Easy Eggnog French Toast Recipe - All Things Mamma (2024)

FAQs

Easy Eggnog French Toast Recipe - All Things Mamma? ›

Whatever you decide on, the ratio of liquid to egg will still be about ¼ cup liquid to one egg, and one egg per two slices of bread. So, if you want to make four slices of French toast, you would need four slices of bread, two eggs, and ½ cup milk. How's that for an easy recipe?

Whatever you decide on, the ratio of liquid to egg will still be about ¼ cup liquid to one egg, and one egg per two slices of bread. So, if you want to make four slices of French toast, you would need four slices of bread, two eggs, and ½ cup milk. How's that for an easy recipe?

English settlers brought the drink with them across the Atlantic to what is now the United States and Canada, where French speakers call the drink “lait de poule,” or chicken's milk.

Eggs and milk are the essential components of the custard base that gives French toast its tender richness—but get their ratio off and you'll wind up with undercooked slices that have an unpleasantly savory "scrambled eggs" flavor.

You can use any milk you have on hand. My preference though is half and half. It's just a little richer than regular milk and works beautifully to create that custard-like texture french toast batter with the eggs to bathe your bread in.

The best breads for French toast are brioche, sourdough, French bread, or challah. These varieties are dense and sturdy enough to handle total saturation in the wet, milky, egg custard without falling apart. However, in a pinch, any thick-sliced white bread will do.

Another interesting approach could be incorporating fresh herbs into the "batter" or perhaps even warm spices. You could also delve into something like chorizo which is browned, drained and then tossed with some maple syrup as a means of grounding the flavors and turning the French toast into something entirely new.

Advocaat + Eggnog = Advonog The British call it Advocaat, the Americans called it Eggnog, put together we get Advonog. Turns out whatever side of the pond you're from, both are wrong. It's a Dutch alcoholic beverage made from eggs, sugar and brandy and they call it Advocatenborrel.

"While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices. In the Middle Ages, posset was used as a cold and flu remedy.

Choose The Right Spirit

While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.

What is the ratio of eggs to milk for French toast? ›

Egg-to-Milk Ratio

The first question you're likely to ask when making French toast is, how many eggs and how much milk? I took a quick look at various recipes and found the typical range to be anywhere from two to four eggs per cup of milk.

Savory French toast soaked in a spicy egg mixture with turmeric, cumin, coriander, cilantro, diced chiles and onions, before it's hit with mozzarella and served with cilantro chutney. Prep time 15 minutes to 20 minutes. Cook time 15 minutes. Serves 4 to 6.

Fortunately, there's an easy way to prevent that sogginess and keep your bread just as crisp as it is when it comes out of the toaster. All you'll need to do is take two freshly toasted slices of bread, stand them up on an angle, and balance them against each other so that the two slices resemble the sides of a tent.

Keep it crispy

He recommends setting the oven temperature to 375 degrees Fahrenheit. On the second rack, Brown lines up his slices of bread dipped in the egg and milk mixture. He lets them sit for a minute before frying them, either in a pan or on an electric griddle.

Why does my French toast come out soggy in the middle? Because you're cooking it with the Heat on too high. Pancakes should be done on medium-high heat, about 375. French toast needs to be set much lower, like eggs, about 325.

As you cook the French toast, bits of that nutty brown-butter flavor slowly develop — much slower than they would if you cooked with just butter alone — so the the French toast has time to cook evenly without burning. A neutral oil, like canola, is the way to go since it won't disrupt the flavor of the butter.