5 from 1 vote
Eggnog French Toast with Sugared Cranberries
Prep Time
20 mins
Cook Time
10 mins
Cranberry Drying Time
1 hr 30 mins
Total Time
30 mins
 

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.

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
  1. In a large shallow bowl, whisk together eggs, eggnog, cinnamon, and nutmeg.
  2. Heat large skillet or griddle over medium heat and melt about 1/2 Tbsp butter.
  3. Dredge each slice of bread into the eggnog mixture, making sure bread is fully coated.
  4. 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
  1. In a small saucepan over medium heat, combine 1/4 cup sugar and water.
  2. Stir to dissolve sugar and add cranberries to saucepan to coat in mixture.
  3. With a slotted spoon, remove cranberries to wire rack and let dry for about an hour.
  4. Roll cranberries in remaining 1/2 cup sugar until well coated. Let dry for another 30 minutes.
Eggnog Syrup
  1. In a small saucepan over medium heat, combine maple syrup and eggnog.
  2. Let simmer for about 2-3 minutes before removing to a heat-proof bowl or mason jar.
  3. Serve either hot or cold.