This is a Christmas twist on a classic.
I am not a fan of French Toast, but this happens to be one of my favorite breakfast recipes. This is one of those recipes that you can adjust as needed.
Start out with some bread. I used white, but that tends to fall apart rather easily.
Pour some eggnog into a bowl.
Sprinkle in some cinnamon and nutmeg. It’s all about taste; there are no precise amounts here.
Melt a tablespoon of butter in a skillet over medium heat. It’s crucial that the skillet be clean because the eggnog makes the toast stickier than otherwise, so you will have to clean it between batches.
Dredge the bread in the eggnog mixture.
When the butter is melted, drop the bread into the skillet. I cut mine in half so that they’d fit.
As soon as the toast is browned on the other side, carefully flip it over. (One of the halves fell apart).
And when that side is as toasted as the first, remove it to a plate.
Now eat it whichever way you enjoy the most. This is how I like mine, with fresh fruit and powdered sugar.