This post is sponsored by Stonewall Kitchen, recipe and opinions are 100% my own.
I was never a big fan of eggnog, until my first holiday season working at Starbucks. My fellow Baristas and I were always concocting new drinks and my all time favorite is Eggnog Creme with Gingerbread Syrup. Over the last five years, it’s become a holiday staple and the season doesn’t officially start for me until I have one. Check out my poor man’s version of the Starbucks Gingerbread Eggnog Latte.
So this morning I woke up and thought, “I haven’t had my eggnog creme yet, but I’ve got a bottle of Stonewall Kitchen’s Gingerbread Syrup in the cabinet”. It was time to take these holiday flavors from a cup to a plate. Of course I’ll still have to swing by a Starbucks this week to get the real thing, but this was the perfect alternative to tie me over.
I decided to turn my favorite beverage into FRENCH TOAST! Perfect, right! It’s a simple concept, replace the milk in your egg wash with cream eggnog and the holidays are on full blast! This french toast tasted exactly like the drink and now I can really start planning for the holidays. This dish tasted like Christmas morning feels, the flavors are an amazing combination and the french toast’s aroma was crazy good. Ginger, nutmeg, and sugar… what’s not to love, right? It’s simple enough to make and would make a great addition to a Christmas brunch!
Eggnog French Toast with Gingerbread Syrup
Prep time
Cook time
Total time
Amp up your Christmas breakfast with this Eggnog French Toast drizzled in sweet Gingerbread Syrup!
Author: Rebecca
Recipe type: Breakfast
Serves: 9 Slices
Ingredients
- 1 loaf French Bread
- 2 Eggs
- ½ cup Eggnog
- 1 tsp Vanilla Extract
- 1 tbsp Rum or Rum Extract
- ½ tsp Nutmeg
- Butter
- Stonewall Kitchen Gingerbread Syrup
Instructions
- Cut french bread into 1 inch slices.
- Wisk together eggs, eggnog, vanilla extract, rum, and nutmeg.
- In a medium - large skillet, melt butter over medium heat.
- Dip each side of your slices in the egg mixture and put them in the pan.
- Cook each side until golden brown, about 2 minutes on each side. Add butter to pan as needed for cooking.
- Plate and top with butter and Stonewall Kitchen's Gingerbread Syrup.
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