I make this Eggnog French Toast when I want something rich, warmly spiced, and perfectly golden for breakfast. The creamy eggnog blends beautifully with vanilla, cinnamon, and nutmeg, giving every bite that cozy holiday flavor I love. It feels festive yet simple enough for a relaxed morning at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large eggs, room temperature
1 ¼ cups eggnog, room temperature
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg
⅛ teaspoon kosher salt
10–12 slices brioche bread
Maple syrup, for topping
Eggnog whipped cream, for topping
Directions
I start by preheating a griddle to 350°F to 375°F, or I heat a large skillet over medium heat. If needed, I lightly coat the surface with nonstick cooking spray.
In a large mixing bowl, I whisk together the eggs, eggnog, vanilla extract, cinnamon, nutmeg, and kosher salt until the mixture is smooth and fully combined.
Next, I dip each slice of brioche bread into the eggnog mixture, coating both sides evenly without letting the bread soak too long. I lift each slice and allow any excess mixture to drip back into the bowl.
I place the coated bread onto the preheated griddle and cook for 2–3 minutes per side, until each slice turns golden brown and is cooked through. Between batches, I spray a bit more cooking spray if necessary.
I serve the French toast immediately with warm maple syrup and a generous dollop of eggnog whipped cream on top.
Servings and timing
I prepare this recipe in just 16 minutes total, which includes 6 minutes of prep time and 10 minutes of cooking time. This recipe makes 10 servings, and each serving contains approximately 320 calories. I find it perfect for feeding a family breakfast or a cozy brunch gathering.
Variations
When I want to change things up, I sometimes add a splash of rum extract for an extra festive flavor. If I prefer a slightly richer texture, I use thick-cut brioche or challah bread.
For a lighter twist, I occasionally substitute half of the eggnog with milk. I also like adding orange zest to the batter for a bright contrast to the warm spices. If I want a bit of crunch, I sprinkle chopped pecans on top before serving.
Storage/Reheating
If I have leftovers, I let the French toast cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
To reheat, I place the slices in a toaster oven or on a skillet over low heat until warmed through. I avoid microwaving when possible because I find it can make the texture slightly soggy. If I want to freeze it, I layer parchment paper between slices and freeze for up to 2 months, reheating straight from frozen in the toaster.
FAQs
Can I make this recipe without brioche bread?
I can use other breads like challah, Texas toast, or even sturdy sandwich bread. I prefer brioche because it gives me a richer, softer texture.
Can I prepare the batter ahead of time?
I sometimes whisk the eggnog mixture the night before and store it covered in the refrigerator. I give it a quick whisk again before dipping the bread.
How do I keep the French toast warm while cooking in batches?
I place cooked slices on a baking sheet in a 200°F oven to keep them warm while I finish the remaining batches.
Can I make this dairy-free?
I can use dairy-free eggnog and a suitable bread alternative. I make sure to check that all ingredients align with my dietary needs.
What toppings work best with Eggnog French Toast?
I love classic maple syrup and eggnog whipped cream, but I also enjoy fresh berries, powdered sugar, or a sprinkle of extra cinnamon on top.
Conclusion
I love how this Eggnog French Toast brings warmth and festive flavor to my breakfast table with minimal effort. The creamy eggnog, cozy spices, and golden brioche create a comforting dish that feels both special and easy to prepare. Whenever I want a breakfast that feels celebratory yet simple, this is the recipe I reach for.
📖 Recipe:
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Eggnog French Toast
- Total Time: 16 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This Eggnog French Toast is rich, warmly spiced, and perfectly golden with cozy holiday flavor in every bite. Creamy eggnog blended with vanilla, cinnamon, and nutmeg transforms a classic breakfast into something festive yet simple.
Ingredients
4 large eggs, room temperature
1 ¼ cups eggnog, room temperature
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg
⅛ teaspoon kosher salt
10–12 slices brioche bread
Maple syrup, for topping
Eggnog whipped cream, for topping
Instructions
- Preheat a griddle to 350°F to 375°F or heat a large skillet over medium heat. Lightly coat with nonstick cooking spray if needed.
- In a large mixing bowl, whisk together the eggs, eggnog, vanilla extract, cinnamon, nutmeg, and kosher salt until smooth and fully combined.
- Dip each slice of brioche bread into the eggnog mixture, coating both sides evenly without oversoaking. Allow excess mixture to drip back into the bowl.
- Place the coated bread onto the preheated griddle and cook for 2–3 minutes per side, until golden brown and cooked through. Spray additional cooking spray between batches if necessary.
- Serve immediately with warm maple syrup and a generous dollop of eggnog whipped cream.
Notes
Add a splash of rum extract for extra festive flavor.
Use thick-cut brioche or challah for a richer texture.
Substitute half of the eggnog with milk for a lighter option.
Add orange zest for brightness or sprinkle chopped pecans on top for crunch.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a toaster oven or skillet over low heat to maintain texture.
Freeze with parchment paper between slices for up to 2 months and reheat from frozen.
- Prep Time: 6 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 260 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 135 mg
