I don’t know about you, but we find that every holiday season, we purchase a container of eggnog, only to find it’s rich contents too much to finish. There are only 2 of us here after all and we’re not exactly hosts of any holiday parties. So the carton sits in the fridge for a couple weeks until I inevitably come across its spoiled contents sometime around the New Year. Drats, I hate wasting food.
So this year, I decided to approach it differently – use most of it in a recipe then save the remainder of it for us to savor. Perfect. And eggnog french toast was just the ticket (and can I say, super easy peasy?).
Usually I buy Texas toast for a nice thick piece of french toast, but this year I spied “french toast” bread which has the same thickness as Texas toast but has a hint of spice and sweetness. You can certainly use whatever bread you have on hand, but I really did love this loaf!
You can also use any ol’ egg nog (though I bet homemade tastes really good as would a pumpkin egg nog!) I happily settled for Southern Comfort’s vanilla spice…mmm…
Okay, ready for the directions? The ingredient list is intense. Ready?
2 eggs for every 1.5 c. of eggnog and some cinnamon
Sorry, my kitchen stays dark until, oh...10 am or so!
*phew, that was tough!*
Okay, seriously speaking, I found that using 3 cups of eggnog and 4 eggs was the perfect ratio and covered the entire 22 oz. loaf of bread I had (however, if you are using less than a large 22oz. loaf, or more for a large gathering, then use the ratio of 2 eggs for every 1.5 c. of eggnog).
I sprinkled in some cinnamon into my eggnog/egg mix, soaked each side of bread for a couple seconds and cooked ‘em up! That’s it.
I officially suck at food styling…need to take some hints from my girl over at Pioneer Woman! Hopefully with more food posts coming down the pike, I’ll have some time to practice.
So go. Make these this weekend (or Christmas morning?) and enjoy with your loved ones!
