If you are like me, you probably have some leftover eggnog sitting in your fridge. Every year around the holidays, I pick up a half gallon at the store. My husband and I will have a glass and the kids will try it. We’ll offer it to guests but it never gets finished. Instead of dumping it, turn it into subtly flavored and delicious French Toast.

We were visiting my sister, Anne, and her family for the holidays and I saw her pouring some eggnog into her French Toast mix. Brilliant! When I got home, I made my own version with a little rum and freshly grated nutmeg mixed in– just like the classic holiday cocktail.

French Toast doesn’t need a lot of explanation. I used wheat bread because that is what I had in my kitchen. This would be fantastic with any sweet bread like challah, brioche or even leftover pannetone (as if there would be leftovers!). With the recipe below, I made 9 slices of French Toast. If you use one of the sweet breads I mentioned, I think you’ll get 6 or 7 slices. Enjoy your breakfast, or be like the French and have your Eggnog French Toast for dessert.

Eggnog French Toast

Makes 9 slices

Powdered sugar is the prefect adornment for this French Toast.

4 eggs
1 cup eggnog
2 Tbsp rum
1/2 tsp. freshly grated nutmeg
1/4 tsp. kosher salt
6-9 slices of bread
powdered sugar for topping

1. Preheat pan or griddle on medium-low heat. Crack eggs into large shallow dish or bowl. Add eggnog, rum. nutmeg and salt. Whisk to combine.

2. Soak bread slices one at a time in mixture. Butter pan or griddle. Place soaked bread in pan and cook until golden brown. Flip and cook until golden brown.

3. Serve immediately dusted with powdered sugar or keep warm in oven set to 200F. Continue soaking and cooking bread until all mixture is used.