Eggnog French Toast with Buttered-Maple Bourbon Syrup
Perfect for any Holiday brunch, or just because, this Eggnog French Toast is filled with delicious Holiday flavors. This easy Eggnog French Toast recipe features an eggnog-based custard that is infused with nutmeg and bourbon, further enhancing those creamy, warm notes. The thick pieces of French Toast are then served with an easy-to-make Buttered-Maple Bourbon Syrup!
French Toast Basics
Before I start with the Eggnog version of French toast, I thought I would just add a little reminder in, from my Perfect Buttermilk French Toast recipe, about some French toast basics!
1. Use stale bread. stale bread absorbs the custard much better, without leaving the bread over-moist and soggy. Fresh bread WILL turnout soggy and will likely fall apart as well. The best way to get stale bread is to cut it into slices the night before, and leave it out on the counter, uncovered, for at least 8 hours. If you forgot to leave it out the night before, simply cut the loaf into slices and place into the oven at 250°F for around 20-25 minutes.
2. Soak the slices for 30-40 seconds per side (I do 30 for ¾” and 40 for 1”). Then place onto a wire rack, allowing them to rest for an additional 5 minutes. This is crucial to excellent French toast. By allowing the slices to rest, it allows the custard to soak into the center, leaving a uniformly soaked slice.
Making the Eggnog French Toast
1. Create the Eggnog Custard: Add the eggnog, eggs, sugar, bourbon, vanilla, nutmeg, and salt to a mixing bowl. Whisk together until smooth and silky. Transfer to a 9×13” baking dish.
2. Soak bread: Add the stale sliced bread into the custard in the baking dish. Soak the bread 30-40 seconds per side. Then remove the slices and place onto a wire baking rack to sit and absorb the custard for 5 or so minutes.
3. Fry the Eggnog French Toast: Fry the pieces of custard-soaked bread over medium heat forabout 3 minutes per side.
4. Serve or keep warm in oven: Serve the Eggnog French Toast immediately with the Buttered-Maple Bourbon Syrup, or place into a warm oven (325°F) to keep warm until you’re ready to serve!
The Buttered-Maple Bourbon French Toast
What does every good cup of eggnog need? Some liquor of course! So what makes more sense than creating a spiked maple syrup to accompany the Eggnog French Toast. Typically rum is served with eggnog but, as you all know, I have an absolute obsession with bourbon! The bourbon has caramel, vanilla, and slightly smoky undertones to it, making it a perfect pairing for the sweet, creamy flavor of the Eggnog French Toast. Making the Buttered-Maple Bourbon Syrup is super easy too! Basically just bring butter and maple syrup to a simmer over the stove. Remove from the heat once it just begins to boil, then stir in the bourbon. Yes! It’s as simple as that! The syrup can then be served warm over the Eggnog French Toast.
Get the Recipe: Eggnog French Toast with Buttered-Maple Bourbon Syrup
Ingredients
Buttered Maple Bourbon Syrup
- 1 ½ Maple Syrup
- 1/3 cup Unsalted Butter,, at room temperature
- 1 tbsp Bourbon
Eggnog French Toast
- 10 slices of Thick Stale White Bread
- 6 Eggs
- 1 ½ cups Eggnog
- 1/4 cup Sugar
- 1 tbsp Bourbon
- 2 tsp Vanilla Extract
- 1/2 tsp Nutmeg
- 1/4 tsp Cinnamon
- Pinch of Salt
Instructions
Buttered Maple Bourbon Syrup
- Add maple syrup and butter to a medium saucepan over medium heat. Bring the mixture to a simmer, allowing all the butter to melt, then turn the heat off and add the bourbon. Allow to cool slightly before using.
Eggnog French Toast
- (Optional, if baking after). Preheat oven to 375°F.
- In a bowl, whisk egg until well beaten. Using a sieve, strain eggs to remove any large chunks. Then add remaining ingredients to the eggs, whisk until well combined. Transfer custard to a large baking dish (around (9″x13″) for soaking the pieces.
- Prepare a baking sheet by placing a wire cooling rack over top. Place bread slices into custard batter, soak for 30-40 seconds per side. Place soaked bread slices onto the wire rack that is over top of a baking sheet. Allow bread to rest on racks for around 5 minutes, while you preheat your pan.
- Preheat a large frying pan. When hot, add ½ tbsp of butter and ½ tbsp of oil. When butter has melted and bubbles have dissipated, add bread slices (do not overcrowd the pan). Cook about 3 minutes per side, or until golden brown. Serve hot with Buttered Maple Bourbon Syrup
- (Optional) Place bread back onto rack after cooking. When all slices have been fried, put the rack directly into the oven, and bake for 5 minutes.
