Last updated December 21, 2014
The homemade eggnog batter in this French toast recipe gives a classic breakfast dish a holiday makeover.
I had a coupon the other day for a free country loaf, which is basically a rustic white bread. It has a crunchy crust like a traditional French baguette, but it’s about twice as wide.
When I went to the pantry to pull out the bread, it was a few days old and was quite hard. I wasn’t sure it was going to be salvageable, but when I sliced into it, the inside was still nice and soft.
It was the perfect texture combination for French toast.
Since we’re trimming the trees this weekend, I wanted to spice the French toast up with some holiday flavors. I went to the fridge for the carton of eggnog and it was gone. My husband had enjoyed the last bit of it the day before.
No worries. Homemade eggnog is a breeze to make, and since this eggnog is a batter that is cooked, there is no need to worry about raw eggs.
The first step in this recipe involves whipping heavy cream into stiff peaks. Once folded in with the egg yolks, bourbon, sugar and nutmeg, the batter is very thick. As it bakes around the crusty bread, it forms a pillowy, custard-like layer of holiday cheer.
You can serve eggnog French toast with pats of butter and a dusting of powdered sugar or syrup, or just eat it plain. It’s delicious anyway you top it. Happy Holidays!
- 1 country loaf bread
- ½ cup heavy cream
- 3 egg yolks
- 2 tablespoons sugar
- 2 tsp. bourbon
- 2 tablespoons butter
Preheat oven to 400 degrees.
Slice bread loaf into ½-inch thick slices.
In a medium-bowl or stand mixer, whis