The holidays always make me crave something a little extra special for breakfast. While I love traditional French toast, there’s something magical about combining two holiday favorites – eggnog and French toast – into one cozy morning meal. I started making this recipe a few years ago when I had leftover eggnog in the fridge after Christmas.
What I really like about this eggnog French toast is that you can prep everything the night before. Just dip your bread slices in the eggnog mixture, pop them in the fridge, and you’re ready to cook them up fresh in the morning. No measuring ingredients while you’re still waiting for your coffee to brew. Plus, it’s a great way to use up that half-finished carton of eggnog that always seems to be hanging around during the holiday season.
Why You’ll Love This French Toast
- Holiday twist on a classic – This isn’t your everyday French toast – the eggnog adds a festive flavor that makes breakfast feel extra special, perfect for Christmas morning or winter weekends.
- Simple ingredients – You only need a few basic ingredients plus eggnog to make this breakfast treat, and you can use store-bought eggnog to keep things super easy.
- Quick preparation – The whole process takes just 30 minutes, making it doable even on busy mornings when you want something a little fancy.
- Customizable recipe – You can easily adjust this recipe to be alcohol-free by using rum extract, or skip it altogether – it’ll still taste amazing with just the eggnog and spices.
What Kind of Bread Should I Use?
For French toast, you’ll want to start with a sturdy, day-old bread that can hold up to soaking in the eggnog mixture without falling apart. A rustic country loaf or French bread works great, but you could also use brioche or challah for an extra rich result. The key is to avoid super soft sandwich bread, which tends to get too soggy and can fall apart during cooking. If your bread is fresh, you can dry it out a bit by leaving the slices out on the counter overnight or popping them in a low-temperature oven for a few minutes. Just remember to cut your slices about an inch thick – this helps create that perfect balance of crispy outside and custardy inside that makes French toast so good.
Options for Substitutions
Let’s talk about how you can switch things up with this festive breakfast recipe:
- Eggnog: If eggnog isn’t available, mix 1½ cups whole milk or half-and-half with 2 extra tablespoons sugar and ¼ teaspoon each of nutmeg and vanilla. It won’t be exactly the same, but it’ll still make tasty French toast!
- Country bread: Any sturdy bread works here – try brioche, challah, or even Texas toast. Just avoid very soft sandwich bread as it can get too soggy.
- Dark rum: Skip the rum entirely if you prefer, or use bourbon, brandy, or rum extract. For alcohol-free options, try a splash of apple juice or just leave it out.
- Butter: You can use coconut oil or a neutral cooking oil instead. If using salted butter, just know your French toast might be slightly saltier.
- Maple syrup: Feel free to top with honey, fruit compote, or even a sprinkle of powdered sugar instead. Each gives its own nice touch to the dish.
Watch Out for These Mistakes While Cooking
The biggest mistake when making eggnog French toast is soaking the bread for too long – aim for about 30 seconds per side, as anything longer can lead to a mushy center that won’t cook through properly. A common error is using fresh, soft bread instead of day-old bread, which can fall apart during soaking and cooking – slightly stale bread holds up much better and creates the perfect texture. To get that golden-brown crust without burning, keep your heat at medium-low and don’t rush the cooking process – about 3-4 minutes per side is ideal, and adding fresh butter between batches prevents that unwanted burnt taste. For the best flavor distribution, make sure to whisk your eggnog mixture thoroughly until the spices are fully incorporated, and let any excess coating drip off the bread before it hits the pan to avoid soggy edges.
What to Serve With Eggnog French Toast?
This holiday-inspired French toast pairs wonderfully with both sweet and savory sides to create a complete breakfast spread. For a classic approach, serve it alongside crispy bacon or breakfast sausage links – the salty meat provides a nice contrast to the sweet, spiced toast. A bowl of fresh winter fruits like sliced oranges, pomegranate seeds, or warm spiced apples adds a bright, fresh element to the plate. If you’re hosting brunch, consider adding a simple egg dish like scrambled eggs or a frittata to round out the meal. And don’t forget the hot beverages – a cup of coffee, hot chocolate, or warm spiced cider makes this cozy breakfast even better!
Storage Instructions
Keep Fresh: Got leftover eggnog French toast? Place the cooled slices in an airtight container with wax paper between each layer and pop them in the fridge. They’ll stay good for up to 3 days, though they’re always best when fresh!
Freeze: This French toast freezes really well! Once completely cool, place the slices on a baking sheet and freeze until solid (about 2 hours). Then transfer them to a freezer bag with wax paper between each slice – they’ll keep for up to 2 months. Perfect for busy mornings!
Warm Up: To bring back that fresh-made taste, pop frozen or refrigerated slices in the toaster or warm them in a 350°F oven for about 5 minutes. For extra richness, add a small pat of butter while warming. The microwave works too, but the texture won’t be quite as nice.
| Preparation Time | 15-48 minutes |
| Cooking Time | 15-30 minutes |
| Total Time | 30-78 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 30-40 g
- Fat: 60-70 g
- Carbohydrates: 150-170 g
Ingredients
- 1 loaf rustic country bread, cut into 1-inch slices
- 1 1/2 cups eggnog, whether homemade or purchased
- 2 tablespoons dark rum (or replace with 2 teaspoons rum flavoring if preferred)
- 4 large eggs
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon nutmeg powder
- 1 teaspoon vanilla essence
- 3 to 4 tablespoons unsalted butter
- Serve with whipped cream and maple syrup
Step 1: Prepare the Bread
If your loaf of bread isn’t sliced, go ahead and slice it up.
Set the slices aside to dry out a bit, which can be as quick as 15 minutes while you prep the batter, or you can let it sit for up to 48 hours on your countertop.
Slightly stale bread absorbs the batter better and gives a nice texture.
Step 2: Preheat the Oven
When you’re ready to make the toast, set a metal wire rack on a rimmed baking sheet.
Place it in the oven and preheat to 250°F.
This will help keep your French toast warm while you finish frying the rest.
Step 3: Prepare the Batter
In a large bowl, combine the eggnog, rum (if using), eggs, cinnamon, nutmeg, and vanilla.
Whisk the mixture until it is uniform in color.
Dunk two or three pieces of bread into the batter, ensuring both sides are well-coated.
Step 4: Fry the Toast
Heat 1 tablespoon of butter in a large skillet or griddle over medium heat.
Once the butter has melted, carefully move the soaked bread from the bowl using tongs or your fingers, letting any excess batter drip off.
If you’ve soaked the bread overnight, handle it gently as it will be fragile.
Fry the toast for 2 to 3 minutes on one side until golden brown, then flip with a spatula and cook for another 2 to 3 minutes until both sides are evenly browned.
As you cook, place more slices in the batter to soak.
Step 5: Keep the Toast Warm and Serve
Transfer the finished toast to the wire rack in the warm oven to keep it hot while you repeat the process with the remaining bread, soaking and frying each slice.
Serve the toast immediately with your choice of maple syrup or whipped cream.
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