Name: Eggnog French Toast
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 4 slices of thick-cut bread (brioche, challah, or French bread); 1 cup eggnog (store-bought or homemade); 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 tablespoons butter (for frying); Optional toppings: Maple syrup, powdered sugar, crushed nuts, whipped cream; Tools & Equipment; Large mixing bowl; Whisk; Shallow dish for soaking bread; Non-stick skillet or griddle; Spatula

Eggnog French Toast

There’s nothing like the warmth and comfort of a breakfast that wraps you in the spirit of the holidays. Last year, as the snow fell and my kids eagerly tore through their stockings, I wanted to create something that matched their excitement—a dish that was festive, quick, and oh-so-delicious. That’s when Eggnog French Toast entered our morning routine, and let me tell you, it’s been a family favorite ever since.

The creamy richness of eggnog, with its hint of nutmeg and vanilla, pairs perfectly with golden, buttery French toast. It’s like capturing the essence of Christmas morning on a plate. The first time I served it, the kids’ eyes widened, and my husband nodded with that satisfied smile that says, “This is a keeper!” And just between us, it’s so simple to make that even on a hectic holiday morning, it feels like a small win for mom.

What makes this recipe stand out is the little details: a sprinkle of powdered sugar, a generous drizzle of maple syrup, and a bit of crunch from crushed pecans or walnuts. It’s indulgent, comforting, and exactly what you want on a cozy morning. Even now, weeks after the holidays, the kids still ask, “Mom, can we have that ‘Christmas French toast’ again?” This is the recipe that turns a busy morning into a magical one—and I can’t wait for it to become a favorite in your home, too.

Questions I Often Get Asked About This Recipe:

Can I use store-bought eggnog?

Absolutely! Store-bought eggnog works perfectly and saves you time. Just make sure it’s full-fat for that rich texture.

Can I make this dairy-free?

Yes! There are great dairy-free eggnog options made with almond, oat, or coconut milk. Substitute those for a lactose-free version.

What’s the best bread to use?

Brioche, challah, or thick-cut French bread are excellent choices. They soak up the eggnog beautifully without getting soggy.

Can I make it ahead of time?

Yes! You can prep the eggnog mixture the night before. The bread can be soaked and stored in the fridge, ready to fry in the morning.

What toppings work best?

Maple syrup, powdered sugar, crushed nuts, or even a dollop of whipped cream. Let your imagination (or your pantry) guide you!

What You Need to Make Eggnog French Toast:

Ingredients

4 slices of thick-cut bread (brioche, challah, or French bread)

1 cup eggnog (store-bought or homemade)

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons butter (for frying)

Optional toppings: Maple syrup, powdered sugar, crushed nuts, whipped cream

Tools & Equipment

Large mixing bowl

Whisk

Shallow dish for soaking bread

Non-stick skillet or griddle

Spatula

How to Make Eggnog French Toast:

Prepare the Batter: In a large mixing bowl, whisk together the eggnog, eggs, vanilla extract, cinnamon, and nutmeg until smooth and well combined.

Soak the Bread: Pour the batter into a shallow dish. Dip each slice of bread into the mixture, allowing it to soak for about 20-30 seconds per side. Make sure it’s fully coated but not overly saturated.

Heat the Skillet: Melt 1 tablespoon of butter in a non-stick skillet or griddle over medium heat.

Cook the Toast: Place the soaked bread slices onto the skillet. Cook for about 2-3 minutes per side, until golden brown and slightly crispy. Add more butter as needed for subsequent slices.

Serve Warm: Plate the French toast, dust with powdered sugar, drizzle with maple syrup, and sprinkle with crushed nuts if desired.

Enjoy immediately for the best flavor and texture!

Tips:

Don’t Rush the Soak: Give the bread time to absorb the eggnog mixture fully without getting too soggy.

Low and Slow: Cook over medium heat to ensure the inside cooks through while the outside stays golden and crispy.

Use Day-Old Bread: Slightly stale bread holds up better to soaking and frying.

Add a Little Crunch: Top with pecans or walnuts for a nice texture contrast.

Customize Your Flavors: Add a pinch of cloves or a splash of rum extract for an extra festive touch.

Latest Reviews:

⭐⭐⭐⭐⭐ “This was a huge hit with my family on Christmas morning! Easy, festive, and so delicious. Will definitely make it again.” – Jessica R.

⭐⭐⭐⭐ “Loved the flavor! Next time, I’ll add a bit more nutmeg for extra spice. Perfect holiday breakfast.” – Mark S.

⭐⭐⭐⭐⭐ “I made this for brunch, and everyone asked for the recipe! The eggnog flavor is just right.” – Emily T.

⭐⭐⭐⭐ “Good, but my bread got a little soggy. Will try with thicker slices next time.” – Laura M.

⭐⭐⭐⭐⭐ “Simple, quick, and the kids gobbled it up! The crushed pecans were a nice touch.” – Sarah K.

Printable Recipe:

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