There’s something extra cozy about the holidays wrapped up in a plate of warm, custardy bread, and this Eggnog French Toast Recipe captures that feeling perfectly. With creamy eggnog soaking into crusty bread and just the right touch of spices, it turns breakfast into a festive celebration you’ll want to make again and again.
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Why You'll Love This Recipe
I first tried this Eggnog French Toast Recipe at a holiday brunch and it immediately became a favorite. It has that perfect balance of rich, creamy sweetness and warm spices that feel like a celebration in every bite.
- Richly Flavored: The eggnog adds a unique and festive twist that elevates your typical French toast.
- Simple Ingredients: You probably have most of them on hand, and the option to add rum gives it some grown-up warmth.
- Perfect Texture: Using thick country-style bread soaked just right keeps it fluffy inside and crisp outside.
- Super Versatile: It’s easy to customize with toppings, your favorite spices, or even a splash of bourbon if you’re feeling fancy.
Ingredients & Why They Work
Each ingredient plays its part in making this recipe special, from cozy spices to the bread that holds it all together. Here’s why I like them:
- Bread: I always go for a crusty country-style loaf sliced about an inch thick. It soaks up the eggnog beautifully without falling apart.
- Eggnog: Whether store-bought or homemade, it’s a must here for that creamy holiday flavor. Homemade eggnog will make it truly special, but store-bought does the trick for convenience.
- Dark Rum: Optional, but I love the subtle warming note it adds — sometimes I swap in a bit of rum extract for a non-alcoholic version.
- Eggs: They bind the eggnog to the bread and give the custard its classic French toast structure.
- Cinnamon & Nutmeg: These warm spices are what really make it feel like a festive morning treat.
- Vanilla Extract: Adds depth of flavor and rounds out the sweetness.
- Unsalted Butter: For frying, giving you that irresistible golden crust.
Make It Your Way
I love playing with this Eggnog French Toast Recipe to suit whatever mood I’m in. Sometimes I’ll sprinkle extra cinnamon or add a pinch of cloves for more warmth. You can easily tweak it to make it your own.
- Variation: For a dairy-free twist, substitute your favorite nut milk-based eggnog and use coconut oil instead of butter — it adds a subtle tropical note!
- Booster: Drizzling warmed caramel sauce over the top is my secret treat when serving guests.
- Seasonal Touch: Add fresh cranberries or a handful of toasted pecans for extra texture and holiday flair.
Step-by-Step: How I Make Eggnog French Toast Recipe
Step 1: Prep Your Bread
Start by slicing your loaf into thick, one-inch slices. I usually leave them out on the counter for at least 15 minutes to dry slightly — this helps the bread soak up the eggnog batter without getting mushy. If you have time, letting it rest for up to 48 hours really firms it up for the best texture.
Step 2: Whisk Together the Batter
In a large bowl, combine the eggnog, eggs, dark rum (or rum extract), cinnamon, nutmeg, and vanilla extract. I like to whisk it all until it’s perfectly uniform and lightly frothy — this ensures every bite is packed with flavor.
Step 3: Soak and Fry the Bread
Dunk a couple of slices into your batter at a time, flipping to coat both sides. Use tongs or your fingers to lift the bread out and let any excess drip off. If you soaked the slices overnight, handle them with extra care—they’ll be more delicate.
Heat a tablespoon of butter in a skillet over medium heat. When it’s melted and bubbly but not browned, add the soaked bread. Cook for 2-3 minutes per side until golden brown and crispy. I find cooking in batches keeps the skillet at a steady temperature and helps the toast brown evenly.
Step 4: Keep Warm and Serve
Pop the cooked slices onto a wire rack set over a baking sheet and keep them in a warm 250°F oven while you finish the rest. This little trick keeps your toast crisp without drying it out. Serve right away with your favorite toppings — I never skip the whipped cream and a generous drizzle of real maple syrup!
Top Tip
From my experience making this Eggnog French Toast Recipe multiple times, a few simple tricks really make it shine and keep your morning stress-free.
- Bread Thickness Matters: Don’t slice it too thin—1-inch thick slices soak up just enough batter without falling apart when you flip.
- Control the Heat: Medium heat keeps the butter from burning and cooks the toast evenly inside and out.
- Rest the Toast in Oven: Instead of piling cooked slices on a plate, use a wire rack in the oven to keep them warm and crispy.
- Handle Soaked Bread Gently: Especially if you soak bread overnight, you’ve got to treat it like a delicate treasure to avoid tearing.
How to Serve Eggnog French Toast Recipe
Garnishes
For me, a dollop of freshly whipped cream alongside a generous drizzle of real maple syrup is non-negotiable. I often sprinkle a little extra cinnamon or some finely chopped toasted pecans on top to add a bit of crunch and spice.
Side Dishes
I like to keep it simple on the sides—crispy bacon or sausage links add savory contrast, and fresh berries bring a bright, tart balance to the richness of this Eggnog French Toast Recipe.
Creative Ways to Present
For holiday brunch, I love stacking slices into a pretty tower, garnished with a dusting of powdered sugar and topped with a sprig of fresh rosemary or mint. Adding a side of spiced orange segments brightens things up and makes it look like you really went the extra mile.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which can happen, but rarely!), I store them in an airtight container in the fridge for up to 2 days. The toast stays surprisingly tender, though you might want to refresh it a bit before serving.
Freezing
I’ve frozen leftover Eggnog French Toast for quick breakfasts. Lay slices on a baking sheet to freeze individually, then transfer to a zip-top bag. It keeps well for about a month and pops back to life beautifully in the toaster or oven.
Reheating
To reheat, I recommend using a toaster oven or regular oven set around 300°F. This way, you get warmed-through toast with a lightly crisp exterior. Microwaving works in a pinch but can make it soggy.
Frequently Asked Questions:
Thick-cut, crusty breads like country-style or challah work best because they soak up the eggnog custard without falling apart. Avoid thin or very soft bread, which can get too soggy.
Not at all! Rum adds a warmer, more complex flavor, but you can skip it or substitute rum extract if you prefer no alcohol. The recipe is delicious either way.
While you can mix the batter ahead and store it in the fridge for a few hours, I recommend soaking the bread slices in it just before cooking to avoid them becoming too soggy and fragile.
I love classic maple syrup and whipped cream. You can also add fresh berries, toasted nuts, or a sprinkle of cinnamon sugar for extra flair. For a holiday touch, a drizzle of caramel or chocolate sauce works wonders.
Final Thoughts
This Eggnog French Toast Recipe holds a special place in my heart as a holiday tradition and any chilly weekend breakfast. It’s one of those dishes that’s easy enough to whip up yet feels truly indulgent. I hope you’ll enjoy making it as much as I do — it’s like a warm hug on a plate you share with the people you love.
Print
Eggnog French Toast Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
This Eggnog French Toast recipe transforms classic French toast into a rich and festive breakfast treat using eggnog and warm spices. Perfect for holidays or cozy mornings, it features slices of crusty country bread soaked in a creamy eggnog batter with cinnamon, nutmeg, and vanilla, then pan-fried to golden perfection and served with maple syrup and whipped cream.
Ingredients
Bread
- 1 loaf crusty country-style bread, sliced 1-inch thick
Batter
- 1 ½ cups eggnog, store-bought or homemade
- 2 tablespoons dark rum (optional, can omit or use 2 teaspoons rum extract)
- 4 large eggs
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
For Cooking
- 3 to 4 tablespoons unsalted butter
To Serve
- Whipped cream
- Maple syrup
Instructions
- Slice the bread: Slice the loaf into 1-inch thick pieces and set them aside to dry out slightly for 15 minutes while you prepare the batter. You can also dry them out up to 48 hours in advance.
- Warm the oven: Place a metal wire rack inside a rimmed baking sheet and preheat your oven to 250°F. This will keep the cooked French toast warm and crisp.
- Make the batter: In a large bowl, whisk together the eggnog, dark rum or rum extract if using, eggs, cinnamon, nutmeg, and vanilla extract until the mixture is smooth and uniform in color.
- Soak the bread: Dunk two or three slices of bread into the batter, flipping to coat both sides thoroughly. Allow excess batter to drip off before cooking.
- Fry the toast: Heat 1 tablespoon of unsalted butter in a large skillet or griddle over medium heat. Once melted and hot, add the soaked bread slices carefully. Cook each side for 2 to 3 minutes or until golden brown. Flip gently to avoid breaking fragile soaked bread.
- Keep warm in the oven: Transfer the cooked French toast slices to the wire rack in the warm oven. Continue soaking and frying the remaining bread slices, replenishing butter in the pan as needed.
- Serve: Serve the hot Eggnog French Toast immediately topped with whipped cream and maple syrup for a festive, indulgent breakfast.
Notes
- For a non-alcoholic version, omit the rum or substitute with rum extract.
- Using a crusty, country-style bread helps the toast hold up well during soaking and frying.
- Drying the bread before soaking helps prevent it from becoming too soggy.
- Keep the cooked toast warm in a low oven on a wire rack to stay crisp until serving.
- Leftover French toast can be refrigerated and reheated gently in a skillet or oven.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 215 mg

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