Eggnog French Toast Recipe (2024)

FAQs

What is eggnog french toast? ›

Classic French toast is fairly simple to make, and eggnog French toast is just as easy. You simply swap out the milk for the eggnog. This also appeals to my sense of frugality, as I usually have a carton of eggnog in the fridge from the holidays that I can't drink fast enough.

If you're wanting to make eggnog without cream, it's important to note that you'll end up with a less-creamy, thinner holiday drink. You can substitute half and half, or skip any type of cream and whipping, and follow the rest of the instructions as they are. Taste and add more milk to your liking.

Or add a little holiday cheer to pancakes or waffles by simply swapping out the regular milk with the same amount of eggnog. It's a good thing maple pairs so well with the flavors of eggnog! If you just want to keep it simple, use up some of that eggnog by swapping it for your usual coffee creamer.

Eggnog in french is “Lait de poule”. It literally means “chicken milk”.

Whatever you decide on, the ratio of liquid to egg will still be about ¼ cup liquid to one egg, and one egg per two slices of bread. So, if you want to make four slices of French toast, you would need four slices of bread, two eggs, and ½ cup milk.

A creamy custard is the key to incredible French toast, so skip the watery skim milk and go for whole milk or half-and-half. Straight heavy cream turns French toast into dessert, so lean that way if you're looking for decadence.

The secret ingredient in this fluffy French toast recipe: all-purpose flour! Flour binds the liquids together, which creates a more traditional “batter” and helps prevent soggy results. This extra ingredient ensures the French toast is crispy on the outside, but soft and fluffy on the inside.

Butter gives French toast a deep richness and comforting quality, which are what we crave on mornings we sizzle this breakfast staple. To prevent burning or smoking, use a combination of butter and oil in the pan to cook the toast.

Make sure you whisk it while pouring the hot milk, if not the egg will get curdled. Once both mixes are fully mixed in, add that whole mixture into a clean pot and keep it on a low fire while whisking so the eggs don't get curdled until thick.

What's the difference between eggnog and egg cream? ›

At its core, eggnog is an emulsion of milk and/or cream, sugar, and, yes, eggs. Unlike in an egg cream—a similar old-timey drink that actually gets its name from the foamy, whipped egg white-like texture achieved by mixing seltzer and dairy fat—the “egg” in eggnog is very, very real.

Eggnog is traditionally made with eggs, egg yolk, sugar, milk, heavy cream and vanilla extract. It's often spiked with brandy, rum or other liquor, and topped with freshly grated nutmeg and/or cinnamon sticks.

Eggnog is very sweet and creamy, somewhat like a custard. Some have a little bit of sweet spice thanks to the cinnamon added to eggnog. You can also add vanilla to your drink for a special touch in your drink.

Boiled custard is thicker and creamier, making it more suitable for desserts and as a topping for pies and cakes. Eggnog, with its lighter consistency and festive spices, is better suited for sipping as a beverage or incorporating into recipes that call for a liquid with a hint of spice and sweetness.

The drink would then make its way to North America in the 18th century and become a popular beverage during the winter holidays. A carton and a glass of eggnog from Montreal, called by its French name lait de poule (literally "hen's milk").