With the holidays coming to a close you can now find good use for that leftover eggnog! This french toast recipe is prepared the night before in order to ensure that the bread is well coated in the egg and cinnamon mixture. You can easily substitute half-and-half for the eggnog and make this delicious breakfast year round.
Eggnog French Toast
Yield: 2-4 servings
Prep Time: 20 min
Cook Time: 10 min
½ cup eggnog
3 teaspoons cinnamon
1 Tablespoon sugar
4 teaspoons pure vanilla extract
6 slices Texas Toast
Butter, for frying
The night before serving the French toast, whisk together the eggs, eggnog, cinnamon, sugar and vanilla extract in a large baking pan.
Arrange the six pieces of Texas Toast in the wet mixture.
Cover securely with plastic wrap and place in the refrigerator until morning.
When ready to serve, heat a large non-stick skillet over medium-low heat.
Melt 2 tablespoons of butter in a large non-stick skillet then add two to three slices of the soaked bread to fill the pan.
Cook each slice of bread until golden brown on both sides.
Top with warmed maple syrup and fresh berries.