French Toast Cups with Eggnog Syrup

Share this post

This French Toast with Eggnog Syrup might just be the best thing that I have made in a long time. And that is saying a lot, because in my humble opinion, I make a lot of tasty stuff.

french toast cups with eggnog syrup recipe

This French Toast with Eggnog Syrup might just be the best thing that I have made in a long time. And that is saying a lot, because in my humble opinion, I make a lot of tasty stuff. I remember last holiday season my friend Kristen of Dine and Dish raving about her eggnog syrup recipe. She loved it, and was pouring hers over pancakes. Sounds delicious, doesn’t it? I put that little tidbit in the back of my brain and thought about it all year long. I knew that I needed to visit this syrup recipe when eggnog appeared in the stores again or if I happened to be fortunate enough to have some eggnog leftover. Well, my dear friend Kristen was right. This syrup is amazing. I would pretty much eat anything that this yellow deliciousness was poured over.

I really love French toast, but I don’t like making it the traditional way because I have to stand over the stove and watch everyone else eat. By the time I sit down, everyone is done and wants to get on with their day. For this reason, I am a big fan of a French toast casserole. I love that it can be made the night before and just baked off when you are ready for breakfast. I like a make ahead breakfast casserole. Everyone eats at the same time. I thought that individual servings would be cute so I used some heavy paper liners and baked them directly on a baking sheet. They spread a little bit, but I like how they turned out, just make sure to really spray the paper with cooking spray so they come out easily. This year I will be adding them to my Christmas morning breakfast menu. Usually I just make cinnamon rolls, but I don’t think that it would be fair for anyone to not include it, it is that festive and that good.

Today I am sharing how I enjoy the holidays instead of just survive the holidays over at breehester.com. Come over and say hi!

french toast cups with eggnog syrup recipe

Ingredients

French Toast Cups:

  • 4 cups half-and-half
  • 2 cup brown sugar
  • 1 Tablespoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla
  • Pinch of salt
  • 6 eggs
  • 1 cup chopped pecans
  • 1/2 cup melted butter cooled
  • 12 sliced stale bread cut into small cubes

Eggnog Syrup:

  • 1/2 cup butter
  • 3/4 cup eggnog
  • 1 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla
  • 1 Tablespoon rum optional
  • 1 teaspoon baking soda
French Toast Cups with Eggnog Syrup

How to Make French Toast Cups with Eggnog Syrup

Step 1: Whisk together half-and-half, brown sugar, cinnamon, nutmeg, vanilla, salt, and eggs in a large bowl.

french toast cups recipe

Step 2: Add melted butter and vanilla.

french toast cups recipe

Step 3: I had a few loaves of bread that I needed to use before they went stale. I used white, whole wheat, and cinnamon swirl. You can use whatever kind of bread you have around.

french toast cups recipe

Step 4: Add the custard to the bread. Add pecans. Let stand for 10 minutes.

french toast recipe

Step 5: Fill muffin tins with paper liners (make sure you spray the inside with cooking spray) 2/3 of the way full. I used panettone wrappers that I had leftover from last year.

french toast muffin cups recipe

Step 6: Bake in a preheated 350 degree oven for about 25 minutes. Let cool for a few minutes, then sprinkle with powdered sugar.

french toast casserole recipe

Step 7: To make the eggnog syrup, add the butter, eggnog, sugar, cinnamon, and nutmeg to a saucepan. Bring to a boil.

eggnog syrup recipe

Step 8: Remove from heat and add vanilla, rum, and baking soda.

eggnog syrup recipe

Step 9: Pour over french toast cups.

French Toast Cups with Eggnog Syrup

bakedbree
5 from 3 votes

Ingredients
  

French Toast Cups:

  • 4 cups half-and-half
  • 2 cup brown sugar
  • 1 Tablespoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla
  • Pinch of salt
  • 6 eggs
  • 1 cup chopped pecans
  • 1/2 cup melted butter cooled
  • 12 sliced stale bread cut into small cubes

Eggnog Syrup:

  • 1/2 cup butter
  • 3/4 cup eggnog
  • 1 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla
  • 1 Tablespoon rum optional
  • 1 teaspoon baking soda

Instructions
 

  • Whisk together half-and-half, brown sugar, cinnamon, nutmeg, vanilla, salt, and eggs in a large bowl.
  • Add melted butter and vanilla.
  • I had a few loaves of bread that I needed to use before they went stale. I used white, whole wheat, and cinnamon swirl. You can use whatever kind of bread you have around.
  • Add the custard to the bread. Add pecans. Let stand for 10 minutes.
  • Fill muffin tins with paper liners (make sure you spray the inside with cooking spray) 2/3 of the way full. I used panettone wrappers that I had leftover from last year.
  • Bake in a preheated 350 degree oven for about 25 minutes. Let cool for a few minutes, then sprinkle with powdered sugar.
  • To make the eggnog syrup, add the butter, eggnog, sugar, cinnamon, and nutmeg to a saucepan. Bring to a boil.
  • Remove from heat and add vanilla, rum, and baking soda.
Tried this recipe?Let us know how it was!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating