EEE Cooks: Eggnog French Toast (Recipe)

We vary our tried and true french toast recipe, replacing the custard with leftover storebought eggnog. The resulting french toast is sweeter than the standard recipe, and very appropriate for the holiday season!

We cut our challah bread crosswise into 4 thick (about an inch) slices. Each slice is then cut in half. In our glass pie pan we pour the prepared eggnog and, using our microplane, grate some nutmeg into it (about 10 scrapings).

Over medium heat, we place our deep frying pan and add ½ inch of oil. We heat to 360° F, checking with our frying thermometer.

When the oil is hot enough, we dip half of the bread, one at a time, into the eggnog, flipping to coat with the mixture. We do not want it to absorb too much of the mixture, which would cause it to fall apart. Carefully, we put each slice into the hot oil. We fry for a minute, check for the color, and flip. We fry for another minute or so, and when each side is nicely browned, we drain them on a paper-towel lined plate. The french toasts are sprinkled with a little sugar. We repeat with the rest of the bread and serve with syrup.

Eggnog French Toast

Servings and Times

Tools and Appliances

Ingredients