Name: Eggnog French Toast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 slices of brioche or challah bread (3/4–1 inch thick); 2 large eggs; 1 cup eggnog; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 2 tablespoons unsalted butter (for cooking); Maple syrup (for serving); Powdered sugar (for garnish); Toasted pecans (optional, for garnish)

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Eggnog French Toast is a festive twist on a classic breakfast that turns ordinary slices of bread into custardy, warmly spiced pillows. I make this every December and love how the eggnog adds depth and a subtle holiday aroma without extra effort. For a fun variation, try serving with warm berry compote or a dusting of cinnamon sugar—both are fail-safe crowd-pleasers.
Check out a playful riff on bite-sized versions if you want a party-friendly option: cinnamon French toast bites.

Why Make This Recipe

The eggnog replaces both milk and part of the egg, giving a richer, more flavorful custard that browns beautifully on the pan.
It’s quick: the custard takes minutes to mix and the slices cook in under 5 minutes each.
Great for special mornings like Christmas or a relaxed brunch when you want something that feels festive but isn’t fussy.
You can scale it up for a crowd or turn it into a casserole the night before for hands-off morning serving. I love that it tastes fancy while still being simple to pull off.
If you prefer a make-ahead breakfast, try the slow-cooker approach for a set-and-forget brunch: cozy slow cooker French toast casserole.

Recipe Overview

Prep time: 10 minutes.
Cook time: 15–20 minutes (depending on batch size).
Total time: 25–30 minutes.
Servings: 4 (2 slices each).
Difficulty: Easy.
Method: Whisked eggnog-based custard, soak thick bread briefly, pan-fry in butter over medium heat until golden and cooked through.

My Experience Making This Recipe

While testing, I found bread thickness matters most — 3/4–1-inch slices hold the eggnog custard without falling apart. I also learned that slightly stale or day-old brioche or challah soaks and holds custard better, giving a creamier interior. When I switched from sweetened to lightly spiced eggnog, the finished toast felt fresher and less cloying.

How to Make Eggnog French Toast

You’ll whisk eggs with eggnog, a pinch of salt, vanilla, and warm spices, then briefly soak thick bread so the center becomes custardy but not soggy. Cook the soaked slices in a preheated skillet or cast-iron pan over medium heat (around 325–350°F on a griddle) in a few tablespoons of butter until each side is deep golden, about 2–3 minutes per side. Expect a slightly crisp exterior and a soft, richly flavored interior; keep finished slices in a 200°F oven to stay warm if cooking in batches. For inspiration on fillings and toppings, try this cream-cheese stuffed idea that pairs beautifully with fruit compote: cream cheese stuffed blackberry compote French toast.

Expert Tips for Success

Use day-old or lightly toasted brioche, challah, or thick-sliced sourdough so the bread absorbs custard without collapsing.
Whisk custard until smooth and taste: the eggnog is often sweet, so adjust added sugar sparingly. A pinch of salt brightens flavors.
Preheat your pan and maintain medium heat (325–350°F). Too hot and the outside burns before the center cooks; too cool and the toast absorbs too much custard and becomes soggy. Cast-iron or heavy stainless skillets work best for even browning.
Pat slices lightly after soaking if they feel dripping wet — you want saturated, not dripping. This prevents spatter and uneven browning.
For consistent batches, keep cooked slices on a wire rack over a sheet pan in a 200°F oven to preserve texture while finishing the rest.

How to Serve Eggnog French Toast

Drizzle with warm maple syrup and a dusting of powdered sugar; garnish with toasted pecans for crunch.
Serve with a quick fruit compote (berries or spiced apples) to cut richness and add brightness. See a cozy fall spin featuring pumpkin spice if you want seasonal flair: fall pumpkin French toast.
For a brunch board, include slices, syrups, fruits, and spreads for guests to customize: look at how to build a French toast board for presentation ideas: French toast board brunch.
Offer bourbon or rum-spiked syrup for adults for a celebratory touch.

Storage and Reheating Guide

Store cooled leftover slices in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze single layers separated by parchment in a freezer-safe bag for up to 1 month. Reheat refrigerated slices in a 350°F oven on a wire rack for 6–8 minutes to restore crispness, or toast briefly in a toaster oven. For frozen slices, reheat from frozen at 350°F for 12–15 minutes, flipping halfway through.

Recipe Variations

Gluten-free: use sturdy gluten-free brioche or challah-style loaf and monitor soak time — many gluten-free breads absorb more quickly.
Dairy-free: substitute a dairy-free eggnog or make a coconut-milk-based custard (full-fat coconut milk + eggs + spices) and cook as directed.
Baked casserole: cube bread, pour custard over, refrigerate overnight, then bake at 350°F for 45–55 minutes until set. This is ideal for feeding a crowd.
Stuffed French toast: spread cream cheese or mascarpone and a fruit compote between two slices, dip carefully, and pan-fry with lower heat to ensure the filling warms through without burning.

Nutritional Highlights

Provides protein from eggs and calcium from eggnog/milk, making it more substantial than plain toast.
Can be high in sugar and calories depending on the sweetness of the eggnog and toppings; moderate portion sizes (1–2 slices) keep it balanced.
Allergen note: contains eggs, dairy, and gluten (unless adapted). Adjust for guests with allergies and label accordingly.

Troubleshooting Common Issues

Soggy center: bread soaked too long or pan too cool. Solution: shorten soak to 10–20 seconds per side and raise pan to medium heat (325–350°F).
Burnt exterior, raw interior: pan too hot. Solution: lower heat and cook longer per side, or finish in a 350°F oven for a few minutes.
Custard won’t thicken/adhere: not enough eggs or bread too fresh. Solution: use at least 1 egg per cup of eggnog and opt for slightly stale or denser bread.

Frequently Asked Questions

Q: Can I use store-bought eggnog or should I make my own?
A: Store-bought eggnog works well and keeps the recipe fast — taste it first and reduce added sugar if it’s already very sweet. Homemade eggnog gives more control over spice and sweetness if you prefer a less sugary result.

Q: How long should I soak the bread in the eggnog custard?
A: Soak thick, day-old slices about 10–20 seconds per side for brioche or challah. Denser breads like sourdough may take a few seconds longer. The goal is saturated but not dripping.

Q: Can I make this ahead for a party?
A: Yes — assemble and refrigerate soaked slices on a sheet pan covered for up to 2 hours, then cook just before serving. For a hands-off option, make a baked French toast casserole the night before and reheat before guests arrive.

Q: What’s the best pan to use for even browning?
A: A heavy cast-iron skillet or a nonstick griddle gives the most consistent browning. Cast iron holds heat well and produces a beautiful crust when properly preheated and lightly buttered.

Conclusion

If you want a tested classic with a holiday twist, this Eggnog French Toast Recipe is a reliable go-to that tastes special without extra fuss. For a complete, photographed version and additional technique notes, see the full Eggnog French Toast Recipe.

Eggnog French Toast