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Eggnog French Toast with Bourbon Maple Syrup

Made with sugar and spice and everything nice, this eggnog french toast is made extra special for the holidays with a boozy bourbon maple syrup.
Prep Time 5 minutes
Cook Time 10 minutes
For the casseroles 15 minutes
Course Breakfast

Ingredients
  

  • 6 slices sourdough bread or your favourite pick
  • 2 eggs
  • 1/3 cup eggnog
  • 1 tsp brown sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • butter for the pan or ramekins

BOURBON MAPLE SYRUP

  • 4 oz pure maple syrup
  • 2 oz bourbon

Instructions
 

CAST IRON VERSION

  • Heat a cast iron skillet.
  • Beat the eggs with the eggnog in a shallow baking dish.
  • Add the sugar and the spices, and mix until combined.
  • Coat the skillet in butter. It should sizzle!
  • Dip the bread on both sides, making sure it's saturated in the egg mixture.
  • Add the dipped bread to the pan and let it fry for a couple of minutes before flipping.

MINI CASSEROLE VERSION

  • Preheat the oven to 375ºF/190ºC.
  • Grease 4 ramekins with butter.
  • Beat the eggs with the eggnog in a shallow baking dish.
  • Add the sugar and the spices, and mix until combined.
  • Cut up the bread in bite-sized pieces and mix it around the the baking dish, making sure everything is well coated.*
  • Fill the ramekins, dividing evenly between them.
  • Place the ramekins on a baking sheet and bake for 15 minutes.

BOURBON MAPLE SYRUP

  • Stir the maple syrup and bourbon together.

Notes

*If you want to prep this in advance, the bread can soak overnight in the egg mixture. 
Keyword Bourbon, Eggnog, French Toast, Maple