Each year, on Christmas Eve, I make Eggnog French Toast and crispy bacon for breakfast. Not only is it absolutely delicious, but it also keeps the Hubs and Munchkin out of the kitchen (for the most part) while I wrap up my holiday baking and prep for Christmas dinner. If you are looking for a holiday breakfast recipe that is sure to please, you’ve come to the right place. Let’s get cooking!
Eggnog French Toast
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Novice
Ingredients
- 2 eggs
- 1cup of eggnog
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- cooking spray
- 1/2 loaf of milk toast
- 1 tablespoon of butter
- 1/4 cup of brown sugar
- 1/2 cup of pecans
Instructions
- Preheat the oven to 350 degrees. In a large bowl, whisk together the eggs, eggnog, cinnamon and nutmeg and set the bowl aside. Then, spray a small baking pan with cooking spray.
- Slice the milk toast into 1-inch thick slices, dredge each slice of bread in the eggnog mixture and place each slice in the baking pan. Repeat this process until all of the bread has been used, lining up the slices of bread as if you are reassembling the loaf.
- Pour any remaining eggnog mixture over the bread. Place the baking pan into the oven and allow the French toast to bake for 15 minutes.
- While the French toast is baking, make the candied pecan topping. In a medium sized skillet, melt the butter and add in the brown sugar. Stir until the brown sugar becomes paste-like.
- Add the pecans to the skillet and stir for 1-2 minutes. Then, remove the French toast from the oven, pour the candied pecans over the French toast, and allow the French toast to bake for 5 more minutes.
- Remove the French toast from the oven, plate, serve and enjoy.
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