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–+ servings

Eggnog French Toast

Rich, custardy eggnog French toast with warm holiday spices, finished with whipped cream and fresh berries for an easy festive breakfast.
Amanda
Prep Time 10 minutes
Cook Time 10 minutes
Extra Time 0 minutes
Total Time 20 minutes
Serving Size 4 servings

Equipment

  • Shallow bowl or baking dish
  • Whisk
  • Large skillet or griddle
  • Spatula
  • Measuring cups and spoons
  • Mixing bowl (for whipped cream)
  • electric mixer or whisk
  • Knife and cutting board
  • Optional: oven (to keep warm)

Ingredients

  • 1 cup eggnog store-bought or homemade
  • 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
  • 8 slices thick-cut bread day-old preferred (brioche, challah, or Texas toast)
  • 2 tablespoons unsalted butter for the pan, plus more as needed
  • 1 cup whipped cream for serving (store-bought or homemade)
  • 1 1/2 cups fresh berries strawberries/blueberries/raspberries, for serving
  • 1/2 cup maple syrup for serving (or buttermilk syrup)
  • 2 tablespoons powdered sugar for dusting
  • 1/4 cup toasted pecans optional, for serving
  • 1 teaspoon orange zest optional, for serving

Instructions

  • In a shallow bowl, whisk together the eggnog, eggs, vanilla, cinnamon, nutmeg, and (if using) pumpkin pie spice and rum extract until smooth.
  • Heat a large skillet or griddle over medium heat. Add a little butter and let it melt until it sizzles.
  • Dip each slice of bread into the eggnog mixture, coating both sides. Let excess drip off, then place the bread on the hot skillet.
  • Cook 2–3 minutes per side, flipping once, until golden brown and cooked through. Add more butter between batches as needed.
  • If cooking in batches, keep finished slices warm on a baking sheet in a 200°F (95°C) oven until ready to serve.
  • Serve warm with whipped cream, fresh berries, a dusting of powdered sugar, and syrup. Add toasted pecans and orange zest if desired.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven or toaster oven until warmed through (microwave works but softens the exterior).
Make-ahead: Whisk the custard the night before and refrigerate. Stir before dipping bread.
Tip: Day-old, thick bread holds up best and absorbs the custard without getting mushy.

Nutrition

Calories: 450kcal | Protein: 14g | Saturated Fat: 8g | Cholesterol: 180mg | Sodium: 430mg