I somehow am feeling under the weather again so I’ve decided to self-diagnose myself and get in bed. Yesterday I was sulking and decided to eat a lot of cereal (with almond milk) and watch Cookie Challenge on Food Network. SO INSPIRING!! It made me want to get back in the kitchen. I love the holidays and it makes me giddy to bake holiday stuff. I could live in the world of stain-glassed cookies for ever and ever.
I’ve been thinking of breakfast items this week. And I know that eggnog will probably be in your fridge at some point.
Do you hate eggnog? I think I do.
I’m gonna get very real and tell you that I think drinking eggnog is gross. It’s way too thick and heavy for my taste but it’s 100% better when you put a few shots of bourbon in it. That thins it out and makes you warm right up!
This recipe is all about that leftover eggnog. I thought to myself, what is the flavor of eggnog? Well, it’s kinda creamy nutmeg vibes.
I used a store-bought challah loaf and sliced it up and dunked it in some eggnog and egg. It didn’t even need any sugar (I used Organic Valley Egg Nog) but this will vary from eggnog to eggnog. Give it a taste and add some sugar if you’re feeling it.
This recipe is supposed to be EASY AS CAN BE. Because we sort of need a combo of easy recipes with more ambitious ones, right?
- 2 large eggs
- 1 1/2 cups eggnog
- 2 teaspoons vanilla extract
- Pinch of cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter, for the pan, divided
- 1 loaf challah bread, cut into 1-inch slices
- Whipped cream, for serving
- Maple syrup, for serving
- In a medium bowl or a shallow casserole dish, whisk together the eggs, eggnog, vanilla, cinnamon and salt.
- In a medium skillet, set over medium heat, add a tablespoon of butter. When the butter has melted, dip a few slices of the challah bread into the egg nog mixture and then flip them to the opposite side. Transfer to the skillet to cook for abut 2 to 3 minutes on each side, until golden brown. Place the cooked French toast on a sheet pan in a warm oven. Repeat with the remaining slices of challah french toast, adding more butter as needed.
- Serve with warm whipped cream and warm maple syrup.