Rich, Custardy Eggnog French Toast

Eggnog French toast takes thick slices of bread and soaks them in a spiced custard that tastes like the holidays. The eggnog adds richness and a gentle nutmeg warmth you don’t get from a plain milk-and-egg dip.

It comes together in about 20 minutes, so it works for a lazy weekend morning just as well as Christmas breakfast. The outside gets golden and crisp in butter while the inside stays soft and almost pudding-like.

Why This French Toast Works

Eggnog already has eggs, cream, sugar, and nutmeg, so it’s basically a custard base ready to go. You whisk in a couple more eggs and a little vanilla, and the bread drinks it right up.

The result is French toast with a slightly denser, silkier middle than the usual version. A quick hit of cinnamon and fresh nutmeg keeps it from tasting heavy, and butter in the pan gives the edges a crackly, caramelized crust.

Ingredients

• 1 cup eggnog: use full-fat eggnog for the creamiest custard; dairy-free eggnog works too
• 2 large eggs: they help the custard set so it isn’t runny
• 1 tbsp granulated sugar: rounds out the sweetness without making it cloying
• 1 tsp vanilla extract: rounds out the spice flavor
• 1/2 tsp ground cinnamon: adds warmth that pairs with the nutmeg already in the eggnog
• 1/4 tsp ground nutmeg: a little fresh boost so the spice isn’t lost
• Pinch of fine sea salt: balances the sugar and spice
• 4 slices thick-cut bread: brioche, challah, or Texas toast hold up best; slightly stale is ideal
• 2 tbsp unsalted butter, divided: for the skillet, gives the edges that crisp, golden crust
• Maple syrup, powdered sugar, or fresh berries for serving

Variations / Substitutions

• Bread swap: French bread or leftover panettone work. Avoid soft sandwich bread, which can turn mushy.
• Dairy-free option: use a plant-based eggnog and a neutral oil or vegan butter in the pan.
• Make it boozy: if your eggnog isn’t already spiked, add 1 tbsp bourbon or dark rum to the custard. The alcohol cooks off partially and leaves a caramel-like note.
• Spice it up: stir in a pinch of cardamom or a few grates of orange zest for a different holiday twist.
• Gluten-free: choose a sturdy gluten-free brioche or challah. The custard will still soak in well.

Christmas Banana Bread is a sweet bake to enjoy alongside this french toast.

How to Make Eggnog French Toast

Step 1: Whisk the Custard

In a shallow bowl or baking dish, whisk together the 1 cup eggnog, 2 eggs, 1 tbsp sugar, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of salt until smooth. No streaks of egg white should remain.

You’ll smell the nutmeg and vanilla right away. The liquid will look pale gold and lightly foamy on top.

Step 2: Soak the Bread

Lay a slice of bread in the custard and let it sit for 20 to 30 seconds. Flip and soak the other side another 20 seconds. You want the bread saturated but not falling apart, so if your slices are thin, reduce the soak to 10 to 15 seconds per side.

Lift the slice with a wide spatula and let the excess drip off for a second before you move it to the pan. If custard pools on top, that’s fine, it will set as it cooks.

Step 3: Cook Until Golden

Melt 1/2 tbsp of the butter in a large nonstick skillet or griddle over medium heat. Once the butter stops foaming but before it browns, place two soaked slices in the pan. Cook for 3 to 4 minutes on the first side, until the underside is deep golden with darker, crisp edges.

Flip carefully and cook the second side another 3 to 4 minutes. The center should feel set but still give a little when you press it. Wipe the pan if needed and repeat with the remaining 1 1/2 tbsp butter and the last two slices.

Step 4: Serve Warm with Toppings

Transfer the French toast to plates while it’s hot. Dust with powdered sugar, add a pat of butter, or pour maple syrup over top. A handful of fresh berries cuts the richness nicely.

The crust should crackle slightly when you cut in with a fork, and the inside will be tender and fragrant with nutmeg and cinnamon. Serve right away while it’s still steaming.

Tips for the Best Eggnog French Toast

• Use slightly stale bread: day-old slices absorb custard without getting gummy. If your bread is fresh, leave the slices out on the counter for 30 minutes or toast them lightly in a low oven first.
• Don’t crowd the pan: cook two slices at a time in a standard skillet so they have room to brown. Overcrowding drops the pan temperature and steams the toast.
• Watch the heat: if the butter smokes or the bread darkens before 3 minutes, lower the heat a notch. Medium is usually right, but stoves vary.
• Keep the first batch warm: place cooked slices on a wire rack set over a baking sheet in a 200°F oven while you finish the rest. This keeps the bottoms from steaming and going soft.

Cook times by bread thickness:

Storing Leftover French Toast

• Refrigerate: cool slices completely, then stack them with parchment paper between each one. Store in an airtight container for up to 3 days.
• Reheating: a toaster or toaster oven brings back the crisp edges best. You can also warm slices in a skillet over low heat for a couple of minutes per side. The microwave works in a pinch but makes the texture softer.

What to Serve with Eggnog French Toast

Crispy bacon or breakfast sausage gives a salty, smoky contrast to the sweet custard and syrup. A spoonful of lightly sweetened whipped cream and a grating of fresh nutmeg make it feel extra special. For a bigger spread, a bowl of fresh citrus segments or pomegranate seeds adds brightness and cuts through the richness.

Frequently Asked Questions

Can I use alcohol-free eggnog?

Yes. Any store-bought or homemade non-alcoholic eggnog works the same way. The custard will have the same consistency and spice.

Can I make this ahead for a crowd?

You can whisk the custard and refrigerate it overnight. Soak and cook the bread just before serving. Cooked French toast can be kept warm on a wire rack in a 200°F oven for 20 to 30 minutes before it starts to dry out.

My French toast came out soggy in the middle. What went wrong?

The bread was probably too fresh or soaked too long, or the heat was too high and the outside browned before the inside set. Use slightly stale bread, stick to the 20 to 30 second soak, and keep the heat at medium.

Can I bake this as a casserole?

You can. Cube the bread, pour the custard over it, and bake in a buttered dish at 350°F until puffed and set, about 35 to 40 minutes. The edges won’t be as crisp as skillet French toast, but it serves a group easily.

Eggnog French Toast Recipe

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 310

Ingredients Method Notes

Ingredients

  

• 1 cup eggnog
• 2 large eggs
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of fine sea salt
• 4 slices thick-cut bread
• 2 tbsp unsalted butter, divided
• Maple syrup, powdered sugar, or berries for serving

Method

 

1. Whisk eggnog, eggs, sugar, vanilla, cinnamon, nutmeg, and salt in a shallow dish until smooth.
2. Soak each bread slice in the custard for 20 to 30 seconds per side, letting excess drip off.
3. Melt 1/2 tbsp butter in a skillet over medium heat. Cook two slices for 3 to 4 minutes per side until deep golden and set. Repeat with remaining butter and bread.
4. Serve hot with maple syrup, powdered sugar, or fresh berries.

Notes

If your bread is very fresh, let the slices sit out for 30 minutes or give them a quick toast in a low oven so they absorb the custard without getting mushy. This dish is best right off the skillet, but you can keep finished slices warm on a wire rack in a 200°F oven for up to 30 minutes.