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I love Eggnog French Toast for its cozy holiday vibe and rich, custardy flavor that beats plain milk any day. After testing this version several times, I landed on a balance of spices and soaking time that keeps the center tender without getting soggy. If you like festive breakfasts, this is a simple upgrade that feels special.

Why Make This Recipe

Flavors sing: eggnog + cinnamon + nutmeg makes each bite warm, creamy, and nostalgic. I especially love the hint of nutmeg that lifts the whole dish.
Quick and convenient: batter mixes in one bowl and cooks in 10–15 minutes for a fast weekend brunch. For a hands-off option, try a baked casserole approach like this apple-cinnamon French toast casserole.
Crowd-pleaser: it scales easily for guests and doubles as an elegant dessert with a boozy glaze.
Texture control: you can choose thick brioche or challah for a custardy interior and crisp exterior.

Recipe Overview

Prep time: 10 minutes
Cook time: 12–16 minutes (about 3–4 minutes per side on the stovetop)
Total time: 25 minutes (including resting/heat-up)
Servings: 4 (2 slices each)
Difficulty: Easy
Method: Pan-fry on medium heat (325–350°F) or bake/keep warm in a 200°F oven after cooking.

My Experience Making This Recipe

I tested this with brioche, challah, and sturdy sourdough; brioche gave the richest result, while sourdough held up best for longer soaks. I learned to soak slices briefly (20–30 seconds per side) to avoid a gummy center and to finish in a warm oven when making a batch.

How to Make Eggnog French Toast

Start by whisking 4 large eggs, 1 1/2 cups full‑fat eggnog, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and a pinch (1/8 teaspoon) ground nutmeg in a shallow bowl. Use 8 thick slices of day‑old brioche or challah (about 1-inch thick) and dip each slice 20–30 seconds per side—don’t oversoak. Heat a 10–12 inch skillet or griddle over medium (target surface temp ~325–350°F) with 1 tablespoon butter and a little oil; cook 3–4 minutes per side until golden brown and set. If making a large batch, transfer cooked slices to a sheet pan in a 200°F oven to keep warm and crisp.

Equipment notes: a flat spatula, a wide shallow dish for the custard, and a heavy skillet (cast iron or nonstick) will make this easiest.

Expert Tips for Success

Use day‑old or slightly stale bread so it absorbs custard without collapsing; if fresh, toast lightly first. Also see this homemade French toast sticks for a kid-friendly version.
Control heat: medium to medium‑low is key. If edges brown too fast, lower the heat to avoid raw centers. Aim for a pan surface of ~325–350°F.
Patience on soak time: 20–30 seconds per side for 1-inch slices. Thicker slices need a few extra seconds; extremely thick slices may need finishing in a 350°F oven for 4–6 minutes.
Flavor boost: fold 1 tablespoon of mascarpone into the custard for extra richness or add 1–2 tablespoons dark rum or bourbon for an adult twist. For more fruity fillings, check this cream cheese stuffed blackberry compote French toast.
Use a thermometer: if you’re unsure, the center of cooked toast should feel springy and the internal temp should be ~145°F.

How to Serve Eggnog French Toast

Classic: dust with powdered sugar, a pat of butter, and warm maple syrup. For a spiced twist, sprinkle extra nutmeg. You can pair it with cinnamon muffins—see this cinnamon-sugar French toast muffins for a themed spread.
Fruity: top with quick berry compote or sliced bananas and toasted pecans for texture contrast. See banana ideas at banana French toast casserole.
Brunch board: serve alongside scrambled eggs, smoked salmon, or a citrus salad for balance. Presentation tip: stack two slices slightly offset, drizzle sauce from a spoon, and finish with a small herb sprig.

Storage and Reheating Guide

Refrigerator: store cooled slices in an airtight container for up to 48 hours. Layer parchment between slices to prevent sticking.
Freezer: flash-freeze single slices on a tray for 1 hour, then transfer to a zip-top bag; freeze up to 1 month.
Reheat: oven at 350°F for 8–10 minutes (or 12–14 minutes from frozen) keeps edges crisp. A toaster oven works well for single slices (3–5 minutes). For speed, an air fryer at 350°F for 3–5 minutes crisps nicely without drying. Avoid microwaving unless you plan to finish in a skillet to recover crispness.

Recipe Variations

Gluten‑free: use sturdy gluten‑free brioche-style bread; reduce soak time slightly to prevent oversaturation.
Dairy‑free: substitute with a store‑bought dairy‑free eggnog or make a custard with 1 1/2 cups almond or oat milk + 2 eggs + 2 tablespoons maple syrup + spices. Note texture will be lighter.
Boozy adult version: add 1–2 tablespoons dark rum or bourbon to the custard and finish with a rum‑butter syrup.
Stuffed: spread softened cream cheese and jam between two slices, seal edges, then dip and cook for a French‑toast sandwich.

Nutritional Highlights

Protein: eggs provide a good protein boost compared to plain bread breakfasts.
Energy-dense: eggnog and butter add richness and calories—one serving (2 slices) is fairly high in fat and sugar, so pair with fresh fruit or eggs for balance.
Allergens: contains eggs, dairy, and gluten (unless adapted). Adjust portions: 1 slice is a moderate portion if you’re watching calories.

Troubleshooting Common Issues

Soggy center: likely from oversoaking or thin bread. Solution: use day‑old 1‑inch slices and reduce soak time to 20–30 seconds per side. Finish in a 350°F oven if needed.
Burned outside, raw inside: pan too hot. Lower to medium and cook a minute longer per side; consider preheating oven to 350°F and finishing there.
Sticking to pan: insufficient fat or pan not hot enough. Use a mix of butter and a high‑smoke oil, and preheat the skillet until a drop of water sizzles.

Frequently Asked Questions

Q: Can I use store‑bought eggnog, and is pasteurized eggnog safe for pregnant people?
A: Yes, store‑bought pasteurized eggnog works perfectly and is convenient. For pregnant people, stick to pasteurized eggnog to avoid risk from raw eggs. If unsure, heat the custard to 160°F before dipping bread to be extra safe.

Q: How do I keep French toast crisp when making a large batch?
A: Cook in single layers and transfer to a sheet pan in a 200°F oven. Use a wire rack on the sheet pan so steam escapes and the underside stays crisp.

Q: What bread is best for custardy French toast versus a firmer texture?
A: Brioche or challah gives the richest, custard-like interior. Sourdough or Texas toast yields a firmer, chewier bite that holds up to longer soaks.

Q: Can I make this ahead as a casserole?
A: Yes—arrange bread in a baking dish, pour custard over, refrigerate 30 minutes to overnight, then bake at 350°F for 30–40 minutes. For casserole techniques and timings, this baked approach is very reliable.

Conclusion

If you want a tested, festive take on classic French toast, this Eggnog French Toast hits the right notes of spice, richness, and texture—perfect for holidays or a special weekend breakfast. For another reliable recipe you can compare techniques with, check the full Eggnog French Toast Recipe.