Eggnog French toast is what happens when you apply basic French toast logic to Christmas morning's best ingredient. The eggnog replaces most of the cream and eggs in a standard custard, bringing its own spiced, slightly boozy (or not) richness to the soak. The result is thicker, more flavourful, and noticeably more festive than any French toast you'd make in July. It became a holiday breakfast staple in American homes largely because eggnog season and brioche availability coincide perfectly in December.
The technique matters. Brioche or challah soaks better than sandwich bread because the open crumb absorbs custard without turning to mush. A slow soak of at least 30 seconds per side lets the egg mixture penetrate fully, so you get that custardy pull in the centre rather than dry bread with a thin egg crust. Cook it over medium heat in butter, not high heat, so the custard sets before the outside burns.
Equipment
Instructions
Tap each step to track your progress
- 1
Whisk together the eggnog, eggs, vanilla, cinnamon, nutmeg, and salt in a wide, shallow bowl until fully combined and slightly frothy. The mixture should be uniform in colour with no streaks of egg white.
- 2
Heat a large non-stick skillet or cast iron pan over medium heat. Add 1 tablespoon of butter and let it melt, swirling the pan to coat evenly. The butter should foam and then subside; if it browns immediately, your heat is too high.
- 3
Working with 2 slices at a time, lay the brioche in the custard and press gently with your fingertips. Soak for 30 to 40 seconds per side. The bread should feel saturated but not falling apart.
- 4
Transfer the soaked slices to the pan. Cook for 3 to 4 minutes on the first side without moving them, until the underside is deep golden brown. You should see the custard beginning to set around the edges.
- 5
Flip and cook for another 2 to 3 minutes on the second side. Press the centre gently with a spatula; it should spring back slightly rather than feel wet. The internal temperature should reach around 160 degrees F (71 C).
- 6
Transfer to a warm oven (200 degrees F / 95 C) on a wire rack set over a baking sheet while you cook the remaining batches. Add the remaining tablespoon of butter before the second batch.
- 7
Serve immediately, dusted with powdered sugar, a fresh grating of nutmeg, and maple syrup on the side.
Tips & Tricks
Use stale bread
Day-old or two-day-old brioche absorbs the custard without disintegrating. Fresh bread is too moist and collapses under the weight of the soak. If you only have fresh bread, spread the slices on a baking sheet and dry them in a 250 degrees F (120 C) oven for 10 minutes, then let them cool before soaking.
Do not rush the soak
Thirty to forty seconds per side sounds short, but brioche is porous and absorbs quickly. If the bread feels heavy and completely saturated, you have gone too long. The goal is custard throughout, not custard that floods out when you press the bread.
Cook in batches and keep warm
French toast suffers if it sits plated while you finish the rest. Instead, keep finished slices on a wire rack in a 200 degrees F (95 C) oven. This holds them without steaming, preserving the crisp exterior until you are ready to serve everyone at once.
Grate nutmeg fresh
Pre-ground nutmeg loses most of its volatile oils within a few weeks of opening. A whole nutmeg grated on a Microplane produces a noticeably brighter, more floral flavour that makes the eggnog spice profile sing. It is worth keeping a few whole nutmegs in your spice drawer over the holiday season.
Check your eggnog's sweetness first
Commercial eggnogs vary widely in sugar content. Taste the custard before soaking and add a teaspoon of powdered sugar if it tastes flat, or a squeeze of fresh orange juice if it tastes cloying. Adjust before the bread goes in, not after.
Troubleshooting
The centre is still wet after the outside browns
Your heat is too high and the outside is cooking faster than the custard can set inside. Lower the heat to medium-low, tent the pan loosely with foil, and cook for 2 more minutes. This traps steam and gently sets the interior without burning the crust.
The bread falls apart when I flip it
The soak was too long, or the bread was too fresh and soft. Use bread that is at least a day old, which has less moisture and a firmer crumb. Cut thicker slices (at least 3/4 inch) and reduce the soak to 20 seconds per side.
The egg is cooking in the bowl and leaving white streaks
The eggnog was too cold straight from the fridge, and it hit the warm pan at an uneven temperature. Whisk the custard more thoroughly before soaking, and ensure the eggnog and eggs are at room temperature or briefly warmed by sitting out for 15 minutes.
The toast tastes eggy, not custardy
You used too many eggs relative to eggnog, or you did not add enough spice. The ratio should be 2 eggs to 1 cup eggnog. Add a pinch more nutmeg and cinnamon. Real vanilla extract (not artificial) also makes a significant difference.
My pan is smoking and the butter is burning
Butter burns quickly on high heat. Use medium heat, and if needed, add a tiny splash of neutral oil (like sunflower oil) along with the butter to raise its smoke point. Alternatively, use clarified butter, which tolerates higher temperatures without burning.
Variations
Spiked Eggnog French Toast (Adults)
Add 2 tablespoons of dark rum or bourbon to the custard mixture. The alcohol cooks off in the pan but leaves behind a round, caramel warmth that makes this decisively a grown-up Christmas breakfast. Serve with a drizzle of brown butter instead of plain maple syrup.
Dairy-Free Version
Use a store-bought oat milk or almond milk eggnog (several brands produce these for the holiday season) and swap the butter for coconut oil. The texture is slightly less rich but still delivers the holiday spice profile. Check the eggnog label for sugar content, as some dairy-free versions are sweeter.
Stuffed Eggnog French Toast
Spread one side of the brioche with cream cheese or mascarpone mixed with a little powdered sugar and orange zest before sandwiching two slices together, then soak and cook as normal. Increase the cook time by 1 to 2 minutes per side to ensure the centre warms through. This version is closer to a dessert than a breakfast.
Baked Overnight Version
Arrange soaked slices in a buttered 9x13 inch baking dish, pour any remaining custard over the top, cover with cling film, and refrigerate overnight. Bake uncovered at 375 degrees F (190 C) for 25 to 30 minutes until puffed and golden. Practical for feeding 8 or more people without standing over a pan on Christmas morning.
Serving & Gifting
Serve immediately from the pan while the outside is still crisp and the centre is custardy. Stack two slices per plate, dust with powdered sugar, add a fine grating of fresh nutmeg, and pass maple syrup at the table. A side of crispy bacon or breakfast sausage balances the richness. For a gathering, the baked overnight version (see Variations) serves a crowd without any last-minute cooking.
Storage & Freezing
Leftover cooked French toast keeps in an airtight container in the refrigerator for up to 2 days. Reheat in a 350 degrees F (175 C) oven on a wire rack for 8 to 10 minutes to restore crispness; microwaving works but makes it soft and steamy. You can freeze cooked slices between sheets of parchment paper for up to 1 month and reheat directly from frozen in a toaster or oven. The uncooked custard mixture keeps refrigerated for up to 24 hours; whisk briefly before using.
Common Questions
Can I use store-bought eggnog for this recipe?
Yes. Store-bought eggnog works well and is exactly what most people use. Look for a full-fat version for the best custard texture; reduced-fat eggnog tends to produce a thinner, less rich result. Non-alcoholic eggnog is standard; if you want a spiked version, add rum or bourbon yourself so you can control the amount.
What bread is best for eggnog French toast?
Brioche is the first choice because its buttery, enriched crumb soaks up custard without turning soggy. Challah is an excellent alternative. Thick-sliced Texas toast works in a pinch. Avoid thin sandwich bread; it soaks through too quickly and produces a flimsy result.
Can I make eggnog French toast the night before?
Yes. Arrange soaked slices in a buttered baking dish, cover, and refrigerate overnight. Bake at 375 degrees F (190 C) for 25 to 30 minutes the next morning. This overnight baked version is ideal for Christmas morning when you want breakfast ready without standing at the stove.
How do I know when the French toast is done?
The underside should be deep golden brown, the edges should look set, and the centre should spring back lightly when pressed with a spatula rather than feeling wet. Internal temperature at 160 degrees F (71 C) confirms the egg custard is fully cooked. Do not wait for the centre to look dry; it will firm up as it rests.
Is eggnog French toast safe to eat if the egg is not fully cooked?
The egg needs to reach 160 degrees F (71 C) to be fully safe. At that temperature, the custard is set but still soft and custardy rather than rubbery. Using medium heat and a slightly longer cook time ensures you hit that temperature without burning the outside.
Can I make this recipe without eggs?
You can reduce the eggs to 1 and rely more on the eggnog for binding, but eggs are what causes the custard to set on the inside. A fully egg-free version requires a commercial egg replacer (like JUST Egg) combined with dairy-free eggnog; the texture will be less custardy and more bread-like.
