Print

Eggnog French Toast Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 2 reviews

This Eggnog French Toast recipe combines the rich, creamy flavor of eggnog with classic French toast for a festive breakfast treat perfect for Christmas or any cozy morning. Thick slices of crusty country-style bread are soaked in a spiced eggnog batter and fried to golden perfection, then served with whipped cream and maple syrup for a delightful indulgence.

Ingredients

For the French Toast

  • 1 loaf crusty country-style bread, sliced 1-inch thick
  • 1 1/2 cups eggnog, store-bought or homemade
  • 2 tablespoons dark rum (optional, can omit or use 2 teaspoons rum extract)
  • 4 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons unsalted butter

For Serving

  • Whipped cream
  • Maple syrup

Instructions

  1. Slice the bread: Slice the loaf of bread into 1-inch thick slices if not already sliced. Set the bread aside to dry out slightly for about 15 minutes or up to 48 hours on the countertop to absorb the batter better.
  2. Warm the oven: Place a metal wire rack inside a rimmed baking sheet and put it in the oven. Preheat the oven to 250°F (120°C) to keep the cooked toast warm later.
  3. Make the batter: In a large bowl, whisk together the eggnog, rum (if using), eggs, ground cinnamon, ground nutmeg, and vanilla extract until the mixture is uniform in color. This is your custard batter for soaking the bread.
  4. Soak the bread: Dunk two or three pieces of the bread into the eggnog batter, flipping them to coat both sides evenly. Allow excess batter to drip off before frying. If you prefer a custard-like center, soak the bread overnight in the refrigerator.
  5. Fry the toast: Heat 1 tablespoon of unsalted butter in a large skillet or griddle over medium heat until melted and sizzling. Place the soaked bread in the skillet carefully and cook for 2 to 3 minutes on one side until golden brown. Flip and cook the other side for an additional 2 to 3 minutes until golden and cooked through. Add more butter as needed for subsequent batches.
  6. Keep warm: Transfer cooked French toast slices to the prepared wire rack in the warm oven to keep them hot while you finish frying the remaining bread.
  7. Serve: Serve the Eggnog French Toast immediately topped with whipped cream and drizzled with maple syrup for a decadent breakfast or brunch.

Notes

  • If you like your French toast more custard-like in the center, soak the bread overnight in the batter covered with plastic wrap in the refrigerator before frying.
  • Dark rum is optional but adds depth of flavor; you can replace it with rum extract if preferred or omit it altogether.
  • Use a sturdy crusty country-style bread to absorb the custard without falling apart.
  • Keep cooked toast warm in the oven on a wire rack to prevent sogginess while finishing the rest.

Find it online: https://bitezly.com/eggnog-french-toast-recipe/