Eggnog French Toast Recipe (2024)

FAQs

Should French toast have more eggs or milk? ›

Whatever you decide on, the ratio of liquid to egg will still be about ¼ cup liquid to one egg, and one egg per two slices of bread. So, if you want to make four slices of French toast, you would need four slices of bread, two eggs, and ½ cup milk.

Drizzle a little chocolate sauce into the shaker with the eggnog for a chocolate eggnog. Add a splash of vanilla or almond extract, or turn your eggnog into an iced eggnog latte by pouring a shot of espresso into the shaker. Either way, you'll feel the spirit of the holidays!

A creamy custard is the key to incredible French toast, so skip the watery skim milk and go for whole milk or half-and-half. Straight heavy cream turns French toast into dessert, so lean that way if you're looking for decadence.

The first is using fresh bread, which soaks up too much of the egg mixture and doesn't cook through, remaining eggy and soggy in the middle. Leaving the bread in the egg mixture for too long is another route to soggy French toast.

Use stale bread or toast the bread until it's golden-brown. It needs to be sturdy to hold up to the egg mixture. If the bread is fresh from the bag or you toast it too lightly, the finished dish will be soggy. Soak the toasted or untoasted bread for about 10 seconds per side to achieve the optimal texture.

According to the chef, the difference comes down to two main elements: the use of high-quality yeasty bread and allowing it time to properly soak. While you can use regular old white bread at home, you may want to give yours an upgrade — try subbing in thick-cut slices of brioche instead.

If the balance is off and you include too many eggs or not enough milk, the finished French toast will have a scrambled egg-like flavor. When scaling this recipe up or down, keep in mind that you need 1/4 cup of milk for every egg.

This allows you to sear the French toast without burning it, while ensuring it's fully cooked in the center. "You know when your French toast is done when the center is set and doesn't have a runny consistency once cut," Oliveira says.

While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.

The distinct flavors of egg, cream, and liquor meld together even after just a day or two in the fridge, making a smoother, more balanced cup of nog. The proteins in the eggs also start to thicken, giving eggnog its signature spoon-coating thickness.

Can kids drink eggnog? ›

When can babies have eggnog? After 12 months of age, if the eggnog is pasteurized and free of alcohol. While we generally recommend waiting until age 2 to introduce sugar into a toddler's diet, a small taste of pasteurized, alcohol-free eggnog on a special occasion after a child's first birthday is just fine.

Because you're cooking it with the Heat on too high. Pancakes should be done on medium-high heat, about 375. French toast needs to be set much lower, like eggs, about 325. This allows for the heat to penetrate through the thickness of the bread and cook the egg mixture all the way throug...

Attempting to use fresh, soft slices of bread may result in your toast falling apart before it even reaches the plate. One will find that this fancy bread is made even better with various toppings.

Medium heat when frying: Too low, and you won't get any caramelization and you'll end up with limp sad slices of French toast. Too high, and you'll get toast that's burnt on the outside and soggy on the inside.