Eggnog French Toast

Name: Eggnog French Toast
Yield: Serves 6
Cuisine: United States
Ingredients: 6 large eggs; Pinch of fine sea salt; 6 thick slices bread, such as crusty baguette or challah; 6 thick slices bread, such as crusty baguette or challah; 4 tablespoons unsalted butter; 1 tablespoon pure vanilla extract; 2 teaspoons grated orange zest; ¼ teaspoon ground cinnamon; ¼ teaspoon freshly grated nutmeg; Warm Blackberry Syrup or maple syrup; Warm Blackberry Syrup or maple syrup; confectioners’ sugar for dusting; ¼ cup olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

The holidays would not be complete without my Eggnog French Toast. The eggnog gives the toast a richer, more custardy texture, and the nutmeg and cinnamon add a little kick of spice. I sprinkle it with confectioners’ sugar and serve it with one of my handmade syrups (I like the Blackberry Syrup) and a side of bacon and fresh fruit.

Ingredients

6 large eggs
1½ cups eggnog
1 tablespoon pure vanilla extract

Americas
United States
Breakfast
Vegetarian

Method

In a medium mixing bowl, whisk together the eggs, eggnog, vanilla, orange zest, cinnamon, nutmeg, and salt.

Place the bread slices in a baking dish large enough to hold them in a single layer. Pour the egg mixture over the bread and let soak for 10 to 15 minutes. Flip the bread over to make sure it is completely soaked in the liquid.

Preheat the