Eggnog French Toast with Bourbon Maple Syrup (in a cast-iron skillet)

This eggnog French toast recipe is drizzled with boozy bourbon maple syrup. When the Christmas holidays roll around, breakfast calls for an extra sparkle and this one will put you in a right jolly mood!

The word for french toast in French is “pain perdu” which, translated, means lost bread.

This classic breakfast used to be a means to use up stale bread.

Waste not, want not and such. It’s one of my frugal kitchen rules, not letting stale bread go to waste.

Nevertheless, a truly exceptional french toast recipe begins with the bread.

Unless you have bread that’s past its prime, I recommend a loaf that’s either homemade or from your local bakery.

My favourite picks are a fruit and nut bread, cinnamon raisin, brioche, or a good loaf of sourdough.

RELATED: Start a New Holiday Tradition with Breakfast Raclette

EGGNOG FRENCH TOAST RECIPE VIDEO

Here’s the video tutorial walking you through A to Z. If you like what you see, make sure to subscribe to my YouTube channel!

This post may contain affiliate links, meaning that if you choose to purchase something after clicking on one of the links in this post, I may earn a small commission at no additional cost to you.

RELATED: Maple Bourbon Pumpkin Pie Recipe

EGGNOG FOR FRENCH TOAST

Chances are you might already have a couple of cartons of eggnog in the fridge.

I’ve been a hearty eggnog enthusiast for years and always looked forward to that sweet, distinct taste that only commercial eggnog seems to have.

If you’re a firm believer in store bought eggnog, you can skip over what I’m about to say, because these days it’s homemade or nothing.

I’ve always been one to look at food labels, but I never really understood all of the ingredients, which is what seals the deal.

If I saw disodium phosphate on a label, I would shrug and put the carton in the buggy. Carrageenan? No problem, it’s made from seaweed, so it can’t be that bad, right? Besides, if the government powers that be find no problem with these additives, who am I to question their judgement?

The bottom line is, I came to understand what those mystery ingredients are and what else they’re used in, which ruined commercial eggnog for me. Thus, I make my own eggnog from scratch.

BOURBON MAPLE SYRUP

This syrup is the festive cherry on top of the eggnog french toast and it couldn’t be simpler to make.

It’s a matter of mixing one part bourbon to two parts maple syrup.

If this 1:2 ratio seems like a lot, you can halve the quantity, or add bourbon to taste.

I personally like the intensity, especially considering that I only make this syrup for long weekends or a holiday.

It’s a special treat, and one that should be enjoyed responsibly, because it’s a strong concoction.

MAKING EGGNOG FRENCH TOAST

I don’t know why I waited so long to tell you this, but I have a surprise for you. I’m going to show you two ways to make eggnog french toast!

One method involves frying up the pain perdu in a cast iron skillet (if you’re new to cast-iron, you can read more about the virtues of cooking with cast iron).

The second method is my take on a french toast casserole, but in mini format.

FRENCH TOAST IN A CAST IRON SKILLET

You’ve made french toast before, right? If you have, then you know that there’s not much to it.

You mix the ingredients and then you dip your bread. Easy peasy.

If you don’t have a cast iron skillet, you can fry up your french toast in your favourite pan, but this is a good occasion to dig up your skillet if you have one.

Before mixing up the egg mixture, start heating up the skillet over medium heat. By the time you’re ready for the bread, the pan should be hot and ready for butter.

Once your eggy bread is in the skillet, be patient. If you flip it before it’s formed a crust, it will stick.

THE MINI CASSEROLES

Unlike two pieces of french toast, the mini casseroles aren’t quite as filling, I find.

Prepared in ramekins, these make fun breakfast sides.

Serve them with scrambled eggs, fresh fruit, and a couple of rashers of good bacon for a breakfast that will get everyone at the table ready to seize the day.

If you’re extra keen, you can soak the bread overnight in the egg mixture and fill and bake the buttered ramekins the next morning.

BREAKFAST IS SERVED

The one thing I love about french toast is how quick and easy it is to make.

It won’t be long until breakfast is on the table, so what are you waiting for? And what will it be? The classic pan fried version or the mini casseroles?

I hope you’ll let me know in the comments below. I do so love hearing from you; your comments make my day!

SHOP THIS POST

Cast iron skillet

Ramekins

EGGNOG FRENCH TOAST INGREDIENTS

6 slices sourdough bread (or your favourite pick)

2 eggs

1/3 cup eggnog

1 tsp brown sugar

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

butter for the pan or ramekins

BOURBON MAPLE SYRUP

4oz pure maple syrup

2oz bourbon

EGGNOG FRENCH TOAST INSTRUCTIONS

CAST IRON VERSION

1. Heat a cast iron skillet
2. Beat the eggs with the eggnog in a shallow baking dish.
3. Add the sugar and the spices, and mix until combined.
4. Coat the skillet in butter. It should sizzle!
5. Dip the bread on both sides, making sure it's saturated in the egg mixture.
6. Add the dipped bread to the pan and let it fry for a couple of minutes before flipping.

MINI CASSEROLE VERSION

1. Preheat the oven to 375ºF/190ºC.
2. Grease 4 ramekins with butter.
3. Beat the eggs with the eggnog in a shallow baking dish.
4. Add the sugar and the spices, and mix until combined.
5. Cut up the bread in bite-sized pieces and mix it around the the baking dish, making sure everything is well coated.
6. Fill the ramekins, dividing evenly between them.
7. Place the ramekins on a baking sheet and bake for 15 minutes.

BOURBON MAPLE SYRUP

1. Stir the maple syrup and bourbon together.

PRINTABLE EGGNOG FRENCH TOAST RECIPE CARD

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