Eggnog French Toast with Cranberry Apple Sauce

This eggnog French toast is a quick and easy holiday breakfast that always pleases! A warm cranberry apple sauce pairs perfectly on top rich slices.

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Eggnog French Toast with Cranberry Apple Sauce

This eggnog French toast is a quick and easy holiday breakfast that always pleases! A warm cranberry apple sauce pairs perfectly on top rich slices.

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 512kcal

Ingredients

2 medium honeycrisp or gala apples, peeled, cored and diced into 1/4-inch cubes
1 cup fresh or frozen cranberries
1/3 cup packed light brown sugar
1/4 cup apple cider
1/4 teaspoon ground cinnamon
3 large eggs
1 cup eggnog
1/2 teaspoon ground nutmeg
12 slices (1-inch thick) French or sourdough bread
Melted unsalted butter for cooking

Instructions

Combine apples, cranberries, brown sugar, apple cider, and cinnamon in a small saucepan over medium-high heat. Bring sauce to a simmer then reduce to medium-low and allow to simmer 5-8 minutes, stirring occasionally until sauce is reduced and thickened. Keep sauce warm for serving.
In a large shallow bowl, whisk eggs until smooth. Add eggnog and nutmeg and whisk well until smooth.
Brush melted butter on a griddle or large skillet. Working in batches as necessary, begin dipping bread slices into egg mixture and place on griddle or skillet. Cook 2-4 minutes on first side, flip, and continue cooking French toast until golden brown. Repeat cooking with remaining bread, adding more butter to pan as needed.
Serve French toast warm with cranberry apple sauce. Enjoy!

Notes

Storing Instructions

French toast is best if served immediately after assembly.

Nutrition