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Eggnog French Toast soaks thick slices of French bread in a spiced eggnog custard with cinnamon, nutmeg, and vanilla, then pan fries them in butter until golden and crisp at the edges. I made a batch on a *snowy December morning* and Lizzie asked why we do not put eggnog in everything. It belongs on the same holiday table as my breakfast casserole, minus the overnight wait.
Thick custardy slices with crisp buttery edges and all the cozy spice of the holiday carton.
Eggnog French Toast Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 8 minutes
- ⏳ Total Time: 18 minutes
- 🍽️ Serving: 8 pieces
- ⚡ Calories: 272kcal
- 🌶️ Flavor Profile: Warm eggnog spice with vanilla, cinnamon, and nutmeg
- ✋ Difficulty: Easy, on par with my gingerbread waffles
Quick Answer
Whisk together eggnog, well beaten eggs, vanilla, cinnamon, nutmeg, and a pinch of salt in a medium bowl. Heat a large nonstick skillet over medium heat with a tablespoon of butter, dip thick slices of French bread into the eggnog mixture on both sides, and let the excess drip off. Cook each slice 3 to 4 minutes per side until golden brown, adding more butter between batches, and serve dusted with powdered sugar and maple syrup.
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Why This Recipe Works
Click to see the technique science
- Eggnog is a ready made custard. Eggnog already contains cream, sugar, and spices, so blending it with eggs creates a rich french toast custard with zero measuring of a half dozen ingredients.
- Thick cut bread soaks without falling apart. Sturdy inch thick slices of French bread drink up the custard and still hold their shape in the pan, giving you a creamy center with structure.
- Extra eggs set the custard. Three well beaten eggs boost the protein so the soaked bread cooks into a tender, sliceable center instead of a soggy one.
- Butter in the pan builds the crust. A fresh tablespoon of butter for every batch browns the surface into that crisp, golden edge that makes french toast feel special.
- Medium heat cooks it through. Keeping the skillet at medium gives the center time to set before the outside over browns, the classic french toast timing trick.
- The warm oven trick serves everyone together. Holding finished slices on a sheet tray in a warm oven means the whole family eats hot french toast at the same time.
Why You’ll Love This Recipe
- It tastes like Christmas morning, cinnamon, nutmeg, and eggnog in every custardy bite.
- It uses just one bowl and one skillet, so cleanup is done before the syrup hits the table.
- The eggnog does the flavor heavy lifting, the same trick that makes my eggnog latte taste like Christmas in a cup.
- It is the kind of no fuss win that pairs beautifully with our french toast on a busy week.
- It earns a spot in the rotation right next to our eggnog bread.
Key Ingredients
The holiday carton plus pantry spices do all the work.
- Eggnog: The star. It replaces the usual milk and cream and brings built in holiday spice and sweetness.
- Thick cut French bread: The structure. Sturdy slices soak up custard without turning to mush.
- Eggs: The set. Three well beaten eggs turn the eggnog into a proper french toast custard.
- Cinnamon and nutmeg: The spice. They double down on the eggnog flavor in every slice.
- Butter: The crust. A fresh tablespoon per batch fries the edges golden and crisp.
- Maple syrup and powdered sugar: The finish. A dusting and a drizzle make it breakfast table ready.
See recipe card for exact quantities.
Variations and Substitutions
One carton of eggnog, plenty of directions to take it.
- Use brioche or challah instead of French bread for an even richer, softer slice.
- Add a splash of rum extract to the custard for grown up eggnog flavor without the bar cart.
- Turn it into a casserole by layering the soaked bread in a baking dish and baking at 350 until set.
- Pair it with my red velvet pancakes for a holiday breakfast spread that covers every craving.
- Top with whipped cream and a grating of fresh nutmeg instead of syrup for a dessert style finish.
- For another spin on this idea, try our overnight french toast casserole next time.
- In the mood for something different? Our breakfast sausage scratches a similar itch.
How to Make Eggnog French Toast
- In a medium bowl, whisk together the eggnog, well beaten eggs, vanilla, cinnamon, nutmeg, and salt until completely combined.
- Whisk until the custard is smooth with no streaks of egg, then place a large nonstick skillet over medium heat.
- Use thick cut slices of French bread, about an inch thick, so they can soak up the custard without falling apart.
- Melt 1 tablespoon of butter in the hot pan. Dip each slice into the eggnog mixture, soaking both sides, and let the excess drip back into the bowl.
- Place the soaked bread in the pan without crowding, cooking in batches. Cook 3 to 4 minutes per side until golden brown, adding another tablespoon of butter before each new batch.
- Move the finished slices to a sheet tray, and keep them in a warm oven while you cook the rest. Serve with a dusting of powdered sugar and warm maple syrup.
Recipe Tips & Tricks
- Use day old bread if you can. Slightly dry slices drink up more custard without getting soggy in the middle.
- Beat the eggs well before whisking in the eggnog. Fully blended eggs mean no white streaks cooking onto your golden slices.
- Let the excess custard drip off. An over soaked slice steams instead of crisping, so give each piece a second over the bowl.
- Do not crowd the pan. Two or three slices at a time keeps the pan hot enough to brown instead of steam.
- Fresh butter for every batch. It browns the toast evenly and keeps that rich, nutty flavor going through the last slice.
- Hold the finished toast in a 200 degree oven. Everyone gets a hot plate instead of eating in shifts.
- Double up for gatherings. Serve it alongside our strawberry cheesecake stuffed french toast and watch both disappear.
- Make it a full spread. Our baked donut holes rounds out the table.
Serving Ideas and Suggestions
Eggnog French Toast FAQs
Thick cut French bread is the sweet spot, sturdy enough to soak up the eggnog custard without falling apart. Brioche and challah also work beautifully and give an even richer result. Whatever you choose, cut it about an inch thick and use slightly stale bread if possible, since day old slices absorb more custard without getting mushy.
Absolutely, store bought eggnog is exactly what this recipe is built around. The carton already contains cream, sugar, and holiday spices, so it does most of the flavor work for you. Full fat eggnog gives the richest custard, but light versions work too. Homemade eggnog is a delicious upgrade if you happen to have it around.
Three things prevent soggy eggnog french toast: use thick, sturdy slices, let the excess custard drip off before the bread hits the pan, and cook over medium heat so the center sets while the outside browns. Crowding the pan is the hidden culprit, too many slices drop the pan temperature and the bread steams instead of crisping.
Yes. Cook the slices, cool them completely, and refrigerate in an airtight container for up to 3 days. Reheat them in a 350 degree oven or a toaster for about 5 minutes so the edges crisp back up, the microwave works but leaves them soft. You can also freeze cooked slices with parchment between them for up to 2 months.
Not at all, unless you want it to. Standard grocery store eggnog is alcohol free, so this eggnog french toast is completely family friendly. If you want the grown up version, add a splash of rum extract to the custard or a spoonful of bourbon to the maple syrup, both keep the boozy eggnog vibe without overwhelming the breakfast table.
Powdered sugar and warm maple syrup are the classic finish, and crispy bacon or breakfast sausage balance the sweetness with something savory. For a full holiday brunch, add fresh fruit and coffee or hot chocolate. A little whipped cream and a grating of fresh nutmeg turn it into a dessert worthy stack.
Made this eggnog french toast? Leave a comment and a star rating below, and tell me if it converted any eggnog skeptics at your table!
Still filling out the menu? Readers love pairing this one with our eggnog cupcakes, overnight french toast casserole, eggnog cake, and easy cinnamon rolls.
And when you are planning next week’s dinners, our Christmas shortbread cookies and Christmas punch keep the same easy comfort going.
Eggnog French Toast
Ingredients
- 3/4 cup eggnog
- 3 large eggs well beaten
- 1 & 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch salt
- 4 tablespoons unsalted butter for cooking
- 8 slices thick-cut French bread
- powdered sugar for serving
- maple syrup for serving
Instructions
- In a medium-sized bowl, whisk together the eggnog, eggs, vanilla, cinnamon, nutmeg, and sea salt, until well combined.3/4 cup eggnog, 3 large eggs, 1 & 1/2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, pinch salt
- Place a large non-stick skillet over medium heat.
- Place 1 tablespoon of butter into the pan once hot. Dip a piece of the bread into the eggnog mixture, soaking both sides, and let any excess drip off.4 tablespoons unsalted butter for cooking, 8 slices thick-cut French bread
- Place the piece of soaked bread into the hot pan. Do not crowd to pan, you will have to cook in batches.
- Cook until golden brown on both sides, 3-4 minutes per side. Place on a sheet tray while you cook the remaining pieces. You can place the sheet tray into a warm oven to keep them hot.
- Add another tablespoon of butter before adding the next pieces of bread.
- Serve with a dusting of powdered sugar and maple syrup if desired.powdered sugar for serving, maple syrup for serving
Notes
- Let the bread slices soak in the eggnog mixture just long enough to absorb the flavors without becoming soggy.
- Use a large skillet or griddle at medium heat for even cooking.
- Experiment with different types of eggnog – store-bought, homemade, or even eggnog with a hint of rum extract.
- For an extra special touch, serve with a side of eggnog muffins or eggnog cookies.
- If you have leftover eggnog, consider making eggnog cinnamon rolls or a baked eggnog French toast casserole the next morning.
- Always keep an eye on the toast while cooking; it should reach a perfect golden brown without burning.
Nutrition
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