Eggnog French Toast

5 from 2 votes

The perfect holiday breakfast -- delicious and festive, yet made with simple pantry ingredients plus buttery challah and creamy eggnog! Bonus: it's quick and easy enough to make on Christmas morning.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: eggnog French toast

Servings:

Calories: 431kcal

Author: Monica Lensink

Ingredients

8-10 thick slices of brioche, challah, or another enriched bread I use Trader Joe’s brioche
4 large eggs
2/3 cup eggnog either full-fat or low-fat
2 Tablespoons all-purpose flour
1 Tablespoon brown sugar either light or dark
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon table or sea salt
butter for cooking

Instructions

Dry out the bread: Unwrap and set bread out on the counter overnight to dry out a bit, or, if in a hurry, place slices in the oven for 5-10 minutes at 150 degrees F.
8-10 thick slices of brioche, challah, or another enriched bread
Make the batter: Place eggs in a shallow baking dish and whisk well. Add eggnog, flour, brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk again until well-combined. Don’t worry if there are a few little lumps of flour.
4 large eggs, 2/3 cup eggnog, 2 Tablespoons all-purpose flour, 1 Tablespoon brown sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon table or sea salt
Coat: Dip the bread into the batter, a few pieces at a time, and flip to generously dunk both sides of each slice in the mixture.
Cook: Warm a griddle or non-stick skillet over medium heat, and grease generously with a pat of butter. When hot, transfer dipped bread onto the skillet and cook for 2-3 minutes per side, until the bottom is golden brown with slightly crisp edges. Flip to cook until the other side is golden, then remove to a plate. Continue with additional slices of bread.
butter
Serve right away with berries and maple syrup or powdered sugar, as desired. Enjoy!

Video

Notes

Keep Warm: If you want to serve the French toast all at once, place the cooked slices in a single layer on a baking sheet in a 200 degree oven while you finish dipping and cooking the rest of the bread.
Make Ahead: Make the batter up to 24 hours ahead of time, either whisking directly in a baking dish or blitzing in a blender or food processor. Store tightly covered in the fridge until ready to dip bread and cook.
Storage: Cooked eggnog French toast keeps very well in the fridge for 2-3 days. I store any extra pieces in a large zip-top bag and reheat quickly in the microwave as needed.

Nutrition