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.
Overnight Eggnog French Toast
Yield: 2-4 servings
- 3/4 cup eggnog
- 3 eggs
- 3 teaspoons cinnamon
- 1 Tablespoon sugar
- 4 teaspoons pure vanilla extract
- 6 slices Texas Toast
- Unsalted butter, for cooking
- Maple syrup, for serving
- In a large bowl, whisk together the eggnog, eggs, cinnamon, sugar and vanilla extract.
- Arrange the slices of Texas Toast in a single layer in a 9x13" baking pan or serving dish.
- Pour the eggnog mixture over the bread, flipping each slice so it's thoroughly coated. Cover the pan securely with plastic wrap and refrigerate it overnight.
- When ready to serve, heat a large non-stick skillet over medium-low heat. Add 2 tablespoons of butter to the pan, allowing it to cook for 1 minute. Place two to three slices of the soaked toast in the pan so that the slices aren't overlapping and cook it, without flipping, until golden brown on one side. Flip the bread and cook it on the other side until it's cooked throughout. Transfer the French toast to serving plates, add more butter to the pan as needed and cook the remaining slices of bread.
- Top with warmed maple syrup and serve immediately.