Eggnog French Toast
Thick slices of bread soaked in spiced eggnog custard and griddled until golden — a cozy holiday breakfast ready in 25 minutes.
Eggnog French Toast
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Ingredients
Instructions
- Whisk the eggs, eggnog, milk, sugar, vanilla, cinnamon, nutmeg and salt in a shallow dish until smooth.
- Heat a large skillet or griddle over medium heat and melt about 1/2 tbsp butter.
- Dip each bread slice in the custard for about 10 seconds per side, letting the extra drip off.
- Cook 2 to 3 minutes per side, until deep golden and the center feels set when pressed.
- Keep finished slices warm in a 200°F oven while you cook the rest, adding butter to the pan as needed.
- Serve topped with berries, a drizzle of maple syrup and a dusting of powdered sugar.
Why this recipe works
Eggnog already holds eggs, cream, sugar and nutmeg, so the custard tastes rich with very few ingredients. A short 10-second dip keeps thick bread custardy inside without turning soggy.
Tips, substitutions & storage
- Swap: Thick-sliced Texas toast or sourdough works in place of brioche.
- Swap: Use dairy-free eggnog (almond or oat) and coconut oil in the pan for a dairy-free version.
- Slightly stale bread soaks up the custard without falling apart.
- No eggnog? Use 1 cup half-and-half plus 1 extra tbsp sugar and an extra pinch of nutmeg.
- Keep the heat at medium so the outside doesn't brown before the center cooks.
- Cool leftovers, freeze in a single layer, then reheat in a toaster or a 375°F oven.
Nutrition (estimated, per serving)
- Calories
- 420
- Protein
- 14g
- Carbs
- 52g
- Fat
- 17g
- Fiber
- 2g
- Sugar
- 20g
- Sodium
- 420mg
Nutrition information is an automatic estimate based on typical ingredients and will vary with the brands and amounts you use. It is not medical or dietary advice.
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