Eggnog French Toast
Eggnog French Toast
1 cup milk
1 cup prepared eggnog
4 large eggs, lightly beaten
12 thick-cut slices brioche or challah
4 tbsp. butter, divided
Powdered sugar
Whipped cream or bourbon whipped cream (recipe follows)
½ cup chopped toasted pecans
Preparation
- Whisk together first 3 ingredients in a large shallow dish. Dip bread slices, 1 at a time, into the egg mixture to coat both sides, draining off excess.
- Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Working in batches, cook bread slices 2 to 3 minutes on each side or until golden brown. Repeat with the remaining butter and bread slices.
- Serve immediately sprinkled with powdered sugar and topped with whipped cream and chopped pecans.
- For bourbon whipped cream: Combine 1 cup cold heavy cream, 1 tbsp. bourbon, and 1 tsp. powdered sugar in a chilled mixing bowl. Whisk by hand or with an electric mixer fitted on medium speed until soft peaks form. Makes 2 cups.
- Note: Keep cooked French toast slices warm in a 200°F oven.