Eggnog French Toast with Cranberry Syrup
French toast made with eggnog and warm holiday flavors - cranberries, eggnog, cinnamon, and nutmeg.
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Servings: 4 2-slice servings
Ingredients
- 8-10 slices of bread
- 4 extra large eggs
- 1 cup eggnog
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 4 tbsp butter
Instructions
- Preheat oven to 250°.
- Add eggs, eggnog, vanilla extract, cinnamon, and nutmeg to a shallow dish and whisk until completely combined.
- Place a pat of butter into a skillet to melt.
- Dip the bread into the egg mixture for about 10-15 seconds per side, pressing down slightly so that the slices soak up the liquid.
- Working in batches, add 2-3 slices of bread to the melted butter in the skillet.
- Cook on medium-low heat until each side of the bread is toasty and brown.
- Place cooked slices of french toast on a small cookie sheet or piece of foil and place them in the preheated oven to stay warm.
- Serve with butter, sour cream, cranberry syrup, and granola.
Notes
Krazy Kitchen Mom Tips
- For best results in making any type of french toast, leave the bread out on the countertop for 3-6 hours or overnight.
- The egg to liquid ratio is important when making french toast so follow the recipe closely for best results.
- Seasoning makes a difference when making french toast - be sure to add the vanilla extract and warm seasonal spices.
- We love our french toast with sour cream and granola. The sour cream adds a bit of tanginess and the granola gives it a little crunch.