Eggnog Stuffed French Toast

One of the funniest Tweets I’ve seen in awhile came this week from MayChow. “Egg Nog (for me) is like that guy that you’re just not into.  You see each other every Xmas & at parties, you give it a try, but nada.”  I couldn’t agree more.  I get that eggnog is festive, but quite frankly it’s just kinda gross.

Feeling the need to include it in this holiday recipe line-up, and already having given you my Beer Nog recipe last year, coming across this Eggnog French Toast seemed the ideal compromise.

Perfect for a holiday breakfast, this French toast is sweet and decadent.  Whenever I use Challah I’m reminded of how much I love it – note to self, must find more recipes for its use!

I highly recommend making the filling the night before, otherwise you’ll be waiting around for it to set up with angry, hungry bellies eyeballing you.

I prefer shortening to butter when making French Toast, as the butter will tend to burn the bread, but it’s your call.  Make sure that frying pan is good and hot before putting these puppies down, it’ll make frying much easier.

When pouring the filling in, start with about a tablespoon, allow it to soak in, then pour an additional tablespoon, or keep filling till your hearts content.

Eggnog Stuffed French Toast


For the eggnog filling:

1 envelope unflavored gelatin

3 tablespoons water

1/2 cup whipping cream

1 cup eggnog

1/2 cup Bourbon, preferably Knob Creek or Maker’s Mark

1/2 cup granulated sugar

Pinch salt

1/2 teaspoon grated nutmeg

For the French toast:

4 large eggs

1/2 cup milk

1 teaspoon vanilla extract

Pinch salt

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1 loaf Challah bread, day-old


Pure Vermont Maple Syrup


To make eggnog filling:

In a small bowl combine gelatin and water, let stand for 5 minutes.

In a medium saucepan combine cream, eggnog, Bourbon, sugar, and salt. Set over medium heat and stir occasionally until hot. Remove from heat. Stir in gelatin mixture. Cool slightly, about 10 minutes, stirring occasionally to prevent gelatin from sinking to the bottom. Remove to an airtight container and chill in fridge until set, or up to 3 days.

To make French toast:

In a large shallow bowl or dish whisk together eggs, milk, vanilla, salt, cinnamon, and allspice. Cut bread into 3-inch wide slices. With a paring knife, cut halfway into each slice to create a pocket for the filling. Fill each pocket with eggnog filling. Soak stuffed bread slices in egg mixture.

While bread is soaking, heat a large skillet or griddle on medium heat. Melt butter in pan and brown bread slices, working in batches if necessary. Brown 3-4 minutes per side, or until golden.

Adapted slightly from Handle The Heat, a fantastic food lovin’ blog!

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