Eggnog French Toast Recipe

Eggnog French toast is what happens when you mash up two holiday favorites and end up with something way better than you expected.

I came up with this after staring at a carton of eggnog in my fridge, wondering what else I could do with it besides just drinking it.

This version uses store-bought eggnog as the base for a custardy coating, so every slice comes out rich, creamy, and loaded with cinnamon and nutmeg.

Honestly, the best thing about this breakfast is how little effort it takes. If your kitchen’s anything like mine, you probably have most of the stuff already.

I love topping mine with a pile of whipped cream and whatever berries I can find. It looks fancy, but you can pull it off in under half an hour.

This is a go-to for Christmas morning, New Year’s, or any chilly weekend when you want something cozy. Eggnog does all the heavy lifting flavor-wise.

Let’s get into what you’ll need, the ingredients, and how I make it.

Equipment

You don’t need anything wild for eggnog French toast. I use basic kitchen gear, nothing fancy.

Here’s what I grab:

• Shallow bowl or baking dish for mixing up the eggnog batter
• Whisk or fork for blending everything together
• Large skillet or griddle—either works for cooking
• Spatula for flipping the slices
• Mixing bowl for the whipped cream
• Electric mixer or whisk (a mixer is easier, but a whisk will do if you’ve got some patience)
• Measuring cups and spoons for getting things right
• Knife and cutting board for bread and berries

I’m partial to a non-stick skillet because it makes flipping way less stressful. If you’re feeding a crowd, a griddle’s nice too.

For the whipped cream, I’ll use a mixer if I’m feeling lazy. If not, a whisk gets the job done—just takes a bit more elbow grease.

Make sure your shallow bowl is wide enough for the bread to lay flat. That way each slice soaks up the eggnog mixture evenly.

Ingredients

Here’s what you’ll need. Nothing too wild, and honestly, you probably have most of it already.

For the French Toast:

• 1 cup eggnog (store-bought or homemade—whatever you’ve got)
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pumpkin pie spice (optional)
• 1/2 teaspoon rum extract (optional, adds a little extra flavor)
• 8 thick bread slices (day-old is best)
• 2 tablespoons unsalted butter (for the pan)

For the Toppings:

• Whipped cream
• Fresh berries (strawberries, blueberries, raspberries—whatever looks good)
• Maple syrup or buttermilk syrup
• Powdered sugar (just for dusting)
• Toasted pecans (totally optional)
• Orange zest (if you’re feeling fancy)

Go for thick bread slices—they hold up better and soak up more of the custard. Day-old bread is actually perfect since it’s just dry enough to absorb all that eggnog goodness.

Cinnamon and nutmeg? You need those for the holiday vibe. The smell alone is worth it.

Instructions

First, whisk together the eggnog mixture in a shallow bowl. I mix 1 cup of eggnog with 2 eggs, a teaspoon of vanilla, and half a teaspoon of cinnamon. Keep going until it looks smooth.

Here’s how I make the French toast:

• Get a skillet or griddle hot over medium and toss in a bit of butter
• Dunk each bread slice in the eggnog mixture—cover both sides, but don’t let it get soggy
• Let any extra drip off, then lay the bread in the pan
• Cook for about 2-3 minutes per side, until it’s golden and smells amazing
• Add more butter as you go if the pan looks dry
• If you’re making a bunch, keep the finished slices warm in a 200°F oven

I always check that the pan’s hot enough for the butter to sizzle but not brown too fast. You want that golden color and a center that’s not raw.

To serve, I stack 2-3 slices on a plate, then go wild with whipped cream and berries. Dust with powdered sugar, pour over some syrup, and that’s it.

Start to finish, you’re looking at maybe 15-20 minutes.

Notes

Leftovers? Just pop them in an airtight container and stash in the fridge for up to three days. I like reheating in a toaster oven or regular oven at 350°F—keeps it crispy. Microwave’s fine if you’re in a rush, but it’ll be softer.

You can mix up the eggnog custard the night before and keep it in the fridge. Makes things easier in the morning, especially if you’re not a morning person.

No eggnog at the store? Mix heavy cream with a sprinkle of nutmeg and cinnamon. It’s not exactly the same, but it works.

Day-old bread really is better for this—soaks up the custard without falling apart. Fresh bread just gets mushy.

Whipped cream can be made a couple hours ahead. Keep it cold until you’re ready to use it, and give it a quick stir if it separates.

No berries? No problem. Bananas, apples, or even canned peaches work just fine.

Dairy-free? Grab some oat milk eggnog and coconut whipped cream. It’s a little different, but still good.

This batch feeds about 4-6 people, depending on how hungry everyone is. I usually plan for 2-3 slices per person, but honestly, someone always grabs an extra.

Tasting Notes

Taking that first bite of eggnog French toast, the warm spices hit me right away. Nutmeg and cinnamon stand out, but thankfully, they’re not over the top.

The bread’s got this soft, custardy middle that just soaks up all the eggnog goodness. On the outside, it turns golden and a little crisp from the butter—such a good mix of textures.

There’s a subtle sweetness from the eggnog, which I like since it isn’t too sugary. The vanilla sneaks in and gives everything a bit more depth.

A dollop of whipped cream on top melts just a little from the heat of the toast. It adds this creamy, light layer that makes the richness less heavy.

Fresh berries—especially strawberries and blueberries—bring a tart punch that cuts through the richness. That pop of freshness keeps things from feeling too much.

Honestly, the whole thing reminds me of cozy holiday mornings. It’s festive, feels special, but not fussy at all.

If you ask me, it’s best eaten warm, right off the griddle. The flavors come through strongest then. A little maple syrup is nice if you want it sweeter, but honestly, it’s pretty great just as is.

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