Why You’ll Love Eggnog French Toast Recipe
This Eggnog French Toast combines the comforting texture of traditional French toast with the rich, spiced flavor of eggnog. The cinnamon and nutmeg complement the eggnog perfectly, while a little brown sugar adds just enough sweetness.
Using thick-cut bread helps create a soft, custardy center without the slices becoming overly soggy. A small amount of flour also gives the egg mixture more body, helping it cling to the bread and create a satisfying golden coating.
Another advantage is how quickly everything comes together. With only about 10 minutes needed from start to finish, it’s an excellent choice when you want a holiday breakfast that feels special without spending the entire morning in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 8 thick slices of bread, such as brioche or another sturdy, thick-cut bread
- 4 large eggs, preferably at room temperature
- 2/3 cup eggnog
- 1 tablespoon light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- Butter or nonstick cooking spray, for the pan
- Maple syrup or cinnamon syrup, for serving
- Extra cinnamon, optional for serving
Directions
- Preheat an electric griddle to 350°F (175°C). If you’re using a skillet instead, place it over medium heat and allow it to warm thoroughly.
- Add the eggs, eggnog, brown sugar, cinnamon, nutmeg, vanilla extract, and flour to a blender. Blend until the mixture is smooth and evenly combined. Alternatively, whisk everything together in a wide, shallow dish. A few tiny flour lumps are fine when mixing by hand.
- Lightly grease the heated skillet or griddle with butter or nonstick cooking spray.
- Pour the eggnog mixture into a shallow dish if you used a blender. Dip one slice of bread into the mixture, turning it so both sides receive an even coating. Avoid leaving the bread submerged for too long, particularly if you’re using softer bread.
- Transfer the coated bread immediately to the hot skillet or griddle. Repeat with additional slices without overcrowding the cooking surface.
- Cook for a few minutes, or until the underside is golden brown. Flip carefully and continue cooking until the second side is golden and the center is cooked through.
- Transfer the finished French toast to serving plates. Serve immediately with maple syrup or cinnamon syrup and, if desired, an additional dusting of cinnamon.
Servings and timing
This recipe makes approximately 8 slices of Eggnog French Toast, or about 8 servings depending on portion size and the bread used.
Preparation time: 5 minutes
Cooking time: 5 minutes
Total time: 10 minutes
Servings: 8
For a larger holiday gathering, the recipe can easily be doubled. Cook the French toast in batches and keep finished slices warm in a low oven until you’re ready to serve everyone.
Variations
For an extra-rich version, use thick brioche or challah. These breads have a tender texture and slightly sweet flavor that pairs especially well with eggnog.
For a sweeter holiday breakfast, top the finished French toast with powdered sugar, whipped cream, maple syrup, or cinnamon syrup. Fresh berries, sliced bananas, toasted pecans, or walnuts can add color and texture.
If you prefer stronger holiday spices, increase the cinnamon slightly or add a small pinch of ground cloves or allspice. Just use these stronger spices sparingly so they don’t overwhelm the eggnog.
For gluten-free Eggnog French Toast, use sturdy gluten-free bread and replace the all-purpose flour with an appropriate gluten-free flour blend, or omit the flour for a thinner custard.
You can also use regular thick-cut white bread if brioche isn’t available. Slightly stale bread works particularly well because it can absorb the custard while still maintaining its structure.
Storage/Reheating
Allow leftover Eggnog French Toast to cool completely before storing it. Place the slices in an airtight container and refrigerate them for up to 3 to 4 days.
For longer storage, arrange the cooled slices in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer-safe container or bag, separating layers with parchment paper if necessary. They can be frozen for up to 3 months.
To reheat refrigerated French toast, warm the slices in a skillet over medium-low heat until heated through. You can also use a toaster or toaster oven for a slightly crispier exterior.
For frozen slices, reheat them in a toaster, toaster oven, air fryer, or conventional oven until hot throughout. Microwaving also works when you’re short on time, although the French toast will generally be softer.
The eggnog custard can also be prepared in advance. Keep it covered in the refrigerator for up to one day, whisking it again before dipping and cooking the bread.
FAQs
Can I use store-bought eggnog for Eggnog French Toast?
Yes. Store-bought eggnog works very well and makes this recipe especially convenient. Choose an eggnog you enjoy drinking because its flavor will be noticeable in the finished French toast.
What is the best bread for Eggnog French Toast?
Brioche, challah, Texas toast, and other thick-cut breads are excellent options. The ideal bread is thick and sturdy enough to absorb the custard without immediately falling apart.
Why is flour added to the French toast batter?
The flour gives the eggnog mixture a slightly thicker, batter-like consistency. This helps it coat the bread and contributes to a soft interior and nicely browned exterior.
Can I make Eggnog French Toast without flour?
Yes. The flour can be omitted if necessary. The custard will be thinner and the final texture may be slightly different, but the recipe can still be prepared successfully.
Can I prepare the batter the night before?
Yes. Mix the eggnog custard, cover it tightly, and refrigerate it overnight. Whisk or stir it thoroughly before dipping the bread the following morning.
How do I keep French toast from becoming soggy?
Use thick, sturdy bread and avoid soaking it in the custard for too long. Your skillet or griddle should also be fully preheated before you begin cooking so the exterior starts browning promptly.
Can I freeze Eggnog French Toast?
Yes. Cool the cooked French toast completely before placing it in a freezer-safe bag or container. For the best quality, use it within about 3 months.
What can I serve with Eggnog French Toast?
Maple syrup and cinnamon syrup are simple choices. You can also serve it with fresh berries, bananas, powdered sugar, whipped cream, toasted nuts, breakfast sausage, or crispy bacon.
Can I make this recipe if I only have regular sandwich bread?
Yes, although thicker bread generally produces better results. If your sandwich bread is very soft and fresh, lightly toasting it first can help it hold together when dipped into the eggnog mixture.
How can I keep Eggnog French Toast warm for a holiday brunch?
Place cooked slices on a baking sheet or oven-safe rack and keep them in a low oven, around 200°F (95°C), while you finish the remaining batches. Avoid stacking the slices tightly, as trapped steam can make them soft.
Conclusion
Eggnog French Toast is an easy way to give a familiar breakfast a festive holiday twist. Creamy eggnog, cinnamon, nutmeg, vanilla, and brown sugar create a warmly spiced custard that turns thick slices of bread into a golden, comforting breakfast.
Because it takes only about 10 minutes to prepare and cook, this recipe works just as well for a relaxed weekend morning as it does for Christmas breakfast or a holiday brunch. Add your favorite syrup and toppings, serve it warm, and you have a simple seasonal breakfast that’s ready to enjoy.
Eggnog French Toast
Eggnog French Toast is a festive holiday breakfast made with thick bread dipped in a creamy, warmly spiced eggnog custard and cooked until golden. Serve it hot with maple syrup, cinnamon syrup, or your favorite seasonal toppings.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 8 slices
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 thick slices of bread, such as brioche or another sturdy, thick-cut bread
- 4 large eggs, preferably at room temperature
- 2/3 cup eggnog
- 1 tablespoon light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- Butter or nonstick cooking spray, for the pan
- Maple syrup or cinnamon syrup, for serving
- Extra cinnamon, optional for serving
Instructions
- Preheat an electric griddle to 350°F (175°C), or heat a skillet over medium heat until thoroughly warmed.
- Add the eggs, eggnog, brown sugar, cinnamon, nutmeg, vanilla extract, and flour to a blender and blend until smooth. Alternatively, whisk the ingredients together in a wide, shallow dish; a few small flour lumps are fine.
- Lightly grease the heated skillet or griddle with butter or nonstick cooking spray.
- If using a blender, pour the eggnog mixture into a shallow dish. Dip one slice of bread into the custard, turning to coat both sides evenly without soaking it for too long.
- Transfer the coated bread immediately to the hot skillet or griddle. Repeat with additional slices, taking care not to overcrowd the cooking surface.
- Cook for a few minutes until the underside is golden brown. Flip carefully and cook the second side until golden and the center is cooked through.
- Transfer the French toast to serving plates and serve immediately with maple syrup or cinnamon syrup and an optional dusting of cinnamon.
Notes
- Brioche, challah, Texas toast, or another sturdy thick-cut bread works especially well. Slightly stale bread absorbs the custard while maintaining its structure.
- For gluten-free French toast, use sturdy gluten-free bread and replace the all-purpose flour with a gluten-free flour blend, or omit the flour for a thinner custard.
- For stronger holiday spice flavor, add a little extra cinnamon or a small pinch of ground cloves or allspice.
- Serve with powdered sugar, whipped cream, fresh berries, sliced bananas, toasted pecans, walnuts, maple syrup, or cinnamon syrup.
- For a larger gathering, double the recipe and keep cooked slices warm in a 200°F (95°C) oven while preparing the remaining batches.
- Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months.
- Reheat in a skillet, toaster, toaster oven, air fryer, or conventional oven until heated through. Microwaving works but produces a softer texture.
- The eggnog custard can be prepared up to one day ahead and refrigerated in a covered container. Whisk thoroughly before using.
Nutrition
- Serving Size: 1 slice
- Calories: 230 kcal
- Sugar: 8 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 105 mg
