- 8 eggs
- 2 cups eggnog
- 1/4 cup sugar
- 1/2 teaspoon McCormick® Pure Vanilla Extract or rum extract
- 20 to 26 slices English muffin bread
- Confectioners' sugar, optional
- Maple syrup
- In a bowl, beat eggs, eggnog, sugar and extract; soak bread for 2 minutes per side. Cook on a greased hot griddle until golden brown on both sides and cooked through. Dust with confectioners' sugar if desired. Serve with syrup. Yield: 8-10 servings.
Reviews for Eggnog French Toast
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"I served this to my grandkids and now they want it all the time - love this"
"Fixed this for brunch this morning and hubby and I thought it was great. I halved the recipe since it was just the two of us. I used thick slices of french bread and it worked well. Love the eggnog flavor."
"I could not even taste the eggnog in them. You might as well just use a regular recipe and add nutmeg and cinnamon"
"For Khrystja--If the egg nog is to thick, and too rich tasting, I dilute it a little with milk, what ever blend I have, skim, 2%, or whole. I think Braum's is the very best, but is available only in Oklahoma and a 3oo mile radius from their dairy at Tuttle."
"I have not made this recipe. I very seldom make French Toast as it is just me, and I don't go to the bother. But I so enjoy it if someone else makes it. The very best French Toast I have ever had was made with French bread. I think that must be the secret. That was at the Dick Clark's American Band Stand Bistro in the airport Terminal in Salt Lake City. I will try this recipe, but will use French Bread, cut diagonally. This sounds so delish."