Breakfast for Dinner: Eggnog French Toast

Tonight I spied the unused carton of eggnog left over from the holidays — taunting me from the back of my fridge, daring me to use its rich, spicy contents before the expiration date this week.

Hence, breakfast for dinner, and eggnog-drenched French toast. It’s easy to make, and this French toast is a great way to use up the last of the eggnog carton!

Fresh out of the pan and onto the plate! Before all the toppings are added.

Eggnog French Toast
Makes 6 slices.

2 beaten eggs
1 heaping cup of eggnog
1 teaspoon ground cinnamon
generous sprinkling of ground nutmeg
4 tablespoons of white sugar, or to taste
6 slices of bread
cooking spray
To serve: extra ground cinnamon, butter, and syrup

Method:
Combine the beaten eggs, eggnog, cinnamon, nutmeg, and sugar in a large bowl. Mix thoroughly so that the sugar dissolves.

Dunk the slices of bread into the egg mixture one at a time. Coat the slices in the egg mixture and turn them with a fork twice to evenly cover both sides. Each slice can sit in the egg mixture for a few minutes to absorb the eggnog flavor.

This is my attempt to show the bread being dunked into the egg/eggnog mixture.

Coat a nonstick skillet with cooking spray and warm the pan on medium-high heat. Once the pan is hot, transfer the soaked slices of bread to the pan using the fork.

Fry the French toast slices 7 minutes on each side or until lightly browned. Make sure the middle of each slice is cooked before removing it from the pan.

We fried these in two batches, but this is what the bread looks like when it has just started frying.

Serve with an extra sprinkling of ground cinnamon, butter, and the syrup of your choice.

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