Eggnog French Toast
I absolutely love this recipe for eggnog French toast. It is easy to make and only takes five ingredients. Just dip the bread in a simple mixture of eggnog, eggs, cinnamon and a little nutmeg and fry it up in a pan. I served it with my buttermilk maple syrup and I have to say it was delicious! The buttermilk maple syrup recipe is included in the recipe card below. It’s a great way to use up any extra egg nog you may have in your fridge too! This recipe is now one of my holiday favorites. Hope you enjoy it too.
Ingredients needed to make Eggnog French Toast:
- 3/4 cup of eggnog (I used low fat eggnog to cut down on calories and fat content)
- 2 large eggs, beaten
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 6 slices thick bread such as Texas toast or Grandma Sycamore’s bread (this is a great way to use up stale bread but fresh works well too)
- Cooking spray for pan
How to make Eggnog French Toast:
- Combine eggnog, eggs, cinnamon and nutmeg in a shallow dish (I use a pie tin) to dip the bread in.
- Spray a large frying pan or an electric skillet with cooking spray and heat on medium heat.
- Dip the slices of bread (one piece at a time) into the eggnog mixture, coating both sides.
- Transfer the bread to the frying pan or skillet and cook until golden brown. Flip and cook the other side of the bread until golden brown.
- Transfer the French toast slices to a serving plate and cover with foil until all the slices are cooked so they stay warm.
- Continue dipping and then cooking the French toast slices until they are all cooked.
- Transfer French toast to a plate, add toppings, and serve while warm. See below for homemade buttermilk maple syrup recipe which I highly recommend.
Ingredients for the Buttermilk Maple Syrup:
- 1/2 cup butter (salted or unsalted)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup buttermilk
- 2 tbsp corn syrup
- 1 tsp maple syrup flavoring (like Mapleine) . You can substitute 1 tsp vanilla if you prefer but syrup will be vanilla flavored.
- 1/2 tsp baking soda
How to make Buttermilk Maple Syrup:
- Cut the butter up into tablespoon size pieces. Place butter, white and brown sugars, buttermilk and corn syrup in large saucepan. Bring mixture to a boil and cook for 1 minute.
- Add the maple syrup flavoring and baking soda. Make sure you have a large saucepan.
- Cook for another 1 minute and watch closely as the baking soda makes the syrup foamy and can make it overflow in the pan.
- When syrup is done, serve immediately.
- Leftover buttermilk maple syrup must be stored in the refrigerator and will keep up to two weeks.
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Other yummy breakfast recipes to try:
Eggnog French Toast
Eggnog French toast is delicious and easy to make. Serve it with homemade buttermilk maple syrup for breakfast or brunch.
Ingredients
Eggnog French Toast
- 3/4 cup lowfat eggnog (may use full fat eggnog if desired)
- 2 large eggs, beaten
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 6 slices thick bread such as Texas toast or Grandma Sycamore's bread
Buttermilk Maple Syrup
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup buttermilk
- 2 tbsp corn syrup
- 1 tsp maple flavoring (like Mapleine)
- 1/2 tsp baking soda
Instructions
Eggnog French Toast
- Combine eggnog, eggs, cinnamon and nutmeg in a shallow dish (I use a pie tin) to dip the bread in.
- Spray a large frying pan or an electric skillet with cooking spray and put on medium high heat.
- Dip the slices of bread (one piece at a time) into the eggnog mixture, coating both sides well.
- Transfer the bread to the frying pan or skillet and cook until golden brown. Watch carefully so it doesn't burn. Flip and cook the other side of the bread until golden brown.
- Transfer the French toast slices to a serving plate and cover with foil until all the slices are cooked so they stay warm.
- Add toppings to the French toast and serve while warm. See below for homemade buttermilk maple syrup recipe which I highly recommend.
- Calories based on 2 slices of eggnog French toast. 220 calories per serving.
Buttermilk Maple Syrup
- Cut the butter up into tablespoon size pieces. Place butter, white and brown sugars, buttermilk and corn syrup in large saucepan. Bring mixture to a boil and cook for 1 minute.
- Add the maple syrup flavoring and baking soda and stir in. Make sure you have a large saucepan.
- Cook for about 1 minute and watch closely as the baking soda makes the syrup foamy and can make it overflow in the pan.
- When syrup is done, serve immediately.
- Leftover buttermilk maple syrup must be stored in the refrigerator and will keep up to two weeks.