Today, I’m posting a breakfast food that I make for my kids alllll the time, but “Christmas-ified” You know that scene in Love Actually where Billy Mack says “Yes… but we changed the word ‘love’ to ‘Christmas…” Basically, I just change my french toast recipe to include eggnog instead of milk. I’m very clever.
When I make French Toast, I use Texas Toast, which is just thick sliced white bread. Franz sells it right in the bread aisle at your grocery store.
There are a couple of common mistakes that can really mess up your french toast. You don’t want to turn your griddle heat up too high- the outsides will burn and the inside will be soggy. You don’t want to use too much eggnog. Your batter should be more egg-y and less nogg-y (I’m making up all kinds of words, today!) if you want non-soggy toast.
Serve this spread with butter, sprinkled with powdered sugar, and fresh berries, or drizzle in in syrup for the best Christmas breakfast on earth.
- 8 slices Texas toast (thick sliced white bread)
- 3 large eggs
- 1/2 cup Darigold Eggnog
- 1½ teaspoons vanilla extract
- 1 teaspoon butter
- Pinch of salt
- Preheat a large skillet or griddle over medium-low heat. If your griddle has a temperature dial, I put mine on 250°
- Using a large bowl, beat eggs with vanilla extract, eggnog and salt.
- Melt butter on skillet/griddle.
- Place bread into batter to coat one side. Flip over and repeat with other side.You don’t want to soak the bread– just have each side coated with the batter.
- Place on griddle/skillet until golden brown- usually about 1 minute per side. (slightly less for thinner bread)
- Serving suggestion: French toast is perfect with a pat of butter, lightly covered with powdered and served with pure maple syrup.