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Eggnog French Toast – not just for the holidays!
Eggnog French Toast is crispy and buttery on the outside, soft and custardy on the inside. What a treat!
As long as there’s eggnog available in the grocery store, I’ll be making my favorite Eggnog French Toast. You might think it can’t be dramatically different from everyday French toast, but it is! If you’re an enthusiastic fan of eggnog, like me, then you’re going to flip for this hearty breakfast treat!
What is the best kind of bread to use for Eggnog French Toast?
The key to terrific Eggnog French Toast is to start with a loaf of glossy, enriched challah or brioche. I’ve also used a hearty but soft Italian loaf with great success. However, the eggy breads are our favorite.
You can also use thick sliced sandwich bread, if desired. You’ll need to reduce the soaking time as soft breads may get mushy if soaked too long in the eggnog mixture. Trust me when I say, store-bought or homemade challah is the best choice for this breakfast favorite!
Ingredients needed to make the best Eggnog French Toast:
- eggs – you’ll need 3 large eggs for this recipe. If you only have extra-large eggs, use those instead.
- eggnog – we always try to use good quality, thick eggnog for this recipe. You can use store-bought or homemade eggnog for this recipe. If using low-fat or thinner eggnog, increase the amount of eggs to four.
- granulated sugar – you only need two tablespoons of sugar, especially if using sweeter eggnog as the base. If you want to skip the syrup and use a dusting of powdered sugar instead, feel free to increase the sugar to three tablespoons.
- vanilla extract
- nutmeg – we love fresh grated nutmeg for this recipe but you only need a little! If using pre-ground nutmeg, you may want to reduce the amount to 1/8th teaspoon.
How to make Eggnog French Toast:
This recipe couldn’t be easier and is practically impossible to mess up.
- First, lightly beat the eggs. Add the eggnog, sugar, vanilla, salt and nutmeg. Whisk to combine.
- Next heat a large nonstick skillet, or cast iron skillet over medium heat. Swirl 1 tablespoon of butter in the hot skillet.
- While the skillet is preheating soak the bread slices in the eggnog mixture. Using tongs, transfer the soaked bread to the hot skillet, taking a moment to allow the excess eggnog mixture to drip back into the dish.
- Repeat with 2 or 3 more bread slices taking care not to overcrowd the skillet.
- Cook until the French toast is dark golden brown on both sides. Remove to a plate and serve.
- Wipe out the skillet and repeat with another tablespoon of butter and the remaining bread slices soaked in the eggnog mixture.
Suggestions for serving Eggnog French Toast:
- Warm maple syrup drizzled over a pat of butter is my favorite
- Dust with powdered sugar
- Fresh grated nutmeg
- A pinch of ground cinnamon
- Fresh fruit like strawberries, blueberries or blackberries
- Nuts – pecans, walnut or sliced almonds are all delicious
- Or whipped cream!
What if your family doesn’t like eggnog?
No worries! This recipe is easily adapted if your family’s not into eggnog.
- Use half-and-half or whole milk in place of the eggnog and add one more egg to the mixture for a total of four;
- Add another tablespoon of granulated sugar;
- Replace the nutmeg with ground cinnamon and that’s it! Easy peasy!
- We still recommend using challah or brioche bread for the French toast recipe.
And, if you’re serving a crowd, feel free to double this recipe. Simply adjust the serving size to 8 when you print the recipe.
Can this recipe be made ahead?
The eggnog mixture can be made ahead, covered and refrigerated overnight. Whisk again before using.
To serve your family or guests at the same time, simply place the cooked French toast on a wire rack set over a baking pan. Put the pan, rack and French toast in a warm oven (about 170 degrees F). It won’t have to be in the oven for long as the French toast cooks quickly!
Have all your toppings ready to go, serve and enjoy!
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Eggnog French Toast
- large skillet
- 3 large eggs
- 1 ½ cups eggnog
- 2 tablespoons granulated sugar
- 2 teaspoons vanilla
- pinch of salt
- ¼ teaspoon fresh ground nutmeg
- 8 slices day-old challah bread, cut ¾ to 1-inch thick (1 lb loaf)
- butter for frying
- maple syrup
- powdered sugar
- fresh grated nutmeg
- sliced fruit
- Beat the eggs lightly in a shallow pan or casserole dish. Add the eggnog, sugar, vanilla, salt and nutmeg. Whisk until the sugar is dissolved.
- Heat a large non-stick skillet over medium heat. Swirl 1 tablespoon butter in the hot skillet to coat. While the butter is melting, soak a few bread slices for 30 to 40 seconds on each side. Gently lift the bread from the eggnog using tongs, allowing any excess to drip back into the dish. Transfer the soaked bread to the preheated skillet. Repeat with two or three more slices taking care not to crowd the pan. Cook until deep golden brown on both sides.
- Wipe out the skillet and add another tablespoon butter to the pan. Once hot, add 3 to 4 more eggnog soaked slices to the hot skillet.
- Serve immediately or place in a warm oven on a wire rack set inside a baking pan.
- Any thick cut hearty bread will do in this recipe. Challah and brioche are our favorites.
- If using a “light” or thinner eggnog, add an extra egg to the soaking mixture.
- Substitute 1 teaspoon rum for 1 teaspoon of the vanilla if desired
Christmas is a great time to enjoy a big family breakfast!
For our baker friends, you’ll want to plan ahead and make a batch of these incredible, no-fail cinnamon rolls. Topped with a maple-coffee icing, these yeasty sweet rolls are sure to please!
And finally, this deeeeelicious Cinnamon Breakfast Cake is perfect to have on hand for breakfast or brunch. Served warm or room temperature, your family and guests are going to love it 🙂
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