Eggnog French Toast ~enjoy the warm flavors of egg nog in the form of delicious french toast, topped with cranberry syrup.
Eggnog French Toast
This time of year, I’m crazy for cranberries and eggnog. Why not try them out together? This would be a perfect Christmas morning breakfast. Let me introduce you to Eggnog French Toast with Cranberry Syrup!
I never realized how easy it is to make different sauces from scratch until I tried my hand at jellied cranberry sauce. That inspired me to try more.
This syrup is super easy to make. All you do is combine your cranberries with some real maple syrup and warm it up. If you want to, you can add a little cornstarch slurry to thicken it, totally preference.
Tips & Tricks~
- Use nice thick slices of bread. You want a little chewy crust and a soft inside.
- Soak those slices well! Really give the mixture a chance to soak in.
- The secret to perfectly cooked French Toast is using a good amount of fat. Butter makes everything better. That’s what the experts say. Just make sure the bottom of the pan is more than covered. We’re not deep frying here, but definitely pan frying.
- Turn this Eggnog French Toast into a make-ahead casserole! Just layer the bread in a 9×13 and pour the eggnog mixture over the top. Make sure it’s all covered well. You may need extra for this version because the bread will have more time to soak it up.
- Let it sit in the fridge overnight, then bake it up the next morning. Drizzle with Syrup after baking.
This is so good, your mouth will be dancing my friends!
If you’re crazy for eggnog like I am, you’ll love this Eggnog Dip!
Do you have a favorite Christmas Breakfast or tradition? I would love to hear from you in the comments below!
Looking for more delectable dishes?
Egg Nog French Toast with Cranberry Syrup
- 1 cup of fresh cranberries rinsed
- 1/4 cup water
- 1/4 cup 100% pure maple syrup
- 1 loaf of thickly sliced bread
- 6 eggs
- 1/2 cup eggnog
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4-1/2 cup butter
- Place cranberries, water and syrup in a small sauce pan and heat until cranberries ‘pop’ and are softened.
- optional: add cornstarch slurry to thicken.
- Keep warm until ready to use.
- Whisk 6 eggs, eggnog, vanilla, cinnamon and nutmeg in a shallow bowl.
- Heat butter in a frying pan on medium heat.
- Working in batches, place the bread in the eggnog mixture and coat both sides well.
- Cook for 2-3 minutes per side until golden brown.
- Serve immediately topped with Cranberry Syrup
Make ahead variation
- Make sauce and reserve until serving.
- Place bread slices in a greased 9×13 inch pan.
- Pour eggnog mixture over the top, cover and refrigerate overnight.
- Bake at 375 for 30 minutes or until golden brown.
- Top with warmed cranberry sauce.
Prepare according to the Make-ahead variation but don’t cook it. Cover and freeze. Thaw in the refrigerator before cooking.