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The Best Holiday Breakfast is this Egg Nog French Toast!
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Aug 22, 2023
Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ Change your holiday breakfast tradition with this easy french toast recipe with our homemade egg nog. #cowboycooking #frenchtoast Used in this video: Propane camp stove https://amzn.to/2pq4sie Enamelware https://amzn.to/2mQsrG8 Mesquite wood spatula https://www.kentrollins.com/shop Rode wireless mic: https://amzn.to/2ShDyEq For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/egg-nog-french-toast/ ======================
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0:00
It's time to get festive, and breakfast is the best place to start
0:03
French toast with homemade eggnog. Thank y'all for stopping by the barn
0:14
It reminds me of an old song it does this time of year. Christmas time's coming, Christmas time's coming
0:21
I'm gonna sure enough be running to get me some eggnog. What
0:25
I don't know, that's how it goes. Yes, it is, Shannon, it is. eggnog is sort of like a custard in a way, but it's drinkable
0:33
And when you have eggnog and you're sitting around drinking that and you think
0:37
what would be really a traditional Christmas morning breakfast for us to have with our eggnog
0:43
I'm thinking French toast. But why dip it in egg batter when we can dip it in the what
0:48
In the eggnog. Yes, and it's going to be oh so good and delicious
0:53
So we can have double dose eggnog. Eggnog French toast, eggnog in a glass
0:57
Don't get no better than that. You know to start off with, I need you to go to the chicken house and get you six eggs
1:03
six of them large eggs. Now it helps also if the, I really, when you're making eggnog, I think if the eggs are at room
1:10
temp because here they are at room temp out here today, it's like 41 degrees it is
1:15
So just crack them. We want what? Wrong bowl. We just want the yolk itself
1:24
So we're going to separate these, pour them back and forth, so you can get all that out
1:30
of there. And Shen, I'd like for you to tell me, what is your traditional Christmas morning meal
1:37
Skeeter's sausage casserole. And folks, we have a video on that that has a little Christmas message right there at
1:45
the end. Now me at my house, and we being from the South like we are, Shen, you know what I mean
1:53
We would a lot of times have sausage, biscuits, and chocolate syrup that goes on top
2:00
It is so good. Discard them whites, leave them over unless you're going to make them a meringue for a
2:06
pie sometime later on that Christmas day. I need you to get a half a cup of sugar, dump right in there on top of them eggs, break
2:12
out the electric mixer or pull the what you call and whisk until they are smooth and a
2:18
little thicker. So bear with me. You put it on turbo. That's why I'm going to need shoulder replacement
2:29
Okay, you can see that we have thickened up. We have. Let's set it over here and move on to the next process
2:37
Well, I need you to get a non-stickin' sauce pot. We do, because, folks, milk can scorch pretty easily, but we're going to pay really close
2:45
attention to this. I don't want nobody going off and going ahead and thinking, well, I'm going to get some of
2:49
that stuff they spiked the eggnog with, you know. And I'll be seeing y'all after a while
2:53
No, pay attention to this. And we're going to start off with what? About a half a cup of half and half
2:59
I'd be really loving me some condensed milk in this instead of just adding sugar to it
3:04
Because it's going to really give you that extra creaminess that it needs. We need about a half a cup
3:10
And then to that, we're going to add what? Some heavy cream
3:14
One cup full. Three whole cloves. Because that's going to bring us out some tremendously good flavor on this. So
3:24
Let get this over here and let stir and bring it to a simmer Medium low heat because folks we don want to scorch none of this Then I want you to add what
3:35
A pretty good teaspoon of cinnamon. A little bit of what? Nutmeg
3:43
Because we've got to have it in there. It's going to be some good. Now I want you to stir that up
3:48
and I want you to bring it to a simmer to where everything is mixed well
3:52
pull it off there folks and you can pour it or you can dip it but you just really need to be putting
3:59
like i would say maybe at the least a fourth of a cup of time into these eggs because we're going
4:05
to temper them eggs let me get that stirred up it's 41 degrees and the eggs is making ice cream
4:10
out here shen so it's ready to go now just pour a little and stir well we don't want them eggs to
4:19
set. Just make sure you keep stirring all the time. If I hold this, you can just slowly pour and stir
4:29
Well, I couldn't do it at one-handed. Well, we have got them eggs what you would call tempered
4:34
That is the correct terminology. Put your saucepan back over there, medium-low heat
4:40
Get your strainer out just in case there was anything in there that tried to curdle
4:44
but also we need to sift them cloves out of there, okay? You can see we caught our little cloves in there. We did get that back out of the way
4:54
Now folks if you've got a candy thermometer go ahead and use that but like I say stay on medium low heat
5:02
This is sort of like a custard base in a way We don't want it to get so thick that we can't drink it
5:07
But folks you probably want to cook it till it's maybe two to three minutes or the temperature in there is
5:13
160 degrees Well, you see me, when we removed it from the heat we did, we added a little splash of vanilla
5:40
And folks, this is the adult kind here. If you want to add some whiskey, about a fourth of a cup, or you can use brandy, or you can
5:46
use rum, or you can use it plum out. Use it plum out, leave it plum out
5:51
And I'm going to enjoy... Do you like it warm or chilled
6:00
I would rather have it warmed, probably. A lot of folks are going to drink it chilled
6:05
I like it both ways, but to me this would go really well with breakfast
6:09
And speaking of breakfast, let's get on with it. Enough with drinking eggnog and sitting around
6:15
We better go to making breakfast or they'll run us out of the house. Now to start out with, what we got, get you a large casserole dish
6:23
Because we need something that we'd be able to fit that bread in and we can sop it down
6:26
in there really good. Sop it good. Sop it. Three cackleberries. And we using the whole thing this time
6:33
We ain't leaving nobody out. that get in there we're going to add 3 fourths a cup of this homemade adult
6:44
version eggnog which is that much right there and I can done gear and told you
6:50
as Justin Wilson would say this stuff is going to be larapin good a splash of
6:55
vanilla now we got to have a little bit of flour I say about yay much and then
7:06
See if you can get them eggs broke up really good if you can find them in there now
7:10
You don't try to get this pretty smooth, but you got to remember too That flour is not just going to be just slicker. I
7:17
Would you say that slicker than bugs boots, Shannon that is pretty slick it is
7:25
and then put it in. Yeah, but I didn't have another bowl
7:30
This is what you call trying not to dirty up too many dishes because me and the big have to do the dishes, don't we, big
7:36
Big is always fond of dish washing. But you can see that is pretty smooth
7:41
Let's give it a little shake of cinnamon down through here where it looks like it's snowing cinnamon on Christmas morning
7:47
Which way the wind blowing? It's really blowing. Yes, it is. That's when I'm going to hit
7:51
Well, everything is ready. The cast iron is heating. I need you to get a little old tablespoon of butter and just chunk or light in there while
8:01
I'm visiting with you. We'll just let that melt. And let's talk about what kind of bread we are to be using
8:06
This is what they would call in my country, Texas toast. Just get you a really good thick piece of bread, thick cut
8:14
Now, a lot of people use artisan bread or something like that, but if you can find you
8:18
anything that's good and thick because we need that body, that texture, so it's going to stand
8:22
up a little more and just not like a regular piece of light bread. Oh, things is happening
8:28
Hear that sound? Let's turn the heat down, Duker, just a tad. Here goes the first contestant
8:35
Dip him down in there. Get him good on both sides. I like to try to get the edges a little if I can
8:40
You may have to give him a little mashing. Shake off that excess if it's got some on it. Lay him
8:47
right in here and folks we're just gonna let them cook till they're brown good on
8:52
both sides I'm gonna go ahead and see if I can get another one in there now from
8:56
experience of making quite a bit of French toast I will tell you this if you
9:03
leave these in here and think well I'm gonna put them all in there and just let them sit there for a little bit and then I'll get them out things will get too
9:08
soggy in a hurry they will let's see if this one will fit right here Duker two
9:13
at a time all we're gonna get in there folks so we're gonna just watch them get
9:16
medium low heat get you a good spatula so you can turn them in a minute go ahead
9:20
and beat the people off the table tell them to get back we ain't ready yet okay
9:24
but it's fixing to be Ooh, we ain't it a pretty thing it is
10:16
Now you see me just frying them up over until there's golden brown on each side. Don't take long, just be sure that you add that butter back
10:22
every time that you're gonna fry some more, but don burn that butter Now Shen got these all stacked up there like I a Jethro Clampett diddle I mean gonna just jump all up in there I don know can I cut through all of them but I am going to have a little more syrup thanks to my good friend Trevor from Canada
10:39
Come all that way. I'm trying. I'm going to try, Shan. Let me get a tight shot then. Hang on. I'm going to cut right. Let me move this one
10:50
I'm going to go right here. Go for it. Oh, yeah, well
10:57
Oh, you're going through all four layers. I have to make sure it's right
11:03
This is the home run, folks. All right. I mean, it brings so much flavor to it in a different way than just you'd be adding milk and cinnamon, nutmeg, something like that
11:15
I mean, oh, so good. This is going to become a Christmas tradition at our house 364 days a year
11:20
Get them gathered up in their Christmas morning, Christmas Eve. Let the whole family help you because that's what it's about this time of year
11:27
especially is remembering family and to bring them all together. But remember, folks, this is a time that we call Christmas
11:35
Now, as you think back through the years for so long ago
11:40
there was a star that shined bright in the night. Had a tail on it as big as a kite, they said
11:47
What was it shining down on? a little manger there where there lay a baby who we call Jesus
11:54
Folks, let's not forget the real reason that we talk about Christmas and the season we're in
11:59
It is because of the greatest gift of all. And they give that to all of us. They did
12:04
And it's not about passing out presents. It's about passing out thank yous and I love yous and hey, I just want to see you
12:10
And I want you to especially remember all those folks who are serving our country or somewhere abroad that's not going to be home with their families
12:17
when you bow that head and pray at Christmas let's pray for all of them
12:20
and it is with great pride and honor that I tip my hat to all those
12:25
service men and women and veterans and those that have kept that old flag
12:29
flying back there folks it has been a great year it has everybody has come together
12:34
and oh how we love you we do me and Shan are so grateful that you said all the prayers for us
12:40
in this last year we just ask you to keep it up but folks let's really talk about enjoying Christmas time
12:45
with family But more than that, let's talk about enjoying some eggnog French toast
12:50
You don't have to spike it if you don't want to, but... Santa would rather you dee..
12:57
God bless you each and every one, and I'll see you down the best eggnog French toast you've ever eaten in your life trail
13:07
It's time to get festive, and breakfast is the best place to tart. tart. Tart. Oh
13:14
We're doing a homemade eggnog and a French toast. French toast with homemade eggnog. Sorry
13:20
What are we talking about? Homemade French, nope. What is it? Eggnog French toast
13:25
French toast and, what is it? French toast with a homemade eggnog
13:31
Homemade French nog toe, French nog. Shh. French nog toast. That sounds yummy
13:43
It's time to get festive, and breakfast is the best place to start. Eggnog, if we don't get some breakfast run out of here
13:51
we're gonna have to start over
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