggnog Bread. So, for today’s post, we’re sharing Kim’s eggnog French toast. The rum extract is optional. You don’t have to use it. Shall we get started!
How to make eggnog French toast?
First, in a shallow bowl, baking dish, or plastic container use a whisk or fork to combine the eggs, eggnog, granulated sugar, vanilla extract, ground cinnamon, ginger, nutmeg, and rum extract.
After that, melt 1/2 tablespoon of the unsalted butter in a skillet over medium-low heat.
Next, dip 1-2 pieces of the Texas toast into the eggnog mixture. Be sure to coat both sides of the bread in the batter.
Then, transfer the uncooked toast to the skillet to cook for about three (3) minutes on each side.
Once the French toast is cooked, move it to a plate and place it somewhere warm.
Last, repeat the dipping and cooking steps until all the bread or batter is gone. Serve the toast warm with your favorite toppings
That’s it, your eggnog French toast recipe is done! Kim and I hope you enjoy this holiday themed breakfast and wish you all the best 🙂
French Toast Tips:
- If needed, use tongs to stand the toast up on it’s sides so that all 4 sides are cooked as well.
- Be sure to use a paper towel to wipe out the skillet between batches. Otherwise, the butter will burn.
- You can substitute non-stick cooking spray in place of the butter. But, you’ll still need to wipe the skillet between batches of French toast.
What goes on top of French toast?
- Maple Syrup
- Powdered Sugar
- Whipped Cream
- Fresh Berries
- Sliced Bananas
- 5 large eggs
- ½ cup eggnog
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon rum extract, optional
- 3 tablespoons unsalted butter, or non-stick cooking spray
- 6 pieces Texas toast
- In a shallow dish or medium bowl, combine the eggs, eggnog, sugar, vanilla, cinnamon, ginger, nutmeg, and rum extract if using.5 large eggs½ cup eggnog¼ cup granulated sugar1 teaspoon pure vanilla extract¼ teaspoon ground cinnamon¼ teaspoon ground ginger¼ teaspoon ground nutmeg¼ teaspoon rum extract
- Melt ½ tablespoon of butter in a skillet over low-medium heat.
- Dip a piece of bread into the egg mixture ensuring that both sides are equally coated. Then place the soaked bread onto the hot skillet. Cook for 2 to 4 minutes on each side (enough to cook the eggs and give the bread a golden brown color).6 pieces Texas toast
- Remove the French toast from the skillet, and transfer to plate. Carefully wipe away any browned butter from the skillet with a paper towel.
- Repeat until all the bread and egg mixture have been used. Serve hot with your favorite toppings.