There’s something truly magical about the holidays captured in this Eggnog French Toast Recipe. The custardy sweetness of eggnog combined with warm spices transforms regular French toast into something delightfully festive and cozy—perfect for a special weekend breakfast or brunch.
Jump to:
Why You'll Love This Recipe
I first tried this Eggnog French Toast Recipe during a snowy winter morning, and it instantly became a staple in our holiday routine. It’s indulgent without being complicated, and every bite brings that perfect blend of spice and sweetness.
- Festive Flavors: Eggnog, cinnamon, and nutmeg work together to create a warm, comforting taste that's irresistible.
- Simple to Make: You probably have most ingredients on hand, so it’s an easy upgrade to your usual French toast.
- Customizable: Whether you want to add a splash of rum or keep it kid-friendly, this recipe plays well with a few swaps.
- Perfect Texture: The thick slices soak up just the right amount of batter, giving you soft, gooey centers and crisp edges.
Ingredients & Why They Work
This recipe keeps things simple but tasty. The ingredients blend to bring out the holiday spirit while giving you that classic French toast experience. Here’s a quick look at what you’ll need and why each piece plays a part.
- Country-Style Bread: Thick, crusty slices soak up the eggnog custard beautifully without falling apart.
- Eggnog: The star ingredient that adds creamy richness and spice, replacing the usual milk or cream.
- Dark Rum (optional): Adds a subtle warmth and depth; feel free to skip or substitute rum extract if preferred.
- Large Eggs: Bind the batter and provide structure for that custardy texture.
- Ground Cinnamon: A classic warming spice that lifts all the flavors.
- Ground Nutmeg: Gives a hint of sweetness and cozy spice typical of eggnog drinks.
- Vanilla Extract: Enhances the natural sweetness and rounds out the spiced notes.
- Unsalted Butter: For frying—helps get that golden-brown, crispy outside without overpowering flavors.
- Whipped Cream & Maple Syrup (for serving): Adds indulgent finishing touches that make every bite feel special.
Make It Your Way
Personally, I love playing around with this Eggnog French Toast Recipe depending on the season and mood. It’s forgiving, so you can easily add your favorite twists to make it your own.
- Variation: Sometimes I swap the rum for a splash of orange extract to fancy it up or keep it kid-friendly. The slight citrus twist is surprisingly refreshing!
- Dietary Modifications: Use gluten-free bread or plant-based eggnog to fit your needs—just make sure your bread is thick and sturdy for soaking.
- Seasonal Tweaks: Add a pinch of cardamom or swap nutmeg for pumpkin pie spice for a fall-themed flavor.
Step-by-Step: How I Make Eggnog French Toast Recipe
Step 1: Dry Out the Bread
Start by slicing your country-style bread into 1-inch thick pieces. Let them sit on your counter for at least 15 minutes (or up to a day or two) to dry out just a bit. This helps the bread soak up the eggnog batter without turning mushy. I’ve found this step crucial for that perfect custardy inside but still crisp edges.
Step 2: Warm Your Oven
While prepping the batter, preheat your oven to 250°F. Place a wire rack over a rimmed baking sheet and set it inside the oven. This will be your resting spot to keep the fried toast warm and crispy while you finish the batch.
Step 3: Whisk Together the Eggnog Batter
In a large bowl, whisk together eggnog, eggs, rum (if using), cinnamon, nutmeg, and vanilla extract until smooth and uniform in color. The aroma at this stage is just heavenly—spicy, creamy, and inviting. This mixture creates the custard base your bread will soak up.
Step 4: Soak the Bread Slices
Gently dunk two or three slices of bread into the batter, flipping to coat both sides evenly. I like letting the slices soak for about 20 to 30 seconds per side to absorb enough custard without becoming too soggy. If the bread is very fresh or thicker, extend soaking time slightly, but handle gently to avoid tearing.
Step 5: Fry to Golden Perfection
Heat 1 tablespoon of unsalted butter in a skillet or griddle over medium heat. Once the butter melts and starts to foam, place the soaked bread slices carefully into the pan. Cook for 2 to 3 minutes until you see a gorgeous golden-brown crust forming on the bottom, then flip and cook the other side another 2–3 minutes. Adjust the heat if your toast browns too quickly. Keep adding butter as needed for each batch.
Step 6: Keep Warm and Serve
Transfer cooked slices to the wire rack in your warm oven—it keeps them crispy while you finish frying the rest. Serve immediately with generous drizzles of maple syrup and a dollop of whipped cream. I guarantee, that first forkful will be pure holiday bliss.
Top Tip
Having made this Eggnog French Toast Recipe many times, I’ve discovered a few tricks that make all the difference between good and great. Follow these to impress your family and make mornings truly special.
- Use Sturdier Bread: Country-style or challah bread works best because it soaks custard without falling apart.
- Don't Skip Drying: Let the bread sit out to dry — it prevents soggy, disappointing toast.
- Keep It Warm on a Rack: Avoid stacking cooked toast; use a wire rack in a low oven to maintain crispness.
- Adjust Soaking Time: Softer bread needs less soak; thicker bread benefits from a little longer but handle carefully.
How to Serve Eggnog French Toast Recipe
Garnishes
When I serve this Eggnog French Toast Recipe, I always reach for freshly whipped cream—its airy fluffiness perfectly offsets the rich custard flavor. A drizzle of real maple syrup is a must, but for extra flair, a sprinkle of powdered sugar or toasted pecans turns it into a breakfast fit for guests.
Side Dishes
Eggnog French toast makes such a treat on its own, but I love pairing it with crisp apple slices or a light citrus fruit salad to balance the richness. Crispy bacon or sausage on the side also adds a salty contrast that rounds out the meal beautifully.
Creative Ways to Present
For special occasions, try stacking the slices into a mini tower and drizzle with warm caramel sauce instead of maple syrup. Garnish with fresh cranberries or pomegranate seeds for a burst of color and tart balance. This always gets lots of “oohs” and “ahhs” around the table.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and who doesn’t?), wrap individual slices tightly in plastic wrap or foil and store them in the refrigerator. They keep well for up to 2 days, which is perfect for quick breakfasts during busy mornings.
Freezing
I’ve frozen cooked Eggnog French Toast slices before; just layer parchment paper between slices to prevent sticking, then seal in a freezer-safe bag. They’ll keep for up to 2 months—ideal for making ahead during the holiday season.
Reheating
Reheat frozen or refrigerated slices in a toaster or oven at 350°F for about 10 minutes until warmed through. This method keeps the edges crisp rather than soggy, which makes all the difference compared to microwaving.
Frequently Asked Questions:
Absolutely! Store-bought eggnog works perfectly and is very convenient. Just choose your favorite brand or homemade if you want a personal touch.
Yes! The dark rum is optional and can be left out or replaced with rum extract for flavor without alcohol. It’s kid-friendly and just as delicious.
I recommend using crusty country-style bread or challah. They’re thick and absorb the custard well without turning mushy, giving you great texture.
You can mix the batter a few hours ahead and refrigerate it, but fresh batter tends to yield the best texture and flavor. If refrigerating, give it a good whisk before dipping your bread.
Final Thoughts
This Eggnog French Toast Recipe has genuinely brightened up many holiday mornings for me and my loved ones. It’s that special comfort food that’s both nostalgic and festive, yet simple enough to become a regular treat. I hope you enjoy making it as much as I do, and that it brings a little extra cozy magic to your breakfast table.
Print
Eggnog French Toast Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
A festive twist on classic French toast using rich, creamy eggnog infused with warm spices and a splash of rum, perfect for a holiday breakfast or brunch.
Ingredients
Main Ingredients
- 1 loaf crusty country-style bread, sliced 1-inch thick
- 1 ½ cups eggnog, store-bought or homemade
- 2 tablespoons dark rum (optional, can omit or use 2 teaspoons rum extract)
- 4 large eggs
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons unsalted butter
For Serving
- Whipped cream
- Maple syrup
Instructions
- Slice the Bread: Slice the loaf into 1-inch thick pieces and set aside to dry out for 15 minutes up to 48 hours to ensure the bread soaks up the batter well.
- Warm the Oven: Preheat your oven to 250°F and place a metal wire rack inside a rimmed baking sheet to keep the toasted bread warm after cooking.
- Make the Batter: In a large bowl, whisk together the eggnog, dark rum (if using), eggs, ground cinnamon, ground nutmeg, and vanilla extract until the mixture is smooth and uniform in color.
- Dunk the Bread: Dip two or three slices of bread into the eggnog batter, flipping to coat both sides thoroughly but gently to avoid breaking if soaked longer.
- Fry the Toast: Heat 1 tablespoon of unsalted butter in a large skillet or griddle over medium heat. Once melted, transfer the soaked bread slices to the skillet, letting excess batter drip off. Cook for 2 to 3 minutes on each side or until golden brown.
- Keep Toast Warm: Move the cooked French toast to the wire rack in the preheated oven to keep warm. Repeat the soaking and frying process with remaining slices, adding more butter as needed.
- Serve: Serve the eggnog French toast warm topped with whipped cream and maple syrup for a delicious seasonal breakfast or brunch treat.
Notes
- Using slightly stale or dried-out bread improves soaking and texture of the French toast.
- If avoiding alcohol, substitute dark rum with rum extract or omit entirely.
- Use unsalted butter to better control salt levels in the dish.
- Keep cooked slices warm in the oven to maintain crispness while frying the rest.
- Feel free to garnish with fresh berries or a dusting of powdered sugar for extra flavor and presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 190 mg
Leave a Reply