Brian Malarkey: Eggnog French Toast Recipe with Cranberry Orange Syrup

Today Show: Brian Malarkey

Brian Malarkey, whose restaurants include Seersucker and Herringbone, visited Today Show to put your leftovers to use with a breakfast idea for after the holidays, Eggnog French Toast.

Today Show: Brian Malarkey Egg in a Hole

One simple family-friendly trick at breakfast is the Egg in a Hole. Let your kids choose a cookie cutter shape to remove from a piece of bread. Then place the bread in a skillet to toast it. Crack an egg in the cutout shape and let it cook sunny side up. Kids will love this!

Today Show: Brian Malarkey Eggnog French Toast Recipe Ingredients

Malarkey said he loves that this recipe is interactive and makes it easy to invite kids to help you in the kitchen.

• 2 cups Eggnog
• 4 Eggs
• 8 slices Bread of your choice
• 1/2 stick Butter
• Nonstick Spray
• pinch of Salt

Cranberry Orange Syrup Ingredients

• 2 cups Cranberry Juice
• 1/2 cup fresh Orange Juice
• 2 tbsp Powdered Sugar
• 1/2 cup Honey (or use Maple Syrup)
• 1/2 tsp Cinnamon

Brian Malarkey: Today Show Eggnog French Toast Recipe Directions

1. Whisk eggs with salt and eggnog in a mixing bowl until everything is smooth.
2. Pour the mixture into a baking dish and coat each side of your bread, letting it soak about five minutes for better absorption.
3. Prepare a skillet or saute pan with nonstick spray. Cook four pieces of toast at a time, flipping them over when they are nicely toasted on the first side.
4. As you flip, add half the butter to the pan for a great browned flavor.
5. Repeat the process until all your toast is cooked.
6. Serve French toast with homemade syrup and garnish with powdered sugar.

Cranberry Orange Syrup Directions

1. Combine cranberry juice with cinnamon, sugar, and orange juice in a saucepan on medium high.
2. Boil and reduce by just over half. Syrup is done when it coats the back of a spoon.
3. Let cool to room temperature before serving.