Eggnog Banana French Toast

By Stockout
December 3, 2010
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Eggnog Banana French Toast

Author Notes: I love homemade eggnog, raw eggs and all. There is something about the whole tradition that when it is made right it is ohhhh so good. do you do with leftovers? I am sure most of it ends up in the morning coffee but in our house it was the perfect batter for making French Toast. With a few additional spices, eggs, and a slice of banana, a loaf of Challah becomes an ethereal experience. I have seen them filled with bananas, pureed bananas in the batter and even the ambiguous Banana Fosters French Toast. I like this simpler version. Not too sweet (no extra sugar added) and just the right puff in the bread.Stockout

Serves: 6-8

  • 4 large eggs, beaten
  • 1/2 tsp coriander
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup eggnog (homemade or store bought)
  • 4 tablespoons rum (omit if the nog already had rum in it)
  • 1/4 cup sweetened condensed milk
  • 1 teaspoon almond extract
  • 3 bananas, split and sliced in half (4 pieces per banana)
  • 1 loaf challah or any egg bread, sliced into 12 slices
  • 3 tablespoons butter for lubricating the pan (the leftover rum will lubricate the cook)
  1. Mix all ingredients up to bread in a mixing bowl and pour into a large baking dish.
  2. Add 4 pieces of bread at a time for 1 minute and turn over, remove to a platter and repeat until all bread is soaked. Before sauteing bread slice press 1 piece of banana into bread.
  3. In a large frying pan, stovetop griddle or an electric pan, fry 4 slices at a time for 4 minutes at medium heat. Flip and repeat until GB&D (golden brown and delicious).
  4. Serve with powdered sugar, maple syrup, butter and additional banana slices.
  5. If you want to be decadent, a little bosco goes a long way (HEY, I am from the Leave It To Beaver era).

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