I hope you have been enjoying the holidays, giving thanks for family and friends and loving them with all of your heart.
Did you serve eggnog? Any leftover eggnog? If you tried this recipe for Mudslide Eggnog, you might not have any leftover!! But I did so I used it to make French toast. You can also use it in your pancake recipe but for today, I made French toast. And it was very yummy!
Since it was only me I was feeding, this was just for 3 thick slices of bread. I used ½ cup of the eggnog, 1 egg and just enough milk to thin out the batter a little, maybe about 2 tablespoons. I also added ground cinnamon and nutmeg, I didn’t measure the spices but maybe about ½ teaspoon of the cinnamon and 1/8 teaspoon of the nutmeg. You can adjust the spices to your preference, or even omit but when you drink eggnog, there is usually at least nutmeg sprinkled on the top.
With the thicker slice of bread, mine was probably about ¾”, it will soak up more of the batter. A thinner slice would not need as much so you need to think about that when you are using and adjusting this recipe. I also like to let the bread sit in the batter for a few seconds so that it absorbs the batter through to the center of the bread. Softer bread won’t take long to absorb the batter, denser bread would take a few seconds more.
I like to cook the bread in a fry pan, some of you probably would rather bake them and that’s fine. I just prefer the pan method. I use a medium low heat and flip the toast several times to guarantee that it will be cooked through.
Now, the syrup. Use your favorite but don’t smother the toast with syrup or you will miss out on the eggnog benefit! Maybe you don’t use syrup at all, and that is fine. Personally, I do not like to sprinkle powdered sugar on my French toast, especially for this recipe.
So if you want to give this a try, just remember to balance out the thickness of your bread for the batter and double, triple, quadruple, etc the recipe as needed.
Eggnog French Toast
Serves 1, making 3 thick slices of toast
½ cup eggnog
1-2 T milk
½ tsp ground cinnamon
1/8 tsp ground nutmeg
Heat frying pan on medium low heat, grease pan if needed.
In a flatter mixing bowl that will allow you enough room to dip the bread, add the eggnog, egg, and spices. Mix with a fork. Add milk to think out the batter if needed.
Dip one slice of bread at a time, making sure the bread has thoroughly absorbed the batter but not to the point where is falls apart.
Place in fry pan and toast on each side, flipping several times to ensure it is cooked through.
Serve with your favorite syrup, fruit, etc.