Table of Contents

Spread the love

Eggnog French Toast is a holiday twist on a breakfast classic — rich, warmly spiced, and perfect for chilly mornings. I’ve made this version for years, and the eggnog adds a creamy sweetness that turns simple bread into something indulgent. If you want the exact inspiration I tested, check this trusted eggnog French toast recipe for comparison while you read.

Why Make This Recipe

Holiday-ready flavor: The nutmeg and cinnamon in the eggnog batter give every bite a festive note.
Comfort and richness: Eggnog replaces milk for a creamier, custard-like soak that browns beautifully.
Quick and convenient: It’s a weekday treat or a holiday centerpiece that takes about 25 minutes from start to finish.
Flexible for leftovers: Day-old brioche or challah soaks well and holds texture without turning soggy.
Personal note: I love this recipe because it tastes like holiday coffee-shop comfort at home — decadent but easy to pull off.

Also, if you want a playful presentation for Valentine’s morning, try an adorable heart-shaped French Toast version.

Recipe Overview

Prep time: 10 minutes
Cook time: 10–15 minutes (stovetop)
Total time: 20–25 minutes
Servings: 4 (2 slices each)
Difficulty: Easy
Method: Whisk eggnog, eggs, spices, and vanilla; soak thick-cut bread briefly; pan-fry in butter or clarified butter on medium heat until golden. For large batches, finish in a 350°F oven.

For technique differences and a simpler take, see tips from a classic French toast indulgence.

My Experience Making This Recipe

I tested this several times with brioche, challah, and sourdough; brioche gave the most tender bite while sourdough added a welcome tang. I learned to limit soak time for thinner slices to avoid a soggy center. Finishing large batches in a 350°F oven kept pieces warm without over-browning.

How to Make Eggnog French Toast

Start by whisking 3/4 to 1 cup eggnog with 2 large eggs, 1 tsp vanilla, 1/2 tsp ground cinnamon, a pinch of nutmeg, 1 tbsp sugar (optional), and a pinch of salt. Dip thick slices (3/4–1 inch) of day-old bread for 20–30 seconds per side so they absorb custard but don’t fall apart. Cook in a preheated nonstick skillet or cast-iron pan over medium (about 325–350°F surface) in 1–2 tbsp butter, 2–3 minutes per side until golden and set. Expect crispy edges and a custardy center.

Equipment tip: use a shallow dish for even soaking and a spatula that fits under the bread to flip without tearing.

Expert Tips for Success

Choose the right bread: Day-old brioche or challah soaks without collapsing; denser country loaves work if you increase soak time slightly.
Control soak time: Thick slices 30–45 seconds per side; thin slices only 10–20 seconds. Over-soaking leads to gummy French toast.
Use a two-fat method: Cook with a mix of butter and a neutral oil to get flavor and a higher browning point without burning.
Keep warm correctly: Use a 200–225°F oven on a wire rack over a sheet pan to hold cooked slices crisp while finishing others.
Repurpose leftovers: If you have a crowd, transform baked leftovers into a baked breakfast casserole like this banana French toast casserole — great for feeding a group.

How to Serve Eggnog French Toast

Classic: Serve with a pat of butter, warm maple syrup, and a dusting of powdered sugar.
Festive: Top with toasted pecans, a spoonful of cranberry compote, and a pinch of nutmeg.
Brunch spread: Pair with crispy bacon, scrambled eggs, and hot coffee for a balanced plate.
Make it a bake: Leftovers and extra slices can be layered with apples and custard for an apple cinnamon French Toast Casserole twist.

Presentation tip: Stack two slices slightly offset, add a small pat of butter on top, and drizzle syrup in a slow zigzag for a café look.

Storage and Reheating Guide

Fridge: Cool to room temperature, store in an airtight container or wrapped in foil for up to 3 days.
Freezer: Flash-freeze on a sheet pan, then transfer to a freezer bag; keeps 1–2 months. Reheat from frozen.
Reheating stovetop: Gently re-toast in a pan over medium-low with a small knob of butter, 2–3 minutes per side.
Reheating oven/toaster oven: Preheat to 350°F and bake on a wire rack for 8–12 minutes until warmed through; this preserves crisp edges best. Avoid microwaving unless short on time — it makes the custard soft and less appealing.

Recipe Variations

Gluten-free: Use sturdy gluten-free brioche-style bread and reduce soak time slightly; consider adding 1 tbsp cornstarch to batter for stability.
Dairy-free: Substitute dairy-free eggnog (almond or oat-based) and use vegan butter or coconut oil for frying.
Boozy adult version: Add 1–2 tbsp rum or bourbon to the batter for warmth and depth — reduce added sugar accordingly.
Baked casserole: Layer cubed French toast in a buttered pan, pour extra eggnog custard over, chill 30 minutes, then bake at 350°F for 35–40 minutes for a crowd-pleasing brunch.

Nutritional Highlights

High in protein and calcium: Eggs and eggnog add protein and calcium compared with a milk-only custard.
Calorie note: This is a richer breakfast — control portions (1–2 slices per person) and balance with fruit or a light protein side.
Allergen info: Contains eggs and dairy (or dairy-free if adapted); not safe for those with egg allergies unless using an egg substitute.

Troubleshooting Common Issues

Soggy center: Likely over-soaked bread or too-high custard ratio; use less liquid or shorter soak and thicker bread.
Burnt exterior, raw interior: Heat is too high. Lower stove to medium and aim for 325–350°F surface; cook slower to allow interior to set.
Bread falling apart: Use day-old or slightly stale bread and soak more gently — support slices when flipping with a wide spatula.

Frequently Asked Questions

Q: Can I use store-bought eggnog or make my own?
A: Both work. Store-bought eggnog has stable sweetness and spices, so you may skip extra sugar. Homemade eggnog gives control over richness; use 3/4 to 1 cup per 2 eggs to keep the batter custardy without being runny.

Q: How long should I soak thicker slices?
A: For 3/4–1 inch slices, soak about 30–45 seconds per side. If the bread is very dense, you can extend soak time to 60 seconds but handle gently and test one slice first.

Q: Can I make this ahead for a crowd?
A: Yes — you can pre-soak and arrange slices on a sheet pan, then refrigerate up to 2 hours before cooking. Alternatively, turn prepared cubes into a casserole and bake at 350°F for 35–45 minutes.

Q: What’s the best fat to cook in for flavor and browning?
A: A blend of unsalted butter and a neutral oil (like canola or vegetable) gives great flavor and prevents the butter from burning. Clarified butter also browns nicely and has a higher smoke point.