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Eggnog French Toast Recipe

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4.3 from 75 reviews

This Eggnog French Toast recipe combines the creamy richness of eggnog with warm spices to create a festive and indulgent breakfast treat. Perfect for holiday mornings, it features thick slices of challah or brioche dipped in a spiced custard mixture and cooked to golden perfection on a griddle.

Ingredients

Custard Mixture

  • 3 whole eggs
  • 1 egg yolk
  • 1 cup eggnog
  • 3 tablespoons flour
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • Pinch of salt

For Cooking and Serving

  • Unsalted butter (for cooking)
  • 8 slices slightly stale, thick bread (such as challah or brioche)
  • Powdered sugar (for dusting)
  • Maple syrup (for drizzling)
  • Sugared cranberries or pomegranate seeds (optional garnish)

Instructions

  1. Preheat Griddle: Heat a griddle or large skillet to medium heat to prepare for cooking the French toast.
  2. Make Custard Mixture: In a large bowl, whisk together the whole eggs, egg yolk, and flour until smooth. Add the eggnog, brown sugar, ground cinnamon, ground nutmeg, vanilla extract, and a pinch of salt. Whisk vigorously until fully combined and smooth.
  3. Dip Bread Slices: Dip each slice of slightly stale bread into the custard mixture, coating well but not soaking — about 5 seconds per side to ensure the bread absorbs enough custard without becoming soggy.
  4. Cook on Griddle: Grease the hot griddle with unsalted butter. Place the coated bread slices onto the griddle and cook until golden brown, about 2 minutes on the first side. Flip and cook for another 2 minutes until the second side is golden and the bread is cooked through.
  5. Repeat Cooking: Continue cooking the remaining bread slices, greasing the griddle with butter between batches to prevent sticking and ensure a crisp surface.
  6. Serve: Serve the French toast hot, dusted with powdered sugar and drizzled generously with maple syrup. For a festive touch, garnish with sugared cranberries or pomegranate seeds.

Notes

  • Use slightly stale bread like challah or brioche for best texture; fresh bread may become too soggy.
  • Do not soak bread slices for too long to avoid sogginess; a quick dip is sufficient.
  • Adjust the spices to your preference; more cinnamon or nutmeg can enhance the flavor.
  • For extra richness, use full-fat eggnog.
  • Can be made ahead by preparing custard mixture in advance; keep refrigerated.
  • Leftover French toast can be refrigerated and gently reheated in a skillet or oven to restore crispiness.

Find it online: https://recipethrive.com/eggnog-french-toast-recipe/