This eggnog French toast is everything you want in a Christmas morning breakfast. It’s eggy, sweet, and rich, and the bourbon syrup provides an added bonus—serve the kids regular syrup. All the ingredients are readily available, so you can even get them together at the last minute. You don’t have to use challah, but stick with an eggy bread, like brioche, for the best possible French toast experience.

Robby Melvin

Gallery

Ali Ramee

Recipe Summary

active:
15 mins
total:
30 mins
Yield:
Serves 4 (serving size: 2 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together syrup, bourbon, and 1/4 teaspoon of the vanilla in a small saucepan. Cook over low, stirring often, until warmed through, about 2 minutes. Remove from heat; cover to keep warm until ready to serve. 

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  • Whisk together eggs, eggnog, cinnamon, nutmeg, salt, and remaining 1 teaspoon vanilla in a wide shallow dish. Heat 2 tablespoons butter in a large nonstick skillet over medium-high until melted. Place 4 bread slices in egg mixture; soak 30 seconds each side. Cook in skillet until lightly browned, 2 to 3 minutes per side; transfer to a platter. Repeat with remaining butter and bread slices. Serve with fresh berries.