Coconut Hazelnut Eggnog French Toast

Serves 4 | Prep: 10 min | Cook: 20 min


2 cups Coconut Hazelnut Eggnog, recipe here
8 1/2-inch slices day old bread, such as Pugliese, Brioche or Challah
4 tablespoons unsalted butter

4 tablespoons Nutella
4 tablespoons sweetened flaked coconut
4 tablespoons crushed hazelnuts
4 tablespoons maple syrup


Pour the Coconut Hazelnut Eggnog in a pie pan or similar deep sided dish. Dip the slices of bread in the eggnog, briefly coating both sides of the bread, then set aside as you prepare the frying pan.

Heat a non stick frying pan or griddle over medium-low heat. Melt 1 tablespoon of butter in the pan, then lightly brown two slices of bread, about 3 minutes per side. Continue working in batches of two until all the butter and bread have been cooked.

Serve immediately, garnishing each serving with a tablespoon each of Nutella, flaked coconut, crushed hazelnuts and a drizzle of maple syrup.

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