Name: Toast: Eggnog French
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 tablespoon coconut oil (for griddle); 4 large eggs; 1 teaspoon pure vanilla extract; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon ground cinnamon; 2 cups eggnog; 20 slices bread; 1/4 cup pomegranate seeds (for serving)

Toast: Eggnog French

Have leftover eggnog, make eggnog French toast! By whisking eggnog with eggs, vanilla and spices it creates a lovely batter for dipping bread and making french toast! It’s crunch time! There’s a little over a week until

Serves 10 servings

Prep 5 minutes

Cook 30 minutes

Total 35 minutes

Jump to the recipe

It’s crunch time! There’s a little over a week until Christmas. Have you finished your Christmas shopping? Are the gifts all wrapped?? Do you know what you’re making for breakfast Christmas morning??? Are you feeling the stress????

For me that’s a no, no, no and yes.

Well, since I can’t go shopping or wrap gifts for you (because I have my own to do) can I at least help you out with breakfast? I mean does breakfast get any more festive than pomegranate seeds scattered eggnog french toast?

I think not.

It never fails that I have leftover eggnog. I can handle a glass and then I’m good for another 364 days. So I thought why not whisk in some egg, vanilla and spices and make a little batter out of it to make a Christmas-y french toast.

And that’s exactly what I did.

To start, in a medium bowl whisk together 4 eggs, 1 teaspoon vanilla extract, and 1/2 teaspoon of both ground cinnamon and freshly grated nutmeg.

Pour in 2 cups of eggnog and whisk until combined.

Preheat 325°-350℉ (or 160°-180℃).

Spray or lightly grease a griddle. Dip slices of bread into the eggnog mixture and let the excess drip off back into the bowl. Then lay dipped slices of bread on to your preheated griddle and cook for 3 to 4 minutes or more per side until deeply golden and the centers are cooked through.

HOW TO KEEP FRENCH TOAST WARM:

As you work in batches, transfer the cooked pumpkin french toast to a clean rimmed baking sheet and keep warm in a low 200℉ (90℃) oven.

Finally, when all the eggnog french toast is made, serve up a few hot slices with butter, syrup, a dusting of powdered sugar and a few pomegranate seeds for a festive touch, pop of color and tartness. This eggnog french toast recipe makes a lot, so it’s great for large families or if hosting a brunch. Otherwise, I only wrap three slices at a time in foil and freeze for my girls to rewarm on future weekends.

WHAT TO SERVE WITH PUMPKIN FRENCH TOAST:

bacon, regular or maple sausage links or patties
fresh fruit and/or berries
coffee or tea
for brunch, serve with scrambled eggs, fresh fruit, yogurt and hash browns.

HOW LONG WILL FRENCH TOAST LAST IN THE FRIDGE:

Got leftover French toast? Save it and enjoy it later in the week! Store the French toast in an air-tight container or resealable bag/stasher bag (to avoid drying out or absorbing fridge odors) and refrigerate for up to 3 to 5 days!

CAN FRENCH TOAST BE FROZEN?

Certainly! Flash freeze the French toast first on a rimmed baking sheet for 30 minutes, portion serving amounts into resealable baggies (or stasher bags) and store in the freezer for up to 3 months.