A new twist on a traditional and classic breakfast (or any time of day) feast – the Eggnog French Toast. This recipe is just what the doctor ordered on those cold winter mornings or those dreary overcast spring days when you just want hot and filling comfort food.
Easy to make with the majority of the ingredients and the equipment needed already in your possession; this is one recipe that you will find yourself making over and over again. It also pairs very nicely with a freshly perked pot of coffee, a foamy steamed latte, or some freshly squeezed juice.
Where Did French Toast Come From
Most people would be surprised to know that French Toast was not created at all by the French but rather a dish that is thought to have been discovered by the Roman Empire in 2nd century AD. This means that while we all grew up with French Toast as a special treat or as a weekday meal; it literally has been around for centuries.
The Romans describe a dish called “aliter dulcia” which translates to “another sweet dish”. It is then described as being made by:
- Slice fine white bread
- Remove the crust
- Break it into rather large pieces
- Soak in milk and beaten egg
- Fry in oil
- Cover with fresh honey
- Serve hot.
Sounds pretty familiar right? While the origins are still debated on exactly where French Toast came from; it’s safe to say that it’s been around for quite some time as a mainstay on most dining tables.
- 9×13 baking dish – glass or metal
- Medium-sized bowl
Ingredients you’ll need to prepare the Eggnog French Toast:
- 6 slices of brioche bread
- 5 cups of eggnog
- 2 tsp. rum extract
- 1 tsp. vanilla extract
- 4 eggs
- ½ tsp. powdered cinnamon
- ¼ tsp. powdered nutmeg
- Candied maple pecan topping
- 1 cup of roughly chopped pecans
- ¼ cup maple syrup
- ½ cup granulated sugar
How to prepare the Eggnog French Toast:
Step one: prep
Allow slices of bread to sit out overnight or for 6-8 hours to harden the exterior of it and cause it to go stale. Place the bread on a cooling rack or sheet pan to keep it all together for the recipe.
The staler and harder the bread is, the more it will soak up the eggnog custard you will be making. Assemble all your ingredients and supplies on your workstation.
Step two: make the mixture
Combine all the wet ingredients with the spices – the eggnog, rum extract, vanilla extract, cinnamon, and nutmeg into a bowl or mixing cup.
Crack open the eggs into the medium-sized bowl and whisk together to ensure that all the egg yolks have been broken. Don’t whisky to a foamy consistency – just enough to ensure that the egg yolks are combined.
Step three: make the custard
Add the mixing cup of ingredients in step 3 to the eggs and whisk together to create your custard for the bread. Continue to whisk together until you are certain that all the ingredients have been combined and that the spices are throughout the eggy mix.
Step four: add to baking tray
Spray the baking pan with non-stick spray, coating the bottom and the sides of the pan with a thin layer. Arrange the slices of bread inside the pan – it doesn’t matter if the crusts are touching or not. Pour the eggnog custard you just whisked together all over the bread, thoroughly coating each piece and allowing the excess to pool into the baking pan. You can use a fork or spoon to press the bread into the custard as well to ensure the bottom of the bread is also thoroughly coated.
Step five: bake
Cover the baking pan with a lid, a baking sheet, or foil wrap then place it in the fridge for 2 hours. This allows the bread to marinate and soak in the custard for the best-tasting results.
Once the bread is removed from the refrigerator, then bake for 30 minutes on a low heat setting.
The top of the bread will be crispy upon removal from the oven but the bottom will be softer. To have crispy baked French toast on both the top and the bottom – pour off the excess custard prior to baking.
Another option is to bake the bread on 40 minutes and flip it over once the 20 minute mark has been reached.
Step six: pre toppings
While the bread is baking – you can use this time to prepare the toppings for your French toast.
To prepare the candied pecan topping; add the sugar, maple syrup, and the chopped pecans to a medium-sized saucepan.
Bring to a boil on high heat while stirring frequently to prevent burning or sticking of the ingredients to the bottom of the pan.
Once the boil has been reached, reduce the heat to low and stir occasionally to finish combining the ingredients. Do this for about 3 or 4 minutes.
Step seven: serve and eat!
Remove from heat and pour your desired amount over the French toast. Serve and enjoy!
Bonus tip: add a dollop of whipped cream for that extra treat!