I saw this idea on-line and thought, Yep– That sounds good. Plus I always need recipes for leftover egg nog. Before Christmas I buy up egg nog like we’re going to run out and there’s always a full bottle hanging out in the fridge until New Years. I think I inherited some kind of egg nog scarcity paranoia. And who truly wants nog after January? If you do, than thank goodness. Come over. I have some for you.
Here’s my version of the recipe…and this is the LAST holiday recipe for this year, I promise.
1 cup of egg nog
6 slices of bread (I like thick a French loaf or Italian bread)
1 to 1 1/2 tablespoons of butter
1 teaspoon of cinnamon sugar
1/4 a teaspoon of nutmeg
Slice 6 pieces of bread and set them aside.
Grab a casserole dish or baking pan that’s big enough to lay all your slices flat on the bottom (Spread them out. No overlapping). I went ahead and set my bread in the pan to make sure it was the right size, then took my slices out.
In the same empty dish/pan, crack your eggs and pour your cup of egg nog. Use a fork to stir them together until well combined.
Set your bread into the pan just like you did before, but now it’s taking a nice nog soak.
Using a fork, press each slice down so it absorbs the egg nog mixture. Let it sit for a minute, then flip the slices. Press them with fork again and let them sit while you prep the stove.
Rub your butter lightly over your skillet. Leave the butter on the skillet and turn the burner heat on medium low. Wait for the butter to melt and bubble slightly.
Using the fork, add your slices to the buttery skillet. (You may have to do batches depending on the size of your skillet).
Cook the first sides until golden and brown, then flip them over.
Once both sides are toasted, sprinkle each slice with the cinnamon sugar and the nutmeg!
I know this is french toast blasphemy, but you don’t even really need syrup! But you might want a little more nog to go with it.