Eggnog French Toast
Eggnog French toast is an easy, festive twist on a breakfast classic with thick slices of bread dipped in a rich, creamy eggnog custard. With all the cozy flavors of the holidays, this is the perfect main for Christmas morning, holiday brunch, or a special weekend treat.
Nothing says ho-ho-holidays as much as eggnog.
I’m a huge fan and want all the eggnog flavored goodies this time of year.
And if you love eggnog as much as I do, this eggnog French toast is a delicious excuse to enjoy the treat first thing in the morning.
Plus, it’s just as easy to make as regular French toast.
Instead of using cream or milk in the egg mixture, you’ll use creamy eggnog to give every slice some holiday magic.
Serve it warm with butter, maple syrup, powdered sugar, or fresh fruit for an easy holiday breakfast everyone will look forward to.
Ingredients
To make this you’ll need:
- Eggs
- Eggnog– Either use homemade eggnog or your favorite store bought version.
- Spices– Ground cinnamon and salt.
- Vanilla extract– Real is best.
- Butter– To cook the French toast in.
- Bread– Brioche bread with thick slices. Look in the bakery department for this rather than the bread aisle.
- Toppings– Syrup and whipped cream (both optional).
How to Make
Eggnog french toast is so easy to make!
Whisk the eggs, eggnog, cinnamon, vanilla, and salt together in a mixing bowl until it’s evenly combined.
Then, melt some butter in a large skillet set over medium to medium high heat.
Working quickly dip a slice of bread into the batter just long enough to evenly coat, flipping it over once.
Let the excess batter drip off for a second or two back into the bowl.
Then immediately put the battered bread slice onto the hot skillet.
Cook the slice for 3-4 minutes per side until or until each side is golden brown.
Once it’s golden brown on both sides, transfer it to a waiting plate.
Repeat until you’ve cooked all the French toast.
Serve warm topped with a drizzle of syrup, whipped cream, and a pinch of extra ground cinnamon.
Enjoy!
Storing Leftovers
Left any leftover French toast slices cool completely.
Then transfer them to an airtight container with layers of parchment paper into between one.
Refrigerate for 3 days.
For best results, reheat them in skillet over medium low heat until they are warmed through.
Tips and Tricks
- Don’t soak the brioche in the custard. The bread will fall apart if you do more than just dip it.
- For best results, only flip the French toast once at the halfway mark.
- It’s ready to flip when it easily pulls away from the skillet.
- Grease the skillet in between each batch with more butter.
Other Festive Breakfast Recipes
Eggnog French toast is a delicious main for any holiday breakfast or brunch.
Make it and enjoy!
Looking for other festive breakfast recipes?
Try these:
If you’ve tried this EGGNOG FRENCH TOAST or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Eggnog French Toast
Ingredients
- 6 large eggs
- 1 3/4 cups egg nog
- 1 1/4 tsp ground cinnamon + more for topping
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt optional, but recommended
- butter
- 1 loaf brioche bread (with thick slices)
- whipped cream for topping
- syrup for topping
Instructions
- Add the eggs, eggnog, cinnamon, vanilla, and salt to a mixing bowl. Whisk together until evenly combined and well mixed.6 large eggs, 1 3/4 cups egg nog, 1 1/4 tsp ground cinnamon, 1 1/2 tsp vanilla extract, 1/2 tsp salt
- Add some butter to a large skillet set over medium/high heat to melt.butter
- Working quickly dip a slice of bread into the batter, flipping, just long enough to evenly coat. Let excess batter drip off for a second or two, then immediately transfer it to the hot skillet.1 loaf brioche bread (with thick slices)
- Cook for 3-4 minutes per side, until golden brown, then transfer to a waiting plate. Repeat until all the french toast has been prepared.
- Serve warm topped with a drizzle of syrup, whipped cream, and a pinch of extra ground cinnamon.whipped cream, syrup
Notes
- Don't soak the brioche in the custard. The bread will fall apart if you do more than just dip it.
- For best results, only flip the French toast once at the halfway mark.
- It's ready to flip when it easily pulls away from the skillet.
- Grease the skillet in between each batch with more butter.
Nutrition
