Eggnog French Toast

A little kick of Bermudan rum and just the right amount of eggs in the homemade eggnog makes this French toast extra silky and there’s no need to add more eggs when cooking.
French Toast, Holiday Breakfast, Christmas Morning Breakfast
Eggnog French Toast
serves 6 (with extra eggnog for sipping)

What you need:
Bermudan Eggnog (recipe to follow)
1 loaf Challah, cut into 1-inch slices
1/2 cup butter
Confectioner’s sugar for dusting
1 pint fresh berries (I use raspberries)
Pure maple syrup, warmed
Mint for garnish (optional)

What to do: 
1. Heat a griddle until hot.
2. Soak Bread: In a medium mixing bowl, add a cup of Bermudan Eggnog at a time and QUICKLY soak two bread slices in the egg nog.
3. Cook French Toast: Add two tablespoons of butter to the hot griddle and add the soaked bread slices. Cook until browned on both sides and cooked through. Continue with remaining slices. Adding more eggnog as needed as you go.
To Serve: Serve warm dusted with confectioner’s sugar and berries. Serve warm maple syrup on the side.

Photography by Chia Chong

Bermudan Eggnog
serves 6

What you need:

What to do: 
In a large bowl, or bowl of a standing mixer, beat the egg yolks until just starting to lighten in color. Gradually add 1/3 cup sugar and beat until thick and light and the sugar has completely dissolved. Whisk in the milk, cream, rum, vanilla and 1/4 teaspoon grated nutmeg.

In a separate large bowl, whip the egg whites until have reached a soft peak. Add sugar and beat until stiff peaks form.

Fold egg whites into egg yolk mixture. Place in refrigerator and chill for 30 minutes, stir again and serve with grated nutmeg for garnish.

By Libbie Summers
Assisted by David Dempsey
Gingham Placemat and Yachtie Linen Napkin Set from Libbie Summers label


No comments yet. You should be kind and add one!

Get the latest from Libbie!
Stay up-to-date with the latest recipes, photoshoots, videos and much more!