"Store-bought eggnog composition varies. Some brands use actual eggs, while some use binding agents and stabilizers, like gellan and guar gum, for body. If yours doesn't contain eggs, beat one or two to the mixture. For a good French toast, you need the proteins to set when the soaked bread hits the hot, buttery pan. Eggs are a versatile kitchen powerhouse, and in this case they form the bouncy, cake-to-custard texture we want from French toast instead of just disintegrating into wet mush."
"To make the absolute best French toast, use the eggnog just as you would the usual batter. Whisk in a pinch of salt to balance the sweetness, maybe a splash of vanilla or nice brandy, and then pour it into a shallow dish. Let each slice of bread drink up the custard until it feels weighted, but not saturated to the point of tearing. Cook low and slow in butter so the exterior caramelizes while the inside gently sets."
Eggnog can replace traditional French toast batter because it contains milk or cream, eggs, sugar, and warm spices like cinnamon and nutmeg. Store-bought eggnog varies; some brands include real eggs while others rely on stabilizers and binding agents such as gellan and guar gum. If the eggnog lacks eggs, beat one or two into the mixture so proteins can set the custard when soaked bread hits a hot, buttery pan. Whisk in a pinch of salt and optional vanilla or brandy, soak bread until weighted but not tearing, and cook low and slow in butter to caramelize the exterior while the inside gently sets.
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