Recipe

Eggnog French Toast

A warm recipe for a merry breakfast

By Katherine Cobbs

December 6, 2024

A spread of french toast and fruit and nuts

Photo: KATHERINE COBBS / BLUELINE CREATIVE GROUP

Ingredients

Yield: 6 servings
Eggnog French Toast
- 1 cup milk
- 1 cup prepared eggnog
- 4 large eggs, lightly beaten
- 12 thick-cut slices brioche or challah
- 4 tbsp. butter, divided
- Powdered sugar
- Whipped cream or bourbon whipped cream (recipe follows)
- ½ cup chopped toasted pecans

Preparation

Whisk together first 3 ingredients in a large shallow dish. Dip bread slices, 1 at a time, into the egg mixture to coat both sides, draining off excess.

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Working in batches, cook bread slices 2 to 3 minutes on each side or until golden brown. Repeat with the remaining butter and bread slices.

Serve immediately sprinkled with powdered sugar and topped with whipped cream and chopped pecans.

For bourbon whipped cream: Combine 1 cup cold heavy cream, 1 tbsp. bourbon, and 1 tsp. powdered sugar in a chilled mixing bowl. Whisk by hand or with an electric mixer fitted on medium speed until soft peaks form. Makes 2 cups.

Note: Keep cooked French toast slices warm in a 200°F oven.