Eggnog French Toast
A festive spin on classic French toast with a holiday boost from eggnog, adding richness and warm spice to every bite.
Eggnog brings rich vanilla, warm spice, and built-in holiday cheer to French toast, plus it’s a great way to finish the leftover carton after Christmas Eve. Toasting the bread beforehand ensures the custard soaks in without making it soggy, giving you golden edges and a soft center.
Note: Use whatever eggnog you have (spiked or not). If your eggnog is very sweet, reduce the amount of sugar in the custard. If you can already taste nutmeg, skip adding any extra.
Eggnog French Toast
A festive spin on classic French toast with a holiday boost from eggnog, adding richness and warm spice to every bite.
Rhoda Boone, Culinary Director
- 1.
Lightly toast the brioche in a standard toaster, toaster oven, or oven until crisp and dry but not browned. To toast in the oven, preheat to 375F. Set slices on a cooling rack placed over a Sheet Pan and toast 6–8 minutes, flipping halfway through.
- 2.
Add the eggs to an Entrée Bowl or Pie Dish and whisk until smooth. Add the eggnog, sugar, cinnamon, vanilla, salt, and nutmeg (if using). Whisk to combine.
- 3.
Preheat a Carbon Steel Griddle over medium-low. Dip each slice of bread into the custard, coating both sides and letting it soak about 1 minute. Add the butter to the griddle to coat the surface. Cook until golden brown and set, about 2 minutes per side. Add more butter as needed during cooking.
- 4.
Serve warm with raspberries, powdered sugar, and syrup, if desired.
