Eggnog French Toast Recipe

This Eggnog French Toast Recipe is the easiest way to use up holiday eggnog, and it might be the best breakfast you make all December. Thick slices of bread soak up the rich, spiced custard, then fry to a deep golden brown with crisp edges and a custardy middle. A dusting of powdered sugar and a drizzle of maple syrup finish a breakfast that tastes like a celebration.

For more seasonal favourites, try our Cinnamon Apple Scones, our Pumpkin Spice Latte and our Hot Honey Croissant Breakfast Casserole.

What Makes This Eggnog French Toast So Good

Eggnog is already a custard, so it does the work of eggs, milk, sugar, and spice in one pour. The result is richer and more deeply flavored than ordinary French toast, with nutmeg and vanilla already built in. A little extra cinnamon and a splash of rum extract, if you like, push it further into holiday territory.

The bread choice matters just as much. Thick cut brioche or challah soaks up the custard without falling apart, and slightly stale bread absorbs even better. A quick soak, not a long drown, keeps the slices custardy inside instead of soggy, and medium heat gives the sugars time to caramelize without burning.

The Key Ingredients

Three things decide the outcome: the bread, the eggnog, and the pan.

The Bread

Use thick cut brioche, challah, or Texas toast, sliced about three quarters of an inch thick. Slightly stale bread is ideal because it absorbs the custard without collapsing. Fresh, thin sandwich bread turns mushy, so avoid it.

The Eggnog

Full fat store bought eggnog works perfectly, and its built in nutmeg and vanilla mean less measuring. If your eggnog is very thick, thin it with a splash of milk so it soaks evenly into the bread.

The Pan and Fat

A heavy skillet or griddle over medium heat gives the most even browning. Butter adds flavor and helps the sugars caramelize, but wipe the pan between batches so burnt butter does not darken the next slices.

How to Make Eggnog French Toast

The method is fast: whisk, dip, fry, and serve warm.

• Whisk the custard: whisk eggnog, eggs, cinnamon, vanilla, and a pinch of salt in a shallow dish.
• Soak briefly: dip each slice for 20 to 30 seconds per side, letting excess drip off.
• Fry in butter: melt butter in a skillet over medium heat and fry 2 to 3 minutes per side until deep golden.
• Keep warm: hold finished slices in a low oven while you fry the rest.
• Serve hot: dust with powdered sugar and serve with maple syrup and berries.

Mistakes to Avoid

Soaking Too Long

Eggnog is thick and rich, so a long soak waterlogs the bread. Twenty to thirty seconds per side is plenty for a custardy center that still holds its shape.

Cooking on High Heat

Eggnog has a lot of sugar, which burns fast on high heat. Medium heat gives a deep golden crust without a bitter, scorched exterior.

Using Thin Bread

Thin sandwich bread collapses in the custard and fries up soggy. Thick, sturdy bread is non negotiable for good French toast.

What to Serve with Eggnog French Toast

This rich breakfast pairs with bright, simple sides:

• Maple syrup, warm, for drizzling
• Fresh berries, for a tart contrast
• Crispy bacon, salty against the sweet toast
• Powdered sugar, dusted generously on top

Make It Your Own

The recipe is easy to dress up. Add a splash of rum or bourbon extract to the custard for grown up flavor, stuff two slices with cream cheese and jam for a stuffed version, or top with caramelized bananas for a special occasion breakfast. For a crowd, bake the soaked slices on a sheet pan at 375 degrees for 15 minutes instead of frying in batches.

Make This Eggnog French Toast Today

Golden, custardy, and tasting of Christmas morning, this French toast is the holiday breakfast to remember. Whisk the eggnog and fry it up tonight. Browse more of our Breakfast recipes for more slow mornings.