Eggnog & Rum French Toast

Eggnog & Rum French Toast

Or, Booze for Breakfast!

Stopping at the local Portuguese bakery the other day to pick up a loaf of their wonderful Portuguese bread, I found that I had arrived too late and had to settle for their day-olds. That was no real loss, because the bread is still soft and delicious after a couple of days, but when the lady at the counter suggested that the day-olds are perfect for French Toast it got me thinking…

Earlier in the day I'd picked up some eggnog, and as I was driving home with my groceries thinking about the bakery lady's idea to use my loaf of Portuguese bread for French Toast, it occurred to me — why not use eggnog instead of milk to make French Toast? And as everyone knows that eggnog just isn't quite the real thing without a little tot of rum added, the idea of an eggnog & rum French Toast kept sounding better and better until I had to make it the next morning. I'm glad I did — the gentle hints of rum and winter spices made it about the best French Toast I'd ever tasted.

This would be a perfect dish for a Christmas morning breakfast, and if you don't like the idea of using rum so early in the day, you can substitute it with a couple of dashes of rum or vanilla extract. If you're more ambitious than I am, you can make your own traditional eggnog to use in this recipe and, of course, to serve later on but, for Canadian readers at least, President's Choice has a new and especially creamy eggnog without artificial flavors or colors that I very much recommend. I used Portuguese bread for my eggnog & rum French Toast, but of course thick slices of any kind of bread — French, Italian, or any other simple bakery bread — will do just as well.

Eggnog & Rum French ToastEggnog & Rum French Toast
Recipe by
Published on December 12, 2007

Eggnog and winter spices dress up this simple but rich and flavorful French toast — a great winter morning breakfast treat

Preparation: 5 minutes
Cooking time: 30 minutes

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  • 1 cup eggnog
  • 2 large eggs
  • 2 teaspoons dark rum
  • pinch of ground cinnamon
  • pinch of ground nutmeg
  • 6 thick slices of bread
  • Heat a large cast-iron frying pan on the stove over medium-low heat. Meanwhile, beat the eggnog together with the eggs, rum and spices. When the frying pan is hot, lightly grease the surface with butter.

  • Trawl each slice of bread slowly through the eggnog mixture to let it soak in slightly, then place on the frying pan. Fry for a few minutes on each side until golden brown.

  • Serve hot from the pan with fresh maple syrup and berries.

Makes 2 to 3 servings

Eggnog & Rum French Toast

1 comment:

Anonymous said...

I made these the other day, Lisa and they're absolutely delicious. Everyone had seconds and thirds. :)