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.
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!
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
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.
Step 2: Add melted butter and vanilla.
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.
Step 4: Add the custard to the bread. Add pecans. Let stand for 10 minutes.
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.
Step 6: Bake in a preheated 350 degree oven for about 25 minutes. Let cool for a few minutes, then sprinkle with powdered sugar.
Step 7: To make the eggnog syrup, add the butter, eggnog, sugar, cinnamon, and nutmeg to a saucepan. Bring to a boil.
Step 8: Remove from heat and add vanilla, rum, and baking soda.
Step 9: Pour over french toast cups.
French Toast Cups with Eggnog Syrup
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.