Eggnog French Toast – Eggnog Creme Brulee French Toast
Otherwise known as the perfect Christmas morning breakfast! Hello French toast with eggnog! I rarely share a sweet recipe early on Monday morning, but it's December. It's 2020! All bets are raised. I share all I can to bring joy! And I would love to make this eggnog French toast every week until Christmas. It […]

Otherwise known as the perfect Christmas morning breakfast! Hello French toast with eggnog!

Eggnog creme brulee French toast with bourbon whipped cream

I rarely share a sweet recipe early on Monday morning, but it's December. It's 2020! All bets are raised. I share all I can to bring joy!

And I would love to make this eggnog French toast every week until Christmas. It is DIVINE.

Eggnog creme brulee French toast with bourbon whipped cream

This recipe combines so many of my favorite things!

First, French toast with crème brûlée. This recipe was first presented to my family over 11 years ago by my brother's wife, then girlfriend! She made this one on a Saturday night and we ate it on Sunday morning and it was to die for.

I mean, it basically solidified her place in the family. She always uses challah bread for the recipe, but I discovered that you can also use brioche. It's just as good!

Eggnog creme brulee French toast with bourbon whipped cream

Second, the eggnog! I'm an eggnog lover, but I think it's a nostalgic thing. Now, I don't think I could really sit down and drink a full glass of eggnog. Having a small drink, like a few sips, reminds me of when we first started decorating the tree when I was growing up. It brings me back right away!

I love the real flavor of eggnog - and we all know I love eggnog lattes. Cinnamon rolls with eggnog are a close second.

A full glass might be a bit too much, but any eggnog flavored treat is exactly where I want to be.

Eggnog creme brulee French toast with bourbon whipped cream

Then, the bourbon whipped cream. I mean, do I NEED some other reason?

Fresh and sweet whipped cream with a drop of bourbon for the best garnish. And it melts in hot French toast and it's amazing. This might be my favorite part - the melting bourbon whipped cream. Holy cow. This is delicious.

Eggnog creme brulee French toast with bourbon whipped cream

Finally, prepare breakfasts in advance. OH YES.

Especially when it comes to the holidays! I always want to have something wonderful for my family on Christmas morning, but I don't want to have to do the work to make it happen. You know? Mainly because we always have a LATE Christmas Eve with our family. It won't happen this year, but I still want to have a relaxing evening at home. The best part about this French toast is that you can make it the night before and put it in the fridge!

In the morning, take it out of the fridge, cook it and serve. You can even make the whipped cream the night before if you want and refrigerate it.

Seriously, it doesn't get any easier and more delicious than that!

Eggnog creme brulee French toast with bourbon whipped cream

This dish is out of this world because of the caramelized background - it's so indulgent and rich. At the same time, the bread is light and fluffy and fragrant with a hint of eggnog. Everything is so amazing and tastes fantastic. People are turning her over!

And there really is nothing better than making something so special the night before you wake up!

Eggnog creme brulee French toast with bourbon whipped cream

I love topping mine with a pinch of powdered sugar and bourbon whipped cream. Pomegranate arils also add a nice little touch of color and a tangy flavor. And if you want syrup, water it of course! I actually find it perfect without syrup, but I'm not a syrup fanatic either.

It is the perfection of serious breakfast.

Eggnog creme brulee French toast with bourbon whipped cream

French toast with eggnog

French toast crème brûlée with eggnog

This eggnog French toast is made into crème brûlée French toast and topped with bourbon whipped cream! Get ready for an easy morning!

  • 1/2 Chopped off Unsalted butter
  • 1 Chopped off packed brown sugar
  • 2 soup spoons light corn syrup
  • 1 brioche bread or challah bread, sliced ​​into 1-inch-thick pieces
  • 5 large eggs
  • 1 1/2 cups Eggnog
  • 1 teaspoon vanilla extract
  • 1 teaspoon Orange liqueur, like Grand Marnier®
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ½ Chopped off pomegranate arils, For garnish
  • powdered sugar for dusting
  • maple syrup for serving

bourbon whipped cream

  • 2 cups cold heavy whipping cream
  • 2 soup spoons Granulated sugar
  • 1 teaspoon Bourbon
  • Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and corn syrup, stirring until the sugar has dissolved. Pour the mixture into a 9 x 13-inch baking dish.

  • Arrange the bread in the baking dish in a single layer - it doesn't matter if it overlaps slightly. In a bowl, whisk together the eggs, eggnog, vanilla extract, orange liqueur, cinnamon and salt. Pour the mixture over the bread making sure it is well covered. Use a spoon if necessary to drizzle the mixture on the bread. Cover the dish and refrigerate for at least 6 hours or overnight.

  • Remove the dish from the refrigerator about 30 minutes before cooking it. Preheat the oven to 350 degrees F.

  • Bake French toast, uncovered, for 35 to 40 minutes, until puffed and lightly browned on top. Sprinkle with powdered sugar. Serve with bourbon whipped cream, pomegranate arils and garnish syrup.

  • Note: I did this without refrigerating it in desperate brunch times. It still works and tastes great. Not as wonderful as when you let it soak overnight, but still very good!

bourbon whipped cream

  • Beat cold heavy cream in the bowl of an electric mixer until it begins to thicken. Add bourbon and sugar and beat until soft peaks form. If you want to make it the day before, beat until stiff peaks form, then store in the refrigerator, covered in a bowl.

French toast with eggnog crème brûlée

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If you’re a regular cook, you’ll know the “eureka” feeling when you discover a way to cut an everyday kitchen task in half. As our cookery team has spent so many hours writing and triple-testing recipes, they’ve picked up a fair few tricks and tips along the way, so we asked them to impart their wisdom…

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