Raisin-Eggnog French Toast

Swap out the usual egg-and-milk batter for straight eggnog and suddenly French toast becomes a holiday breakfast event. Raisin bread strips soak up all that rich, nutmeg-spiced custard, then get pan-fried in butter until the outside crisps up golden while the inside stays soft and custardy.

The trick is using firm, slightly dry raisin bread. Fresh soft bread falls apart in the eggnog soak. Day-old slices or bread left out overnight hold their shape and absorb the eggnog without turning to mush. Cut into strips rather than full slices, each piece gets more crust-to-center ratio, which means more of that crispy, caramelized surface.

A dusting of powdered sugar is all the topping you need. The eggnog and raisins already bring plenty of sweetness.

Pro Tips

• Don’t oversoak the bread. A quick dip and flip is enough. Letting it sit in the eggnog turns the center gummy and the strips won’t hold together in the pan.
• Use medium heat and give the butter time to melt and foam before adding the bread. Too hot and the outside burns while the custard inside stays raw.
• Work in batches so the pan isn’t crowded. Overlapping strips steam instead of frying.

Variations

• Add a splash of rum or bourbon to the eggnog for a boozy holiday brunch version.
• Use cinnamon swirl bread instead of raisin bread for a different spiced twist.
• Top with warm maple syrup and a dollop of whipped cream instead of powdered sugar.