Holiday French Toast

  • Yield: 4 to 8 servings

"I came up with this recipe several years ago when I had some leftover eggnog. Now, it's a family favorite. I start making it around Thanksgiving when eggnog appears on grocery shelves. My children are grown, and the grandchildren are enjoying the tradition."


4 eggs
4cups eggnog
1/8teaspoon salt
2tablespoons vegetable oil
8 bread slices
Butter to taste, optional
Confectioners' sugar, to taste
Maple syrup, warmed, optional


  1. Preheat the oven to 300F.
  2. Whisk the eggs in a medium bowl until well blended. Add the eggnog and salt; mix well.
  3. Heat 1 tablespoon of the oil in a large skillet over medium heat. Tilt the skillet to coat the bottom. Dip 4 of the bread slices in the eggnog mixture and turn to coat evenly.
  4. Place the bread in the skillet and cook until golden, 2 to 3 minutes on each side. Keep warm in the oven on an ovenproof platter. Repeat with the remaining bread slices.
  5. Serve warm topped with butter, confectioners’ sugar, or syrup, if desired.

Recipe by Connie Brooks, Hayti, Mo.