Easy Eggnog French Toast (25-Minute Christmas Breakfast)
Every December there’s a carton of eggnog in my fridge, and every year I end up with a little left over that nobody wants to drink. A few years ago I poured it into a French toast custard instead of milk, and I’ve never looked back. This eggnog French toast is now one of my favorite holiday breakfasts.
The eggnog already has sugar, cream and a hint of nutmeg, so it does most of the work for you. Just add eggs, vanilla and a little cinnamon, dip thick slices of brioche, and cook them in butter until golden and crisp at the edges. The inside stays soft and custardy, almost like a bread pudding.
It takes about 25 minutes from start to finish, so it’s easy enough for a regular December weekend but special enough for Christmas morning.
Why You’ll Love This Eggnog French Toast
- Uses up leftover eggnog. No more half-full cartons at the back of the fridge.
- Built-in holiday flavor. Eggnog brings the cream, sugar and spice in one pour.
- Quick. Ready in about 25 minutes.
- Crisp outside, soft inside. Thick brioche gives the perfect texture.
- Kid approved. It tastes like a treat, so it disappears fast.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide to the ingredients.
- Eggnog: Store-bought or homemade both work. Use a non-alcoholic eggnog so it’s family friendly. Light eggnog works too.
- Thick bread: Brioche or challah sliced about 3/4 to 1 inch thick. Texas toast or thick French bread are good swaps.
- Eggs: Help the custard set so the French toast holds together.
- Cinnamon and nutmeg: Boost the eggnog flavor. Freshly grated nutmeg is extra nice here.
- Butter: Gives the slices a golden, crisp crust.
How to Make Eggnog French Toast
- Whisk the custard. Combine eggs, eggnog, vanilla, cinnamon, nutmeg and salt in a shallow dish.
- Heat the pan. Melt a little butter in a skillet over medium heat.
- Dip the bread. Soak each slice about 10 seconds per side.
- Cook until golden. Cook 2 to 3 minutes per side, adding butter between batches.
- Serve warm. Top with maple syrup, powdered sugar, whipped cream and nutmeg.
My Tips for the Best Eggnog French Toast
- Use bread that’s a day or two old. It soaks up the custard without getting soggy.
- Whisk the custard really well so you don’t get streaks of cooked egg on the bread.
- Keep the heat at medium. Eggnog has sugar, so high heat burns the outside before the middle cooks.
- Don’t crowd the pan. Cook in batches and keep the finished slices warm in a low oven.
Variations to Try
- Orange eggnog: Add the zest of one orange to the custard.
- Cinnamon swirl: Use cinnamon swirl bread for even more spice.
- Stuffed: Spread cream cheese and jam between two thin slices before dipping.
- Baked: Cube the bread, pour the custard over it in a dish and bake at 350°F (175°C) for 35 to 40 minutes.
Make-Ahead, Storage and Reheating
- Make ahead: Whisk the custard the night before and keep it covered in the fridge.
- Storage: Refrigerate cooled slices in a sealed container for up to 3 days.
- Freeze: Freeze slices on a tray, then bag them for up to 2 months.
- Reheat: Toast them, or bake at 350°F (175°C) for 8 to 10 minutes.
What to Serve With It
I like to serve eggnog French toast with crispy bacon, scrambled eggs and fresh berries or orange slices. If you’re feeding a big group, make a pan of my Christmas French Toast Bake ahead of time and cook a batch of these fresh for the kids. Hot coffee or a mug of warm eggnog on the side makes it perfect.
Frequently Asked Questions
Can I use spiked eggnog? I recommend non-alcoholic eggnog. The alcohol doesn’t fully cook off in such a short time, and it can taste harsh.
Can I use regular sandwich bread? Yes, but it’s thinner and softer. Dip it quickly, just a few seconds per side, so it doesn’t fall apart.
Do I need to add sugar? No. Eggnog is already sweet, and the syrup adds more sweetness at the table.
How do I know it’s cooked through? The outside should be deep golden and the center should feel springy, not wet, when you press it.
Can I make it dairy-free? Yes. Use a plant-based nog, like almond or oat nog, and cook in oil or vegan butter.
One Last Thing
This eggnog French toast is one of those little holiday traditions that takes almost no effort but makes the morning feel special. If you make it, leave a comment and a star rating below. I’d love to hear what you think. And save it to your Christmas breakfast board on Pinterest so it’s there when the eggnog comes back to the store!
Eggnog French Toast
Ingredients
- 8 slices brioche or challah bread 3/4 to 1 inch thick, slightly stale
- 3 large eggs
- 1 1/4 cups eggnog store-bought or homemade, non-alcoholic
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg plus more for serving
- 1 pinch salt
- 2 to 3 tbsp unsalted butter for the pan
- maple syrup, powdered sugar and whipped cream for serving
Instructions
- In a shallow dish, whisk the eggs, eggnog, vanilla, cinnamon, nutmeg and salt until completely smooth.
- Heat a large skillet or griddle over medium heat and melt about 1 tablespoon of butter.
- Dip each bread slice into the eggnog mixture for about 10 seconds per side, letting the extra drip off.
- Cook the slices for 2 to 3 minutes per side, until deep golden brown and cooked through in the center. Add more butter between batches.
- Keep cooked slices warm in a 200°F (95°C) oven while you finish the rest.
- Serve warm with maple syrup, a dusting of powdered sugar, whipped cream and a pinch of nutmeg.
Notes
Storage: Refrigerate cooled slices for up to 3 days or freeze for up to 2 months.
Reheat: Toast or bake at 350°F (175°C) for 8 to 10 minutes.
Variations: Add orange zest, use cinnamon swirl bread, or top with sugared cranberries.
