Name: Eggnog French Toast
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 loaf brioche or challah bread (about 1 lb.; 455 g.), sliced 1" thick -; 4 large eggs -; 2 large egg yolks -; 1 1/2 c. (120 ml) eggnog -; 1 1/2 tsp. ground cinnamon -; 1 1/2 tsp. rum extract or 1/4 c. dark rum -; 1 1/2 tsp. pure vanilla extract -; 1 tsp. ground nutmeg -; Kosher salt -; 1/4 c. granulated sugar, divided -; 3 tbsp. unsalted butter, divided, plus more if needed -; Maple syrup, fresh berries, and whipped cream, for serving (optional) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Eggnog French Toast

1. 1 loaf brioche or challah bread (about 1 lb.; 455 g.), sliced 1" thick -

2. 4 large eggs -

3. 2 large egg yolks -

4. 1 1/2 c. (120 ml) eggnog -

5. 1 1/2 tsp. ground cinnamon -

6. 1 1/2 tsp. rum extract or 1/4 c. dark rum -

7. 1 1/2 tsp. pure vanilla extract -

8. 1 tsp. ground nutmeg -

9. Kosher salt -

10. 1/4 c. granulated sugar, divided -

11. 3 tbsp. unsalted butter, divided, plus more if needed -

12. Maple syrup, fresh berries, and whipped cream, for serving (optional) -

How to cook deliciously - Eggnog French Toast

1. Stage

Preheat oven to 250º. On a large rimmed baking sheet, spread bread in a single layer. Bake bread until dried out, about 10 minutes. Let cool.

2. Stage

In a large bowl, whisk eggs, egg yolks, eggnog, cinnamon, rum extract, vanilla extract, nutmeg, and a pinch of salt until well combined. Pour over bread, turning a few times to coat. Let soak 15 minutes, then flip and continue to soak until liquid is mostly absorbed, about 15 minutes more. Sprinkle tops of bread with 2 tablespoons granulated sugar.

3. Stage

In a large, preferably nonstick, skillet over medium heat, melt 1 tablespoon butter. Add as many slices of bread without crowding skillet sugar side down. Cook, gently pressing down with a spatula, until golden brown and crisp on the bottom, 4 to 5 minutes. Sprinkle uncooked tops with 1/2 teaspoon granulated sugar. Flip and continue to cook until browned and crisp, 3 to 5 minutes more. Transfer to a wire rack set in another baking sheet. Place in oven to keep warm. Repeat with remaining bread, adding more butter 1 tablespoon at a time to skillet and reducing heat to medium-low if needed as pan retains more heat.

4. Stage

Serve with a generous drizzle of maple syrup. Top with berries and whipped cream, if using.