You guys, we are officially 3 days away from Christmas and it is FINALLY getting chilly here in Louisiana! Cold, windy weather always makes it feel more like Christmas. Though a little behind, now I can order gingerbread spiced lattes and bundle up with my scarves and sweaters and big ol’ winter boots!
…Although I do have a love/hate relationship with winter boots. You know how you walk around with a big smile on your face like everything is fine, but deep, deep down, in your shoe, your sock is slowly sliding down?
We always have leftovers around the holidays, so we love finding ways to incorporate them into different meals so they don’t go to waste. This year we thought we’d spice things up by using leftover eggnog for french toast! The best thing about eggnog is that it already contains many of the ingredients that I would put in french toast anyway – milk, sugar, eggs, cinnamon, and nutmeg, so you really just need a couple more eggs and you’re good to go! I sliced some challah bread into one-inch slices and added a bit more cinnamon, vanilla, and some maple syrup to sweeten things up a bit. It’s the perfect way to add a little holiday spirit to your Christmas breakfast and use up that leftover eggnog.
Eggnog French Toast
- 4 thick slices bread (preferably challah or brioche)
- 3/4 cup eggnog
- 3 large eggs, beaten
- 1 tsp cinnamon
- dash vanilla
- 2 tbsp unsalted butter
- maple syrup, warmed
- In a skillet, melt butter over medium heat.
- In a small bowl, whisk together the eggs, cinnamon, vanilla, and eggnog. Be sure that the eggs are completely beaten and incorporated fully in the mixture.
- Pour the eggnog mixture into a shallow plate.
- Dip the bread into the egg mixture. (Note: if using a thin slice of bread, dip quickly to prevent bread from becoming soggy. Thick breads like challah and brioche can be soaked on both sides for longer.)
- Fry slices until golden brown, then flip over to brown other side. Serve warm with warmed maple syrup.
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