I purchased a loaf of challah bread from a local bakery the other day. The beautiful golden brown braided loaf is my go to when making bread pudding. It has such a wonderful structure and is rich in egg-y goodness.
This is one of those recipes that just happened out of the blue after seeing ideas on Pinterest over and over again for the past few weeks. Instead of looking up a recipe I decided to wing it and stick to what I know, so all I did was substitute eggnog for the milk I typically use when making French toast. I was not even planning to share this but once I got started I got a bug to take some pictures to share.
The result was Christmas eggnog goodness that is appropriate for all ages. The trick is to get eggnog that does not have that terrible artificial rum flavor added. I am convinced that is the reason most people do not like eggnog.
If you really want to rum this up go ahead and add it in some maple syrup and let it cook out…or not. I will not judge.
Eggnog French Toast
Note: When making a large batch, place finished slices on a rack in the oven set to the lowest temperature.
1 loaf of challah bread (or any other bread you’d like)
1 cup eggnog
1 tsp. vanilla extract
Maple syrup (optional)
- Preheat electric or cast iron griddle to medium heat.
- Cut bread into thick slices (approximately ¾ – 1 inch thick) and set aside.
- In a pie plate or shallow pan whisk eggnog, eggs and vanilla together.
- Place bread in eggnog mixture, allowing it to soak for 1 minute. Flip over and repeat.
- Cook on griddle for two minutes, or until golden brown.
- Serve immediately with butter, syrup or whipped cream.