Eggnog French Toast

Thick slices of brioche dipped in a spiced eggnog custard and cooked in butter until golden. An easy, festive Christmas breakfast ready in 25 minutes.

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast, Brunch

Cuisine American

Servings 4 servings (8 slices)

Calories 420 kcal

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

Make ahead: Whisk the eggnog custard the night before and keep it covered in the fridge.
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.

Keyword christmas french toast, easy christmas breakfast, eggnog french toast, holiday breakfast