Eggnog French Toast

Note: If you like your French toast more custard-like in the center, you can place all the bread in a baking pan in a single or double layer, pour the batter over the bread, then cover it with plastic wrap and leave it in the refrigerator overnight. Fry it in a skillet as directed in the recipe.

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: 12 pieces, serves 4 to 6 people

Ingredients

  • 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
  • Whipped cream and maple syrup for serving

Method

1 Slice the bread: Slice up the loaf of bread (if necessary) and set aside to dry out a bit. This can be for 15 minutes, as you prep the batter, or up to 48 hours on your countertop.

French Toast with Eggnog slice the bread

2 Warm the oven: Once you are ready to make the toast, place a metal wire rack in a rimmed baking sheet. Place it in an oven and turn the oven to 250°F.

3 Make the batter: Combine the eggnog, rum (if using) eggs, cinnamon, nutmeg and vanilla in a large bowl. Whisk until uniform in color. Dunk two or three pieces of bread into the batter, flipping over to make sure both sides get covered.
French Toast Recipe with Eggnog combine the batter ingredients French Toast with Eggnog dunk the bread

4 Fry the toast: Heat 1 tablespoon of butter in a large skillet or griddle on medium heat. Once the butter has melted, move the soaked bread from the bowl (or baking pan) using tongs or your fingers, letting any excess batter drip off the bread. If you left the toast to soak overnight, be careful as the bread will be more fragile.

Fry the toast for 2 to 3 minutes, or until the bread is golden brown. Flip the toast with a spatula and continue to cook for an additional 2 or 3 minutes until both sides are equally brown. While the toast is cooking, place more slices in the bowl to soak up the batter.

French Toast Recipe with Eggnog heat up the butter French Toast Recipe with Eggnog fry up the toast

5 Keep the toast warm: Move the finished toast to the wire rack in the oven, and repeat with the remaining bread, soaking first then frying. Serve immediately with maple syrup or whipped cream.

French Toast with Eggnog transfer to wire rack

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Comments

  • Moira

    Sounds great. Similar to the way my father would make french toast… He would have to lift it out of the mixture with a spatula or it would fall apart. However, instead of grilling, he used the waffle iron. Would puff up and you had both the crispy outside and the inside was still moist. Make sure you brush or spray some oil on the waffle iron, even the non-stick ones

  • Sandy S

    This sounds so GOOD! Eggnog has always been a favorite diet splurge during the holidays. I will be buying extra eggnog just to make this wonderful sounding French Toast! Along with fresh nutmeg to grate over it. I use GF bread – either home made or store bought, which usually makes great French toast. Love all the details to have the French toast turn out the way one likes it.
    BTW- years ago I was treated to French toast made with dried slices of Angel food cake … yes it was fabulous! Perhaps will have to try my hand at a GF Angel food cake for another variation of your Eggnog French Toast!!

  • Cheryl

    What a great idea! I’m going to make me some eggnog french toast, too.

  • Marta Rivera

    I hate eggnog. Like, LOOOOATHE it. This recipe has changed all of that. Crisp on the edges, sweet enough to eat without syrup, yet perfect with syrup (how is that possible)! I will buy eggnog JUST to make this recipe again and again.

    xxxxxyyyyy