Eggnog French Toast

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  • Ingredients
    6 EGGS
    1-1/2 cups eggnog
    12 slices day-old thick-cut bread (about 1-1/2 inches thick)

    Yields: 6 servings

  • Nutritional Information

    Per Serving (1/6 of recipe)

    Excellent Source: Protein and Choline

    Good Source: Vitamin D, Folate, Calcium and Iron

    Calories: 260

    Total Fat: 9 g
    Saturated fat: 4 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 3 g

    Cholesterol: 223 mg
    Sodium: 446 mg
    Carbohydrates: 31 g
    Dietary Fiber: 1 g
    Protein: 13 g
    Vitamin A: 400.8 IU
    Vitamin D: 72.1 IU
    Folate: 79.6 mcg
    Calcium: 186.1 mg
    Iron: 2.9 mg
    Choline: 166 mg


  1. HEAT oven to 350°F. BEAT eggs and eggnog in medium bowl until blended. POUR 1/2 of the egg mixture into 13 x 9 x 2-inch baking pan. PLACE 6 bread slices in pan; turn slices over and let stand until egg mixture is absorbed. PLACE bread in single layer on well-greased baking sheet.

  2. REPEAT with remaining egg mixture and bread, using a second baking sheet.

  3. BAKE in 350°F oven, turning once, until browned on both sides and no visible liquid egg remains, about 30 minutes.

Insider Info

Leftover party eggnog? If you happen to have homemade eggnog (Classic Cooked Eggnog) left from a party the night before, this is a good way to use it. If not, store-bought eggnog will work perfectly well.

Top with fresh fruit, drizzle with syrup or simply dust with powdered sugar.