Eggnog French Toast

Make Christmas morning special with this easy eggnog french toast. Thick, custardy slices with warm spices, ready in 20 minutes. Uses store-bought eggnog to keep life easy, but sub in homemade if you’re feeling extra.

Bring on the holiday flavors!

I am all about a recipe that feels festive and special without actually causing me a whole lot more work and this eggnog french toast is the perfect example of just that.

Thick slices of bread, a simple custard made of eggnog, brown sugar and spices, and a hot skillet. <— It’s the exact same amount of work as traditional french toast, but we’re letting the store-bought eggnog do most of the heavy lifting here to really make this breakfast holiday-worthy.

Could you make this with my spiked eggnog and have a boozy breakfast? I mean, I personally don’t see why not. Just maybe save it for a day when the kids are at Grandma’s. 😉

♥ 3 Reasons You’ll Love This Recipe:

Ready in 20 minutes – Quick enough for Christmas morning when you’ve got presents to open and a big day ahead. No waking up extra early to prep breakfast.

Holiday flavor without the fuss – Store-bought eggnog means you get all that warm, spiced, creamy goodness without any extra trouble.

Crowd-pleasing comfort – Kids and adults both love this one, and it feels special enough for the holiday without being complicated.

Ingredients, Swaps, & Tips:

• Eggnog: We keep it easy and just use a store-bought eggnog for this but if you’re really into the holidays you can make and use your own!
• Bread choices: Thick-cut brioche is ideal here because it soaks up the custard without falling apart. Challah works great too. Regular sandwich bread will work in a pinch, but go for the thickest slices you can find.
• Vanilla: A good quality vanilla adds lots of flavor. An alternative is rum extract and it’ll give you that boozy eggnog vibe we all love.
• Batches: You can store already cooked slices of eggnog French toast in a warm 200 degree oven until ready to serve.
• No eggnog? You can swap in half-and-half mixed with an extra 1/2 teaspoon each of cinnamon, nutmeg, and vanilla. It won’t taste quite as rich, but it’ll still be delicious.
• Serving size: This recipe makes 8 slices, which feeds 4 people with 2 slices each. Easy to halve if you’re cooking for fewer.
• Pro tip: Let your bread sit out for 30 minutes before you start, or use day-old bread. Slightly stale bread soaks up the custard better without getting soggy.
• You want this gadget: If you make pancakes, french toast, or grilled sandwiches often, having a nice griddle is key. Makes the process fast. I have this one and use it at least once a week. Cleans up easy too.

My Favorite Vanilla!

A good quality vanilla really does make a difference and this is my favorite brand.

Get on amazon

Easy as 1, 2, 3…

Whisk together the eggs, eggnog, brown sugar, vanilla, and spices until smooth.

Dunk the bread into the custard mixture and let it soak in a bit.

Fry the toast in a bit of butter in a hot skillet on each side until golden brown and cooked through.

Storage:

Fridge: Store cooled slices of eggnog French toast in an airtight container for up to 3 days.

Reheat: Warm in a toaster oven, skillet, or 350 degree oven until heated through.

Freezer: Freeze slices on a baking sheet and then transfer to a freezer safe bag and store for up to a couple of months.

Make-ahead option: You can prep the egg mixture the night before and keep it covered in the fridge. Just give it a quick whisk before dunking your bread in the morning.

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