Sweet, lightly spiced breakfast perfection is what I like to call this eggnog french toast! The perfect holiday season breakfast! 
Is it too early for eggnog recipes? I hope not because you guys are going to loveee this spiced eggnog French toast! During the holidays (aka the second Halloween is over), I am addicted to eggnog and try to use it in as many recipes as possible because I love it so, so much. A glass of eggnog with a sprinkle of nutmeg is pretty much the best treat ever, in my opinion.
De'Longhi was nice enough to send me their Livenza All-Day Grill to test out and try some recipes on, so I decided to just use the flat griddle plates to test out some French toast since that was what we were having for breakfast anyways! This thing cooks so perfectly! Everything came out nice and even and it was so easy to use. You can use it in sooo many ways. The grill also comes with grill plates for indoor grilling (hello burgers and steaks!) and waffle irons to make the most perfect waffles. One of the features that I really love is that the top and bottom can be set to two different temperatures.
Aside from the amazing-ness of that grill that you need in your life ASAP, you guys have got to make this French toast this holiday season! It’s lightly sweet from the glorious eggnog and spiced from the addition of nutmeg and cinnamon. It’s pretty hard to stop eating it once you start!
Eggnog French Toast
Ingredients
- 1 cup eggnog
- ½ cup milk
- 1 teaspoon vanilla extract
- 4 eggs
- ½ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 15-18 slices of bread depending on size
Instructions
- Preheat griddle to 400 degrees F OR medium-low heat on a stove.
- In a large bowl, whisk all ingredients together. Dip both sides of bread into the mixture and place on griddle. Allow to cook for 2-3 minutes, then flip and do the same on the other side or until the bread is cooked through. Continue until all of the eggnog mixture is used. Serve warm with syrup, whipped cream, fresh berries, etc.
Tried this recipe?Let us know how it was!
This is a sponsored conversation written by me on behalf of De'Longhi. The opinions and text are all mine.
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