Eggnog French Toast

Eggnog French Toast

Serves 6


6 eggs
1 ½ cups eggnog
½ tsp. Kowalski's Ground Nutmeg
½ tsp. kosher salt
1 loaf challah bread, sliced ¾" thick
- Kowalski's Unsalted Butter, as needed
- canola oil, as needed
- toppings, to taste: confectioners' sugar and warm Kowalski's Maple Syrup
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  1. In a 9x13" glass baking dish, whisk together eggs, eggnog, nutmeg and salt.
  2. Working in batches, soak bread in egg mixture for 1 ½ min., turning once.
  3. Melt 1 tbsp. butter in 1 tbsp. oil on a nonstick griddle over medium heat. Use a wadded paper towel to evenly coat griddle with melted butter mixture. Add soaked bread in batches to hot griddle, several slices at a time; cook until dark golden-brown (2-3 min. per side), flipping once. Add more butter and oil between batches, as needed.
  4. Serve sprinkled with sugar and drizzled with syrup.


Find It!

  • Find eggnog seasonally in the Dairy Department.
  • Find challah bread on the Artisan Bread Table.