Wait! Don’t Toss That Leftover Eggnog.

It’s the perfect ingredient for making French toast.

December 26, 2019

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Eggnog is a bit divisive. There are the lovers and also the haters — and literally no one in the middle (have you ever met anyone who is on the fence about this eggy spiced beverage?).

My husband is a lover of the ‘nog. But in his family, he stands alone — so his mother, our holiday host, always buys him some. (Gotta love moms.) He'll usually get through a couple of glasses (about half the bottle) before we have to pack up and head off to spend time with my side of the family. That means somewhere, every year, a container of eggnog sits in a corner until, presumably, someone pours it down the drain. Such a waste.

This year, though, thanks to an on-demand class taught by Sebastien Rouxel on the new Food Network Kitchen app, I have a way to rescue that poor, neglected bottle of ‘nog over the holiday break: Eggnog French Toast.

Sebastien’s recipe is super easy and because the eggnog already contains spices (although the chef adds some additional nutmeg) it uses fewer ingredients than many French toast recipes (including my go-to recipe). Best of all, IMHO, it’s baked in a casserole dish, rather than being fried in a skillet. That makes it easier to feed a crowd — and relieves you of having to stand over the stove all morning (when you’d rather be sitting around the kitchen table, drinking coffee and razzing your brothers-in-law. Wait, that’s just me?!).

Oh, and you can make it the night before — fitting all the custard-dipped pieces of bread into your casserole dish two-deep — and then just heat it up in the morning. No fuss, no muss! Sebastien uses thick-cut brioche but his recipe can be made with whatever bread you have around and with any brand of eggnog that you (or your mother-in-law) prefer.

“Very simple,” Sebastien says. “And when you get up in the morning, you just puff it up in the oven. You don’t have to worry about doing anything."

So, no more eggnog down the drain. And maybe, come to think of it, this is a way for eggnog to make some new fans. When is eggnog not eggnog? When it becomes the “custard” in a yummy French toast casserole for a crowd!

I’ve learned so many great tips and tricks from the on-demand classes available on the Food Network Kitchen appand you can too. Sign up now and you’ll be able to drop in on all of Sebastien’s classes and get his best tips, tricks and recipes.

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