Eggnog French Toast

eggnog french toast

 Leah Maroney

  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 8 slices (serves 4)

Full of delicious vanilla and warming spice aromas, eggnog French toast is just the kind of breakfast everyone wants to wake up to on a holiday morning. It's made even richer by using brioche or challah bread, which absorbs all of the comforting eggnog flavor. Top the custardy slices with a simple homemade cinnamon whipped cream that complements everything beautifully—it's decadent and rich, but incredibly easy to whip together on a snowy morning. The recipe is a great way to use up any eggnog you have leftover from a holiday party, but it's so craveable, you may end up buying a new bottle just to have this for breakfast.


  • For the French Toast
  • 1 cup eggnog
  • 1 cup milk
  • 3 eggs
  • 1/4 teaspoon nutmeg (freshly grated)
  • 1 teaspoon ground cinnamon
  • 2 teaspoon vanilla extract
  • 8 slices bread ( preferably challah or brioche)
  • 2 tablespoons of butter
  • For the Cinnamon Whipped Cream
  • 1 cup of heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • Optional: maple syrup

Steps to Make It

  1. Whisk together the eggnog, milk, eggs, nutmeg, cinnamon, and vanilla extract in a large bowl or casserole dish. Choose a container that will be a good size and shape for dipping the bread slices. It's helpful to be able to soak all of the bread at once.

  2. Slice the bread into thick slices if you are using challah or brioche. Soak the bread in the eggnog mixture for 10 minutes, flipping after 5 minutes.

  3. Heat a griddle or large non-stick pan on medium heat and once it is preheated, add the butter. Spread the butter evenly over the pan.

  4. Add the slices of toast in a single layer on the griddle. Turn the heat to medium low and cook 2 to 5 minutes per side.

  5. While the French toast is cooking, prepare the cinnamon whipped cream. Add the heavy cream to a medium-sized bowl. Beat on high speed with a hand mixer. Once the cream has thickened, stop beating (do not over beat, it will turn into butter). Gently beat in the sugar, cinnamon, and vanilla extract.

  6. Serve the French toast with warm maple syrup and the cinnamon whipped cream.


  • Challah or brioche breads work best for this recipe. Both varieties provide a great richness that goes very well with the creamy eggnog. They also hold up well to the thick batter as they are heartier and are less likely to fall apart.
  • You can use any style of eggnog you wish. Try out this homemade rum eggnog or use up any leftovers you have in your fridge from the holidays. Just be aware that the flavor might vary slightly as some eggnogs contain more spices, alcohol, or flavorings.
  • You can easily make the batter for the French toast ahead of time. You can even soak the bread in the batter overnight and turn it into a French toast bake. Simply chop up the bread into large chunks and add it to the batter. Place it in the fridge overnight and pop it in the oven at 375 F for 40 minutes.

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