Eggnog French Toast with Cranberry-Apple Syrup
This cozy french toast is the best way to use up that leftover eggnog! A warm cranberry-apple syrup pairs perfectly atop a tall stack.
Servings 14 slices french toast (1-1/2 cups syrup)
- FRENCH TOAST:
- 5 large eggs
- 1-1/2 cups eggnog
- 1 teaspoon pumpkin pie spice
- 14 slices day-old bread
- 1/2 cup coconut sugar or brown sugar
- 2 tablespoons butter
- 1 teaspoon cornstarch whisked with 1/4 cup water
- 1 teaspoon ground cinnamon
- 2 large apples peeled, cored and diced
- 1 cup fresh cranberries
Prepare the french toast: Preheat a nonstick skillet over medium-high heat. In a large bowl, whisk eggs until smooth. Beat in eggnog and pumpkin pie spice. Working in batches, dip bread slices in egg mixture, coating both sides. Cook french toast in preheated skillet 1-1/2 to 2 minutes on each side or until golden. Transfer to a serving plate and keep warm.
Prepare the syrup: In a medium skillet over medium heat, whisk sugar, butter, cornstarch/water mixture, and cinnamon. Bring to a boil, then add apples and cranberries. Stir over medium heat until fruit is tender and sauce is slightly thickened.
Serve french toast warm with hot syrup.