Eggnog French Toast

4 large Eggs
1/2 cup Dairy eggnog
1 tablespoon Granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon Nutmeg (freshly grated)
1/8 teaspoon salt
1/2 teaspoon Vanilla or rum extract
6 slices Texas toast, Challah, or English muffin bread (thick sliced)
3 tablespoons bacon grease, butter, or cooking oil
maple syrup (Warm, for serving)
Confectioners’ sugar (for dusting (optional))

In a shallow bowl, whisk together eggs, eggnog, sugar, cinnamon, nutmeg, salt, and extract.

Heat one tablespoon bacon grease/butter/oil on a griddle or skillet over medium-high heat. Meanwhile dip bread, one slice at a time, into egg mixture, until saturated, turning once. Place on hot griddle/skillet and cook until golden brown on both sides, about 2 to 3 minutes per side. Repeat for the rest of the bread adding more grease/butter/oil as needed.

Serve immediately, or keep warm in a 300 degrees F oven while cooking the remaining bread. Dust with confectioners’ sugar, if desired. Serve with warmed syrup.

Makes 3 to 6 servings.

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