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 is DIVINE.
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!
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!
A full glass might be a bit too much, but any eggnog flavored treat is exactly where I want to be.
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.
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!
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!
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.
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.
Dream of vacation!
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…
You probably already know that adding a dash of vinegar to egg poaching water helps coagulate the white. But did you know that adding a dash of vinegar to the water when boiling eggs helps the shell peel off more easily ? Say goodbye to piles of tiny egg shell shards. Test this tip out with one of our egg recipes.
A pizza blade can be wheeled through a sheet of pastry or bread dough with ease, saving you the expense of buying shaped cutters, or having to fiddle around, twizzling the point of a knife into strange angles.
‘Hard’ herbs like rosemary and thyme can be frozen whole. When you come to use them, they’ll naturally crumble into pieces, bypassing the mezzaluna completely. Try this recipe for lemon, pancetta
If your brown sugar has clumped into pieces, place a piece of soft white bread in the packet and the sugar will break back down into sandy granules in a few hours. tera stop it happening again, make sure the storage space is nice and dry.
Save yourself the disappointment of an un-squeezy lemon by microwaving it whole for around 20-30 seconds on high. It’s just enough time to release the juices, but be careful not to go overboard and dry the flesh out. Try one of our zesty lemon recipes.
If you have plain flour in the cupboard, you always have bread on hand. Just take one mug of plain flour combined with 1-2 teaspoons of olive oil per person, then slowly add cold water until it’s a soft, smooth dough which leaves the bowl clean. Divide the dough into balls, roll out to a 2mm thickness then dry fry in a non-stick pan. They’ll only take a few moments and are ready when both sides have golden brown patches all over.
While the hard rind of cheese such parmesan, pecorino and Grana Padano is difficult to grate, it’s a shame to waste such an expensive byproduct. But there’s no need to. Add the rind whole when you’re sweating onions in the first stage of making a risotto or sauce. It will impart lots of its flavour but save you taking to it with a chainsaw. Don’t forget to remove it before serving though…Try using cheese rind in a risotto recipe.
Make your own dried breadcrumbs by grating stale bread on the coarse side of a grater, then spread the crumbs in a thin layer over a baking sheet. Bake for 30 minutes at 140C, giving them a good shake halfway through. The golden, crispy crumbs will last in a sealed conteneur for up to two weeks. Try our wild garlic chicken Kiev recipe made with panko breadcrumbs.
If you need your meat injected with a bermuda, sharp burst of flavour, choose marinade ingredients wisely. Red wine quickly penetrates meat, giving it a deep colour, while citrus zest and juice tenderises it rapidly.
Not enough space for your party loot ? Save space for food by putting drinks into big tubs, buckets and bowls filled with salted ice water – the salt will cause the temperature to drop, giving you icy cold drinks in seconds. Browse our petit cocktail recipes for drinks inspiration.
Spruce up a shop-bought block of shortcrust by popping it into a food processor with a flavouring like herbs, vanilla, cheese, cocoa powder, honey or spice. All great additons to give your pastry an edge.
Bypass pencil outlines and fiddly scissors when lining a springform cake tin ( that’s one with a clippable ring and removeable base ). Lay the parchment onto the flat base of the tin, then press down and clamp the ring into place on top of it, leaving the edges around the outside to easily tear off. Try the clamping technique with this showstopping courgette, lemon
We love a stripy rainbow cake, but it’s perhaps one for an experienced baker to take on. If you want your sponge to sing with Technicolor joy but need an easier route to success, pick up a tub of multi-coloured hundreds and thousands. Mix some through your sponge batter ( not too many ) and when you cut a slice of your finished cake, you’ll have beautiful polka dots.
to peel a kiwi, just chop off the top and bottom, then push a dessertspoon in between the fruit and the skin. Turn the kiwi until all the skin falls off the back of the spoon.
When you cut the avocado in half, twist into two pieces, then use a spoon to scoop out the flesh from the side without the stone for immediate use. Return the empty skin to the other half, which still contains the stone, using the skin to cover it over. Keeping the stone in and covering with the skin helps retain colour and freshness until the following day.
Make this comforting ham hock colcannon, topped with a fried egg. ' /> Make this comforting ham hock colcannon, topped with a fried egg. ' /> Achieve the perfect set white and runny yolk with a few splashes of water. Fry the eggs in a non-stick pan and when the whites are almost cooked, put a few drops of water into the pan, quickly cover it with a lid and turn the heat down low, or off completely, and leave for a minute or two to finish cooking. The effect will be a perfect semi-poach. >Make this comforting ham hock colcannon, topped with a fried egg.
As soon as you buy herb plants from the supermarket or greengrocer, remove the plastic wrapping and trim the top leaves quickly to use in your cooking. By trimming off the top leaves first you’ll help the plant shoot out from lower down the stem making it stronger. Water every other day or according to the indications on the pack.
Nutty brown rice can take a long time to cook until tender, so speed up the process by soaking it in water overnight, as you would hard pulses like lentils. It’ll cook far quicker as a result. Try a recipe with brown rice.
Making a roux from flour and butter isn’t too difficult a process, but if time is of the essence, it might be easier to reach into the fridge. A tub of cream cheese watered down until the same consistency as béchamel makes a super simple option. If you want to boost the flavour, add a grating of nutmeg. Alternatively, use crème fraîche and grated cheese.
Garlic cloves are one of the trickiest items to prepare, and if you find it frustrating, invest in a sturdy garlic press, and voilà – the whole clove can be passed through it with the skin inchangé. It may take a bit of pushing, but once through, the flesh is passed through the holes while the skin is left in the press to be easily removed. Watch this film for tips on how to crush garlic.
Don’t just stick with salt and pepper, experiment with other storecupboard seasonings. Try sprinkling a crushed chicken stock cube over a whole chicken before roasting, or add a splash of soy sauce or wine to boost the flavour of your gravy.
Plastic bags of washed and ready-to-eat salad leaves are really convenient but don’t seem to last very long at all, even in the fridge. If you find yourself with leftover leaves, that are starting to lose their crispness, ensure they don’t go to waste. Instead, pop them in a pan with a little olive oil or butter, garlic and seasoning and wilt down as you would for spinach. This works particularly well with leaves like watercress and rocket. Learn how to build the perfect salad with our handy infographic.
Stir a few extra ingredients through your favourite shop-bought hummus and everyone will think you’ve made it yourself. Add a dash of lemon juice, chopped fresh coriander, some ground cumin, smoked paprika or a smidge of harissa paste to give it a kick. Alternatively add a few whole chickpeas and a drizzle of olive oil to make it look homemade.