I can’t even begin tell you how delicious this recipe is. I have two guys at my house that just love eggnog, so it was clear that we had to give this a try. The substitution of eggnog for the milk in the French Toast batter is an absolutely brilliant idea. It provides a delicious, rich upgrade to the flavor without overpowering the palate. Fantastic for Holiday Breakfasts and Brunches . . .
EGGNOG FRENCH TOAST (Serves 8-10)
- 2 cups eggnog
- 1/4 cup sugar
- 1/2 teaspoon vanilla or rum extract
- 20 to 26 slices bread English muffin bread
- Confectioners’ sugar, optional
- Maple syrup
- In a bowl, beat eggs, eggnog, sugar and extract; soak bread for 2 minutes per side. Cook on a greased hot griddle until golden brown on both sides and cooked through. Dust with confectioners’ sugar if desired. Serve with syrup.