Eggnog-Stuffed French Toast Recipe

You will probably have leftover eggnog filling, but don't worry. It's scrumptious on its own!

Recipe courtesy Tessa of Handle the Heat.

Servings: 5

Active time: 50 minutes
Total time: 50 minutes

Ingredients

Eggnog filling

• 1 envelope unflavored gelatin
• 3 Tbsp water
• 1 c light eggnog
• 2 1/2 c whipping cream
• 1/2 c granulated sugar
• pinch salt

French Toast

• 4 Safest Choice™ pasteurized egg(s)
• 1/2 c milk
• 1 tsp vanilla extract
• 1 pinch salt
• 1/2 tsp cinnamon
• 1/8 tsp allspice
• 1 loaf challah or French bread, preferably day old
• butter, for frying

Preparation

To make eggnog filling

1. In a small bowl combine gelatin and water, let stand for 5 minutes.
2. In a medium saucepan combine cream, eggnog, sugar, and salt. Set over medium heat and stir occasionally until hot.
3. Remove from heat. Stir in gelatin mixture. Cool slightly, about 10 minutes, stirring occasionally to prevent gelatin from sinking to the bottom.
4. Remove to an airtight container and chill in fridge until set, or up to 3 days.

To make French toast

1. In a large shallow bowl or dish whisk together eggs, milk, vanilla, salt, cinnamon, and allspice.
2. Cut bread into five 3-inch wide slices. With a paring knife, cut halfway into each slice to create a pocket for the filling.
3. Fill each pocket with eggnog filling.
4. Soak stuffed bread slices in egg mixture.
5. While bread is soaking, heat a large skillet or griddle on medium heat.
6. Melt butter in pan and brown bread slices, working in batches if necessary. Brown 3-4 minutes per side, or until golden.

Serve immediately.

Nutrition

Show nutrition information ▼

Why use Safest Choice™ Eggs in this recipe?

Enjoy both the eggnog filling and the French toast without worries from Salmonella.

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