Thought I’d share this recipe before all the eggnog goes the way of the buffalo. We had this for breakfast on Christmas morning at it was a big hit. It’s sweeter than the normal french toast–I’d clump it in the cinnamon roll family instead. Sinfully delicious, and worth a once-a-year indulgence.
Eggnog French Toast
- 10 slices texas toast
- 1 teaspoon vanilla
- 2 eggs, beaten
- 1 1/2 cups eggnog
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie seasoning (if you don’t have this, a recipe is listed below)
Pumpkin pie seasoning: 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon ground cloves.
With a whisk, mix eggs, eggnog, cinnamon, vanilla, and pumpkin pie spice.
Dunk each piece of texas toast into the mixture – making sure it coats the bread. I then stack the soaked pieces in a high-walled pan and pour the batter over the bread and let them sit like that for 30 minutes or an hour. This makes the toast much more flavorful in the end. *if you are using french bread, you can soak it in the fridge in the mixture overnight.
Cook toast on a hot (buttered/greased) skillet. Turning once. Enjoy!