Thick bread slices are soaked in a mix of eggnog, eggs, and spices like nutmeg and cinnamon. Then cooked until golden and crispy on the outside but soft inside.
Course Breakfast
Cuisine American
Prep Time 9 minutesminutes
Cook Time 6 minutesminutes
Total Time 15 minutesminutes
Servings 8slices
Calories 222kcal
Author Ayla O'Neill
Equipment
griddle
whisk
mixing bowl
Ingredients
8thick slicesFrench breador brioche
1½cupseggnog
4large eggs
1teaspoonvanilla extract
1teaspoonrum extractoptional
1teaspoonground cinnamon
½teaspoonground nutmeg
¼teaspoonsalt
2-3tablespoonsunsalted butter
Instructions
In a large mixing bowl, whisk together the eggnog, eggs, vanilla extract, rum extract (if using), ground cinnamon, ground nutmeg, and salt.
Heat a griddle or a large non-stick skillet over medium-high heat. Add about 1 tablespoon of butter.
Take a slice of bread and dip it into the eggnog mixture. Make sure to coat both sides of the bread and allow any excess liquid to drip off.
Place the soaked bread onto the hot griddle or skillet. Cook for about 2-3 minutes on each side or until they turn golden brown and crispy. Add more butter as you cook additional slices.
Repeat the dipping and cooking process for the remaining slices of bread until you've used all of the eggnog mixture.
Notes
As each slice of French toast is done, transfer it to a warm oven (around 200°F) on a baking sheet to keep them warm while you cook the rest.