In my book, combining eggnog and French toast = winning. It’s the perfect dish for a holiday brunch, or to make for yourself (and maybe someone you like enough to share with) on a cozy weekend morning. This recipe uses store-bought eggnog, but includes some extra cinnamon, nutmeg and vanilla for even more flavour. I topped mine with fresh raspberries and maple syrup, but feel free to get creative with your toppings. A drizzle of chocolate wouldn’t be out of place here…
I recommend making this with a crusty and chewy loaf of French bread or ciabatta, but you can also use gluten-free bread. To keep it dairy-free, which is what I did, use an almond or coconut milk eggnog. I used this one, and it turned out perfect. I hope you give this recipe a try. It’s really delicious and comes together easily – perfect for those not-quite-awake-yet mornings. Happy holidays!
- 6 thick (about ½") slices of stale bread (I used a crusty French loaf)
- 1 egg
- ½ cup eggnog (dairy-free, if preferred)
- ½ tsp vanilla extract
- ¼ tsp fine sea salt
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Neutral-flavoured oil, for frying
- Raspberries or other berries, for serving (optional)
- Maple syrup, for serving
- In a large shallow bowl, whisk the egg, eggnog, vanilla, cinnamon, nutmeg and salt until combined.
- Heat a bit of oil in a large frying pan (preferably non-stick) over medium-low heat.
- Meanwhile, soak the bread sliced in the egg mixture, making sure to turn the slices over to coat both sides. You'll probably need to do a couple of slices at a time.
- Add slices to pan, and fry for 2-3 minutes per side, until golden and heated through.
- Serve with maple syrup and berries, if desired, and enjoy!