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5 from 1 vote

Eggnog French Toast with Sugared Cranberries

This breakfast is sure to get you in the holiday spirit... Easy-to-make Eggnog French Toast is topped with eggnog syrup and sugared cranberries. It's a holiday brunch best enjoyed with your loved ones in your pajamas.
Prep Time20 mins
Cook Time10 mins
Cranberry Drying Time1 hr 30 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Christmas Brunch, Eggnog Recipes, Holiday Brunch
Servings: 4 servings
Author: Sues

Ingredients

Eggnog French Toast

  • 8 slices challah bread or brioche
  • 2 large eggs
  • 1 1/2 cups eggnog
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • Unsalted butter for pan

Sugared Cranberries

  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 1 cup fresh cranberries

Eggnog Syrup

  • 1/2 cup maple syrup
  • 2 Tbsp eggnog

Instructions

Eggnog French Toast

  • In a large shallow bowl, whisk together eggs, eggnog, cinnamon, and nutmeg.
  • Heat large skillet or griddle over medium heat and melt about 1/2 Tbsp butter.
  • Dredge each slice of bread into the eggnog mixture, making sure bread is fully coated.
  • Place bread slices on pan and cook about 3 minutes on each side, until golden brown. Add more butter to pan as needed.

Sugared Cranberries

  • In a small saucepan over medium heat, combine 1/4 cup sugar and water.
  • Stir to dissolve sugar and add cranberries to saucepan to coat in mixture.
  • With a slotted spoon, remove cranberries to wire rack and let dry for about an hour.
  • Roll cranberries in remaining 1/2 cup sugar until well coated. Let dry for another 30 minutes.

Eggnog Syrup

  • In a small saucepan over medium heat, combine maple syrup and eggnog.
  • Let simmer for about 2-3 minutes before removing to a heat-proof bowl or mason jar.
  • Serve either hot or cold.