Holiday Eggnog French Toast
So Here’s the Deal with My Holiday Eggnog French Toast
Alright so every year, some time after December 1st (not a hard rule but I pretend it is), I get this wild urge to buy eggnog, which sits in my fridge until I remember it exists. Then, suddenly: breakfast magic. This Holiday Eggnog French Toast was born out of me staring at that lonely carton and thinking, “Well, you’ll either wind up in my coffee or the pan.” The first time I made it, I burned the first batch because I wandered off to untangle Christmas lights. Lesson learned: multitasking in December is dodgy at best. Now it’s just part of the holiday routine, and honestly, making it always feels like flipping the yule log channel straight into my kitchen.
Why I Keep Coming Back to This Recipe
I make this when it’s freezing and there’s that holiday feeling in the air (more like the smell of cinnamon and whatever candle I forgot to blow out). My family basically pounces on it straight form the skillet; no leftovers. The kids are a little wild for it, which means I can sneak a few slices for myself before they even know it’s done! Confession: it also hides the fact I bought cheap bread. French toast just makes everything classy (or at least fancier than just eggnog sitting in the fridge gathering existential dread). I’ve wrestled with soggy middles and burnt edges, but after a few tries, this is what works for me, most of the time.
Here’s What You’ll Need
- 6-8 thick slices of bread (Brioche is lovely, but I’ve sometimes just used leftover sandwich bread – my grandma would insist on day-old challah, but I say whatever you have)
- 1 cup eggnog (store-bought or homemade – honestly, nobody’s judging, and the fancy versions just disappear anyway)
- 3 large eggs
- 2-3 tablespoons sugar (I skip this if the eggnog is sweet enough, but my sweet tooth just won’t quit most days)
- 1 teaspoon vanilla extract (I’ve used almond by accident once…it was actually alright!)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (fresh if you’re fancy, but the pre-ground stuff is totally fine)
- Pinch of salt
- About 2 tablespoons butter, for the skillet
- Maple syrup, powdered sugar, berries, or whatever you like for serving
How I Actually Make It
- Dunk and soak: Whisk up the eggnog, eggs, vanilla, sugar, cinnamon, nutmeg, and salt in a big bowl until it’s smoothish. If your eggnog is super thick, pour a tiny splash of milk in. Lay your bread slices in and let them soak for at least 30 seconds per side—thicker bread can handle up to a minute. (Here’s where I sneak a little taste—raw eggs, yeah, but I live dangerously. You probably shouldn’t, though!)
- Get that pan hot: Heat up your biggest skillet on medium (I use nonstick, but apparently cast iron is the ‘real’ way—just watch out, stuff sticks). Melt a tablespoon of butter, and let it foam.
- Fry ‘em up: Plop as many soaked bread slices as fits comfortably. Don’t overcrowd or they’ll just steam. Cook for about 3-4 minutes each side, until golden. Don’t worry if they look a wee bit patchy at first; the eggnog makes them brown quickly in spots. (I always burn the first one, but I eat that one too, so…)
- Serve: Move ‘em to a warm plate. Repeat with the rest, adding more butter if the pan dries up. Pile ‘em high. Douse in maple syrup or a sprinkle of powdered sugar—heck, I once threw crushed gingerbread on top and it was great.
Real Notes Straight from My Chaos Kitchen
- I’ve discovered if you soak the bread too long it turns to mush, but if you’re in a rush and skip soaking enough, it’s weirdly dry. There’s a just right spot—like Goldilocks, but hungrier.
- Eggnog with booze in it? Makes for a fun brunch, but kids maybe not so much, unless your cousins are over and everyone’s cool with it!
- I once dumped all the cinnamon into the bowl (lid fell off)—it tasted… festive. Kind of like eating the aroma of a candle, but not in a bad way?
- On second thought, use a light hand with the nutmeg if you’re not sure. It really takes over if you let it.
If You Want to Experiment (Like I Do)
- Chocolate eggnog instead of regular? Tried it; honestly, a bit much—but if you LOVE chocolate, give it a go.
- Swapped in thick-cut panettone once—totally epic, big thumbs up from everyone except my aunt Sue who said it was “too rich by half.”
- Dairy-free eggnog works fine too; I actually liked the almond version I picked up once by mistake at Trader Joe’s (here’s the link), just reduces the soaking time a touch because it’s thinner.
- Tried making this with gluten-free bread—didn’t really hold together, but if you toast it a *tiny* bit first, not bad at all.
Equipment Stuff (or What to Use if You Don’t Have Everything)
- Big bowl for soaking bread—if you don’t have one, use a deep baking dish (or, erm, that lasagne tin does the trick in a pinch)
- Nonstick skillet, but in a real jam, I’ve done a batch in a sheet pan in the oven (set oven to about 400°F/200°C and flip halfway)
- Spatula—something wide, but a fish slice works too. Wooden spoon just makes a mess here. Spoons are great, just… not for flipping.
What About Storing Leftovers?
I mean, they say you can keep leftovers in the fridge for about two days, but honestly, in my place it never makes it past breakfast. If you do end up with extras (rare event), wrap tightly or use a container, and reheat in a toaster or skillet so it crisps up again. Microwaving kind of ruins the vibe, so just avoid unless you don’t care about a little sogginess.
How We Serve Holiday Eggnog French Toast
I pile mine with a little mountain of whipped cream and a handful of chopped pecans—for the crunch. My brother prefers classic maple syrup and a dusting of powdered sugar. Bold move: a dollop of spiced apple butter, which you can get at most stores or make yourself if you’re ambitious. On Christmas morning, we make a big platter and everyone just dives in. Sometimes there’s a race to see who can grab the crispy end pieces (usually me, sorry kids!).
A Few Pro Tips (learned the hard way)
- Don’t rush the soaking even if you’re super hungry—once I did and regretted it, dry centers are the opposite of festive.
- If you use thinner bread, it cooks way faster—watch out or you’ll end up with singed slices (voice of experience here…)
- Actually, I find it works better if you wipe the skillet between batches; butter can burn quickly, and nobody wants a smoky kitchen except maybe your fire alarm.
FAQ—People Really Ask Me These!
Definitely—honestly, some of the fancy ones are too sweet for me, so just use what you like. Or grab what’s on sale; no shame in that game.
Is this okay to freeze?
Well, I’ve tried it and… kinda? If you layer slices with parchment and pop in a freezer bag, they reheat ok in the toaster. But they’re best fresh. Nothing beats that crackly outside when warm.
Why is my French toast soggy in the middle?
I’ve so been there. Means it needed either a little more time to cook slow and steady, or maybe the bread was too thick/too soaked. Try dialing it back next go.
What’s the best bread?
I lean toward challah or thick brioche when I’m feeling flush, but I’ll happily use sandwich bread or even a heel or two of sourdough if that’s what’s around. Just avoid the paper-thin stuff if you can.
Do I have to use nutmeg?
Nope, but I think it gives that little wintry kick. Sub with pumpkin pie spice if you have it or skip entirely—it’s your kitchen.
Anyway, that’s my cozy, slightly silly guide to the most festive French toast I know. If you’re interested in homemade eggnog, Serious Eats has a bang-up recipe. Happy messy cooking and if you try it, drop a comment or just raise a slice in solidarity from your kitchen!
Ingredients
- 8 slices thick-cut brioche or challah bread
- 1 1/2 cups eggnog
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter, for frying
- Maple syrup and powdered sugar, for serving
Instructions
-
1In a large mixing bowl, whisk together the eggnog, eggs, vanilla extract, cinnamon, and nutmeg until well combined.
-
2Heat a large nonstick skillet or griddle over medium heat and melt 1 tablespoon of butter.
-
3Dip each slice of brioche or challah bread into the eggnog mixture, allowing it to soak for several seconds on each side.
-
4Place soaked bread slices onto the hot skillet and cook for 3-4 minutes per side, or until golden brown and heated through. Add more butter as needed for additional batches.
-
5Serve warm, topped with maple syrup and a dusting of powdered sugar.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
