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eggnog french toast

(2 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I first made this great tasting French Toast for CHRISTMAS IN 2003, before my husband and I were married. We all really loved it and it has been a favorite ever since. My comments about the recipe was SUPER. It is a recipe I got from my TASTE OF HOME COOKING UP COUNTRY BREAKFASTS cookbook. It is simple & easy and goes great during the cold winter mornings, but works anytime of the year. I made it this morning to take a picture so I could also post,since I didn't have one from 2003. I am sure you will agree this is a great way to start the morning. I used Whole Grain English Muffins.

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(2 ratings)
yield 8 -10 depending on appetites
prep time 10 Min
cook time 5 Min
method Griddle

Ingredients For eggnog french toast

  • 8 lg
    eggs, room temperature
  • 2 c
    eggnog
  • 1/4 c
    sugar
  • 1/2 tsp
    vanilla or rum extract,(i used brandy & used more) if desired
  • 6-8 slice
    whole english muffin bread
  • confectioners sugar, optional
  • maple syrup or your favorite syrup
  • 2 tsp
    butter flavoring (my addition)
  • non stick cooking spray or pats of butter for griddle

How To Make eggnog french toast

  • 1
    Separate the english muffins with a knife or fork.Heat the griddle iron or skillet.
  • 2
    Crack eggs into a large bowl, then add eggnog, both extracts, & sugar. Whisk together till blended. Then add the english muffin halves a few at a time into the bowl, with the cut side facing into the egg mixture. Press down with spatula to allow mixture to absorb into the muffins for about 2 minutes.
  • 3
    Spray griddle iron with non stick cooking spray or add a pat or 2 of butter, and allow to melt. Then carefully add the english muffin halves onto griddle, and let brown about 3 to 4 minutes per side, or until golden brown flip over and let other side brown. Then remove to serving platter. Add a pat of butter if desired, and sprinkle with powdered sugar, and or top with your favorite syrup while still hot.
  • 4
    You are now ready to enjoy a great tasting Breakfast Brunch.I used the Thomas's whole Grain English Muffins with 8 grams of fiber per serving. I am sure you can use other breads as well in this recipe, Hawiian Bread, Brioch, or whole wheat. Any kind will probably work. This was my first time using English muffins but they really do work, don't forget to let them soak in the egg mixture.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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