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Homemade EggNog French Toast

Homemade Eggnog French Toast

Ingredients

  • 6 large egg yolks
  • 1/2 cup granulated sugar 
  • 1 cup heavy whipping cream
  • 2 cups milk
  • 1/2 teaspoon ground nutmeg 
  • 1/2 teaspoon ground cinnamon
  • pinch of clove
  • pinch of salt
  • 1/4 teaspoon vanilla paste (extract is just fine, but treat yourself with the paste)
  • ground cinnamon, for topping
  • alcohol optional - But I use bourbon cause it just makes it the best
  • 8 slices of Schmidt Sunbeam Homestyle bread
  • Butter for cooking, and for after you have cooked your French toast of course

Instructions

  1. Whisk egg yolks and sugar together in a medium bowl until light and creamy
  2. In a saucepan over medium-high heat, combine cream, milk, nutmeg, cinnamon, clove, and salt. Stir often until the mixture reaches a bare simmer
  3. Add a big spoonful of the hot milk to the egg mixture, whisking vigorously
  4. Repeat, adding a big spoonful at a time, to temper the eggs
  5. Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove
  6. Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools
  7. Remove from heat and stir in the vanilla, and alcohol, if using
  8. Pour the eggnog into a bowl and cover with plastic wrap
  9. Refrigerate until chilled. It will thicken as it cools (from 30 min to 24 hours)
  10. Once eggnog is chilled, remove from refrigerator
  11. Preheat griddle to 350 degrees F or heat a skillet over medium heat
  12. Whisk eggnog up to make sure everything is fully mixed
  13. Dip Schmidt Sunbeam Homestyle bread slices into the eggnog, dredging them well on both sides and place them on a hot, greased griddle or skillet
  14. Cook for a few minutes, until the bottom of the bread starts to get golden brown. Flip and cook on the other side the same
  15. Remove to a plate, and spread butter on while still warm (optional). Serve warm with syrup and a sprinkle of powdered sugar

This family recipe was created and shared by Molly Witt

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