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What are you cooking for Christmas breakfast?  You should try this Eggnog French Toast, topped with homemade peppermint whipped cream and real maple syrup.  The preparation is quick and easy, and will leave your family’s taste buds wanting more.



Earlier in the week, the Jones Long Lasalle building that my company is located in had a breakfast party in the lobby for all of the tenants in the building.  I picked up a delicious cup of eggnog, and have been craving it again ever since.  I knew that store bought eggnog was just too thick and rich for two people to finish entirely, so I tried to think up a recipe that would use up all of the excess.  The solution:  eggnog french toast.  I feel as though the pre-made eggnog took many steps out of my usual french toasts recipe, and resulted in toast that was much more flavorful and soft than it normally is.  I also had some excess heavy cream from baking the previous day, so I put together a peppermint whipped cream as a topping.  I will definitely be making this for breakfast in the many holiday seasons to come, and you will too!


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ingredients (serves 2-3):

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  • 6 slices bread (I used Pepperidge Farm Oatmeal Bread)
  • 1-1/2 cups prepared eggnog
  • 2 eggs
  • 4 tbs. butter
  • 1 c. heavy cream
  • 3 tbs. granulated sugar
  • 1/2 tsp. peppermint extract
  • dark amber maple syrup

directions:

  1. Whip cream with sugar and peppermint extract until stiff peaks form.  Set aside in fridge to keep cool.
  2. Beat two whole eggs into prepared eggnog.  Eggnog is made with yolks only, so the addition of the egg whites brings something different to the table.
  3. Arrange bread in a shallow baking dish.  Pour eggnog mixture evenly over the bread.  Flip the bread around in different directions until all of the pieces are thoroughly soaked.
  4. In a large non-stick skillet, melt 2 tbs. butter over medium-high heat.  Place two pieces of bread in the skillet, and cook both sides until they are a dark golden brown (but not quite blackened).  Be careful when removing bread from the baking dish, as they will be very soft and fragile.
  5. Remove cooked french toast to a dish and cover with tin foil to retain heat.
  6. Add 1 tbs. butter to the hot skillet, and cook the next two pieces of french toast.  Repeat for the final two pieces.
  7. Place 2-3 pieces of eggnog french toast on your plate, drizzle with maple syrup, and top with the peppermint whipped cream.


Please, please, please spend the extra money and use a good quality maple syrup with this recipe.  Other syrups just won’t do the french toast justice.  Katrina and I were very impressed with how this turned out.  The entire condo smelled like eggnog, and the subtle peppermint flavor in the whipped cream made it taste like Christmas.  I think next time I’ll top it with crushed candy canes, and substitute vanilla extract in place of the peppermint extract.

Happy Holidays!


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