Eggnog French Toast Recipe (Gluten Free)
This gluten free Eggnog French Toast Recipe is perfect for Christmas morning! It's made in a skillet with vanilla, cinnamon, and nutmeg.
Servings: 12
Calories: 236kcal
Equipment
Ingredients
- 1 loaf gluten free bread such as brioche, challah, French bread, or sourdough, can use regular bread if not gluten free
- 5 large eggs
- 1 ½ cups eggnog make sure brand is gluten free
- 1 tsp. vanilla extract
- 2 tsp. cinnamon
- ¼ tsp. nutmeg freshly grated if possible
- pinch kosher salt
- 4 Tbsp. butter or ghee
- maple syrup optional
Instructions
- Cut a loaf of gluten free bread into thick slices (if needed).
- To make the custard, crack 5 large eggs into a mixing bowl. Use a whisk to stir until completely combined.
- Add 1 ½ cups of eggnog to the bowl.Add 1 tsp. of vanilla extract, 2 tsp. cinnamon, ¼ tsp. nutmeg, and a pinch of kosher salt to the mixture.
- Whisk all of the ingredients until totally combined.
- Place half of the sliced bread in a shallow dish (such as a cake pan) and pour half of the custard over it.Flip each piece of bread over a few times to make sure each is fully coated.Allow the bread to sit for a few minutes in the custard.
- Place a large skillet or griddle on the stove top and heat to medium. Allow the pan to become completely heated.Once heated, add 1 Tbsp. of butter or ghee or a combination of butter and olive oil and allow it to melt.
- Add as many pieces of the soaked bread as will fit in the pan (the bread should sizzle as it hits the skillet). Toast the bread until the first side is golden brown (this usually takes 4-6 minutes).
- Flip the bread over and toast for an additional couple of minutes on the second side (cooking times will vary).
- Once both sides are golden brown, remove from the skillet and set aside. Add another Tbsp. of butter and repeat with another batch of the soaked bread.Continue this process until all of the bread is toasted, making sure to add more butter each time.
- Repeat the process until all of the bread and custard is used up and the bread is toasted. Make sure to discard any extra custard mixture.This recipe makes enough custard to coat 12-16 slices of bread.
- To Serve: Serve with warmed maple syrup and a dusting of nutmeg (optional) or toppings of choice.
Notes
The nutritional information does not include maple syrup or any other toppings.
This recipe can be doubled to serve a larger group.
Be sure to discard any leftover egg custard mixture.
Cooking times may vary depending on the type of bread and the skillet used.
Nutrition
Serving: 2cups | Calories: 236kcal | Carbohydrates: 26g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 252mg | Potassium: 87mg | Fiber: 2g | Sugar: 6g | Vitamin A: 417IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 1mg