I’m writing this recipe because I genuinely love French Toast.
I’ve already covered a similar recipe (Easy Brioche French Toast) here if you’re interested. I even have a lovely strawberry shortcake French toast recipe and a lemon blueberry baked custard french toast.
I thought I’d spice things up for Christmas by writing a version of French Toast that incorporates eggnog in the batter!
I loved eggnog and French toast, so why not combine the two?
I buy my Brioche from Whole Foods which is also available on Amazon!
This is perfect for a weekend brunch or a special Christmas breakfast!
I also have a few christmas breakfast recipes here that you can try.
Tips to make it even more delicious:
- Use thick, slightly stale brioche bread or challah – they soak up the custard perfectly without getting soggy. Try this brioche loaf— it’s ideal for French toast.
- Add a splash of rum extract or bourbon to the mixture for that classic holiday twist.
- For crisp edges, cook in a mix of butter and a little coconut oil — this helps brown it evenly.
- Keep cooked slices warm in a low oven (200°F) while you finish the rest.
- Top with real maple syrup and a sprinkle of cinnamon sugar for a cozy café-style finish.
Eggnog French Toast
Course: BreakfastDifficulty: Easy3-4
servings10
minutes15
minutes25
minutesIngredients
4 large eggs
1 cup eggnog
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
8 slices brioche or challah bread (day-old works best)
Butter or oil for cooking
Maple syrup and powdered sugar for serving
Directions
- In a shallow bowl, whisk together the eggs, milk, heavy cream, vanilla extract, sugar, cinnamon, and salt. The heavy cream gives the batter that rich, custard-like texture, while the cinnamon and vanilla add the perfect warmth to complement the sweet strawberries. For the best consistency, make sure the mixture is fully combined and smooth.
- Heat a large skillet or griddle over medium heat and melt the butter. Dip each slice of bread into the egg mixture, letting it soak for about 10 seconds on each side. Don’t rush this step, giving the bread enough time to absorb the mixture ensures soft, custardy insides and a perfectly crisp exterior. Shake off any excess batter before placing it onto the pan.
- Cook the French toast for 2 to 3 minutes on each side, until golden brown and slightly crisp around the edges. The key is to cook it low and slow—too much heat will burn the outside before the inside is fully set. Transfer the cooked slices to a plate and cover lightly with foil to keep them warm while finishing the rest.
- To assemble, layer the French toast slices with fresh strawberries and a dollop of whipped cream. Sprinkle with powdered sugar for that classic strawberry shortcake finish. Drizzle maple syrup.
- I am currently using this non-stick pan to make my French toast, it’s awesome!
Variations and Substitutes:
If you don’t have eggnog, you can make a quick version by whisking 1 cup of milk with 1 tablespoon sugar, a pinch of cinnamon, nutmeg, and vanilla.
For a dairy-free version, use almond milk or oat milk eggnog — they add a beautiful creamy flavor. Want to make it extra indulgent?
Spread a thin layer of cream cheese between two slices before dipping them in the custard for stuffed eggnog French toast. Or top with caramelized bananas and pecans for a brunch-worthy twist.
