I grew up a house divided. Mom and I loved eggnog. Dad and sister didn’t. Now, a family of my own, I still love it, but Ryan’s not a fan. My annual ritual is to pick up a bottle on December 1st and sparingly use in my morning coffee. I usually drink my coffee black, but December is the decadent exception.
Homemade eggnog is super simple to make if you want to be a purist. I don’t put booze in mine so it’s best to consume within a day or two. But, for those who like to add a little pizzaz to their eggnog, brandy, whiskey or rum, making your nog 30% ABV will mean it can keep up to a year in the fridge. The long-standing tradition among eggnog purists is to age it from Thanksgiving to Christmas. They say the taste improves over time.
Fair warning, this recipe does contain raw eggs (run away FDA!!!!!). If you are worried about salmonella, you’ll want to get pasteurized eggs or go with a recipe that involves cooking the base. Of course, if you’re adding booze, after three weeks of aging, the alcohol is found to kill any traces of pathogens.
Now, being that I’m not a certified eggnog expert, I went with a recipe from a crew that never steers me wrong: The Kitchn. Their Eggnog recipe is simple, historically accurate and downright tasty. Whether you make this recipe, or another, or buy store bought, other than putting it in coffee, it’s absolutely divine with French Toast. It’s a breeze and would make for a mighty fine Christmas morning.
(Full printable recipe at the bottom of this post). Heat a griddle over medium high heat. Slice a challah bread into thick slices (3/4 in) and dip into a mixture of 1.5 cup eggnog with 1 tsp cinnamon and 1/4 tsp nutmeg so that it’s covered on all sides with nog. Once the griddle is heated, slather on a generous schmear of butter onto the griddle surface and throw the dipped bread down. It should sear, but not burn, so mind your temperature. Flip once golden brown on one side and then repeat on the other side. Repeat through all the slices. Serve dusted with powdered sugar and drizzled with maple syrup.
Eggnog French Toast
- Total Time: 15 mins
- Yield: 6-8 1x
Description
French Toast with an eggnog spin.
Ingredients
- 1 challah bread loaf
- 1.5 cups eggnog
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 4 Tbs butter
Instructions
- Heat a griddle over medium high heat.
- Slice a challah bread into thick slices (3/4 in) and dip into a mixture of 1.5 cup eggnog with 1 tsp cinnamon and 1/4 tsp nutmeg.
- Once the griddle is heated, slather on a generous schmear of butter onto the griddle surface and throw the dipped bread down. It should sear, but not burn, so mind your temperature.
- Flip once golden brown on one side and then repeat on the other side.
- Repeat through all the slices.
- Serve dusted with powdered sugar and drizzled with maple syrup.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Cuisine: French
