Today’s eggnog French toast happiness is sponsored by King’s Hawaiian, makers of the yummy bread that got fried up into beautifully golden brown THIS.
Raise your hand if you love eggnog! *ooh! me me me me meeee*
When I think of eggnog, I think of dark-by-4pm nights and my dad doing his nightly December ritual: sitting by the fire after dinner, flipping through piles and piles of Christmas cards, sipping eggnog out of a old-fashioned tin Trout Lake Camp mug and snacking on a few Christmas cookies. And me and my sister sitting on the floor strategically close to Dad, nabbing any leftover cookie crumbs or single sprinkles that might just happen to crumble our way because that’s how we do, me and my sister. Doesn’t it just feel like Little House on the Prairie in a less classy, more scroungy, 1980’s kind of way?
Ah, yes. The magic of Christmas.
How good is this stuff? Like wows. Sweet King’s Hawaiian bread gets dunked in the most simple, creamy, smells-like-heaven eggnog French toast batter and fried up to golden brown perfection and topped with a homemade honey raspberry sauce. Oh good gravy, that stuff is yummy.
As much as I love the French toast, this weekend I am doing something besides eating French toast I KNOW IT I KNOW IT I KNOW. It’s a big deal. Me and Bjork and Mom and Dad are going to a Christmas concert for my all-time favorite Christmaser singer and the musical idol of my childhood: Amy Grant.
AMY! Aaaay-meeeeee! Amy, it’s me, Amy!
Between mirror lip-synching and sisterly dance parties, Amy basically wrote the soundtrack to my tween years so there’s a lot of love there beyond just the charm of her Christmas albums. Her concert was, I think, the first concert I ever went to with my fellow Amy-loving friend, and we basically sat in the back somewhere and geeked out with overwhelming bangs-and-braces fangirl love. I was probably wearing denim bib overalls. I mean, WHAT ELSE. Seriously.
Tomorrow: this for breakfast, pizza downtown for dinner, and Amy’s “I’ll Be Home for Christmas” for dessert.
Bjork has a thing for French toast and he also has a thing for eggnog — a thing called Buying It and Never Actually Drinking It. So this is a perfect way for me to 1) use up the eggnog like the always resourceful and clever homemaker that I am, and 2) make Bjork happy on a Christmasy December morning.
It has obviously nothinggg to do with me loving that heaping pile of warm, soft golden brown French toast with the raspberries drizzling down the side and a nice creamy shmear of whipped cream. NOTHING AT ALL to do with that. Never.
May your days be merry and bright, and may all your breakfasts be Eggnog French Toast with Raspberry Sauce.
That totally works. I bet Amy loves that.
- 10 slices King's Hawaiian Bread
- 4 eggs
- 2 cups eggnog
- 2 tablespoons flour
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon (optional)
- 1½ cups frozen raspberries
- ¼ cup water
- 2 tablespoons honey
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
- Set the bread slices out on a plate overnight to dry out. If you don't have time or you're making this on short notice, that's okay - this isn't essential, but it helps the texture.
- For the raspberry sauce, heat the raspberries, water, and honey in a small saucepan over low heat. When the mixture resembles a thin sauce and is slightly bubbling around the edges, add the dissolved cornstarch and water and stir to combine. Continue to heat for a few minutes so that the cornstarch thickens the sauce just slightly. Remove from heat and let stand while you prep the French Toast. If you want a thicker sauce, add more cornstarch.
- Whisk the eggs, eggnog, flour, vanilla, and cinnamon together until mostly smooth. Preheat a griddle over medium high heat (about 400 degrees). I always use my Griddler for French toast - it has the temperature dials right on the side and it makes it super easy to get that even golden brown color. Highly recommend!
- When the griddle is hot, place a small pat of butter on it to melt. Dip each slice of bread in the egg mixture and flip back and forth several times to fully saturate. Place the dipped bread on the hot, buttered skillet and fry for 5-8 minutes, flip once, and fry for another 5 minutes or until both sides are evenly golden brown.
- Plate the individual slices of French toast and top with the raspberry sauce, whipped cream, maple syrup, powdered sugar, or any other fun + yummy thing that you like.
Nutrition information is for two pieces of French toast and a scoop of raspberry sauce.Thank you to King’s Hawaiian for sponsoring this eggnog French toast party!
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