magical egg nog french toast

There are some situations in which it is inappropriate to make french toast - for example, if you are doing a Whole 30 or if you are cooking for someone with a gluten intolerance; if you are in the middle of jury duty, or if your wife is in labor. However, if you aren't doing any of those things, it is probably best that you stop whatever you are doing, and make this egg nog french toast. It is completely lovely, and would be a great breakfast for Christmas morning... Or tomorrow morning. ;) 

I don't love egg nog by itself, although I have approximately one half a glass per season while watching National Lampoon's Christmas Vacation, and I truly enjoy it then. I prefer Silk's soy nog because it's not as thick, but Robin seems to think this is some kind of yuletide abomination. So I buy the egg nog and then we have like, A TON left, so I scheme other places to use it. Hidden inside coffee, perhaps, or magically turned into french toast?

So here's the magical egg nog french toast for you, the fruit of once-again-too-much-egg-nog. It's quick and easy, but feels fancy and Christmassy. And it uses up a whole cup of that dadgum leftover egg nog! 


magical egg nog french toast

  • 1 loaf of slightly stale bread (I used challah, you could also use french toast or just normal white bread)
  • 1/4c. neutral tasting oil, for the skillet 
  • 1 c. light egg nog (I don't know that soy nog would do the trick, but you could try) 
  • 1 c. whole milk 
  • 4 eggs, beaten 
  • 1/2 tsp. each nutmeg and cinnamon 
  • about 2 tbsp. raw cane sugar 
  • maple syrup + confectioners sugar, for garnish

Thickly slice bread and combine the eggnog, milk, eggs, and spices in a pie pan. 

Heat a generous bit of oil in a cast iron skillet (the 1/4c. should make about 6 batches, adding a bit of oil each time). Soak two slices of challah at a time in the egg mixture until uniformly soaked, but not soggy, then transfer onto the hot skillet. 

I added a sprinkle of raw cane sugar to this side before flipping it, to make the sugar brûlée a little bit. Then flip, flip, yum, yum, repeat until you've used up the loaf. Top with a drizzle of maple syrup and powdered sugar. INHALE.  


(I forgot the powdered sugar, but wouldn't that have been pretty?)  

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