Eggnog French Toast with Cinnamon Whipped Cream

One of our favorite drinks to enjoy during the holiday season is eggnog, and when it starts popping up in the grocery stores, the kids get super excited. So I thought I’d give the kiddos a treat for breakfast today, and I made some Eggnog French Toast with Cinnamon Whipped Cream. If you’re looking for a special breakfast for the holidays, this is it!

We typically have a big breakfast on either Saturday or Sunday, since there’s absolutely no time for this during the week. Lately, even the weekends have been rushed, so this was kind of like a nice surprise for the kiddos, especially when they found out that eggnog was involved!

Whenever I make French toast, I like to use crusty French bread, which if you think about it, makes perfect sense, I guess. But really, this is just a personal preference, so use whatever type of bread you like best.

I usually cut the bread and leave it out for a few minutes so that it gets a little dry before I dunk it into the egg mixture. I have this thing about soggy French toast — I just can’t can’t stand it — so, this way, it helps the the bread stay nice and crispy.

I also use an entire loaf of bread, so this recipe makes a lot, and then I just keep the toast warm in the oven until I’m done with the whole batch. But if you don’t need that much, just reduce the amounts.

french-toast-dipped-in-eggnog-with-cinnamon-whipped-cream

Ingredients for Eggnog French Toast with Cinnamon Whipped Cream

1 loaf of crusty French bread cut into thick slices
4 eggs
2 1/2 cups eggnog
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup heavy cream
1 teaspoon eggnog
1 1/2 teaspoons cinnamon

Directions

Cut the bread, and set aside.

In a shallow bowl or square baking dish, whisk the eggs, eggnog, cinnamon and vanilla extract together.

Heat a griddle or skillet over medium-high heat, and melt a pat of butter on the skillet.

Dip the bread slices into the egg mixture, making sure the slices are well coated, and place on the hot skillet.

Cook until brown on both sides, then remove, keep slices warm, and cook remaining slices.

For the whipped cream, beat the heavy cream, 1 teaspoon of eggnog and 1 teaspoon cinnamon with a mixer until soft peaks form.

Top the French toast with the whipped cream, serve and enjoy!

eggnog-french-toast-for-holiday-breakfast

I topped the toast with butter, maple syrup and the whipped cream, plus a little sprinkle of extra cinnamon. Yes, we really indulged here, but I made soup for dinner, so we’re good. Plus, the holidays only come around once a year, right?!