I had a craving the other morning. French toast. I rarely treat myself to this kind of decadent breakfast (I mean, it really has no healthy redeeming qualities – bread, eggs, sugar, the end). Hey, ’tis the season, right? But you see, I wasn’t just craving plain old French toast. Nope. I wanted something even more indulgent. Eggnog French toast. And let me tell you, every single bite was worth it.
- 4 eggs (I know the photo only shows 3, but I added another!)
- 1 cup Eggnog
- 1/8 cup sugar
- 1/4 teaspoon vanilla
- 1/4 teaspoon cinnamon
- Maple syrup
- Butter for frying
- Optional: Bacon (obviously)
- Optional: Fresh berries (also, obviously)
Making the Magic:
Start by beating the eggs, eggnog, sugar, vanilla and cinnamon. Slice up some Challah (you can use other bread, but why?). Pour the liquid mixture in a baking dish and soak the bread in the mixture for two minutes on each side.
While the bread is soaking, pre-heat the oven to 375 (for the bacon!).
Once the bread is soaked (it will literally drink up almost all of the liquid mixture), heat up a pan and add some butter. I like to use my cast iron skillet for this as it gets super hot and cooks each piece of toast until it’s crispy on the outside and soft on the inside. Just the way I like it!
Once the butter is hot, cook the French toast evenly on both sides until it’s golden brown.
Set aside cooked French toast. While you’re frying up the deliciousness that is eggnog-soaked bread, lay out some bacon on a baking sheet covered in foil and stick it in the oven. This will cook the bacon easily and you don’t have to have two burners going. I like my bacon crispy, so I generally keep it in the oven for 7-9 minutes. Check frequently to make sure the slices don’t turn into ash (definitely done that before).
Once all the French toast is fried up and the bacon is done, voila! You have the best holiday breakfast. Plate with some fresh berries, bacon and a drizzle of maple syrup and just enjoy the decadence.
What’s your favorite holiday breakfast?