Elevate Your Brunch Game with Eggnog French Toast
There’s something instantly festive about Eggnog French Toast: the warm whisper of nutmeg and cinnamon, the creamy custard center, and those crispy edges you can hear when the fork breaks through.
This version is designed for both holiday breakfast celebrations and slow Sunday mornings, leaning into rich flavor without fussy technique.
We’ll use sturdy, slightly stale brioche or challah for superior soak, add a dash of vanilla and spice to boost the nog, and finish with an optional warm-oven step that guarantees a café-style crust.
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It’s a quick, reliable make-ahead brunch centerpiece that tastes like December—no matter the month.
Ingredients and Why They Work
- 8 thick slices brioche or challah (day-old is best)
- 1½ cups pasteurized eggnog (store-bought or homemade)
- 3 large eggs
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon + ¼ tsp freshly grated nutmeg (plus more to finish)
- Pinch of fine salt
- 2–3 tbsp butter (for the pan)
- To serve: maple syrup, powdered sugar, butter; optional orange zest, toasted pecans, fresh berries
A rich, high-fat bread like brioche provides structure and tenderness, so it can drink up the eggnog custard without collapsing.
Pasteurized eggnog ensures food safety while adding creaminess, and the vanilla-spice combo amplifies the nog’s holiday character.
How to Make Eggnog French Toast
- Mix the custard. In a large, shallow bowl, whisk together eggnog, eggs, vanilla, cinnamon, nutmeg, and salt until smooth and lightly frothy.
- Preheat the pan. Set a nonstick skillet or griddle over medium heat (about 320–350°F / 160–175°C). Add a little butter; it should melt and foam gently, not brown aggressively.
- Soak with intention. Lay a slice of brioche in the custard for 20–30 seconds per side. You want it saturated but not falling apart. Let excess drip off, then set the slice on a wire rack for 15–30 seconds to prevent sogginess.
- Cook to golden. Place the slice on the hot surface and cook 2–3 minutes per side, until deep golden with crisp edges and the center feels set when pressed. Add butter as needed between batches.
- Lock in the crisp. For an extra-crispy finish (especially if cooking in batches), hold cooked slices on a wire rack set over a sheet tray in a 200°F / 95°C oven for 5 minutes.
Why You’ll Love This Recipe
This is Eggnog French Toast that delivers bakery-level texture with minimal effort. The custard leans into the nog’s natural richness for a silky middle, while the rack-and-oven trick keeps the edges crackly even under syrup.
Using brioche French toast slices gives every bite a plush crumb and a golden exterior, and the spice profile is warming without being heavy.
Best of all, it’s an easy holiday breakfast you can partially prep the night before, turning a busy morning into a calm, make-ahead brunch moment.
Pro Tips from the (Cozy) Test Kitchen
For a restaurant-worthy sear, lightly toast the bread in a low oven for 5–7 minutes before dipping; this dries the surface so it soaks more evenly.
Keep your heat at steady medium—too hot burns the butter before the custard sets. Finish with a dusting of freshly grated nutmeg right at the table to release its aromatic oils, and if you have a griddle, aim for a consistent 160–175°C surface for flawless browning.
No Eggnog on Hand? Try This Quick Swap
Whisk 1 cup whole milk + ½ cup heavy cream with 2 tbsp sugar, 1 tsp vanilla, ½ tsp cinnamon, ¼ tsp nutmeg, and a tiny pinch of salt. It’s a fast “nog-style” base that keeps the eggnog French toast vibe without a store run.
For an adults-only twist, add a splash of rum or rum extract; for dairy-free, use a rich almond or coconut nog and swap butter for neutral oil or vegan butter.
Toppings That Make It Brunch-Worthy
Classic butter and maple are perfect, but a little flourish turns this into a headliner: warm butter-pecan sauce, quick berry compote, a spoon of crème fraîche, or a grate of orange zest to brighten the spice. Crushed speculoos cookies over the top add a playful crunch.
Make-Ahead, Storage & Reheating
If mornings are hectic, whisk the custard the night before and store it covered in the fridge; bring to room temp and whisk again before dipping. Leftover slices keep up to 3 days refrigerated when wrapped well.
Reheat in an air fryer at 350°F / 175°C for 3–4 minutes or in a 375°F / 190°C oven for 6–8 minutes on a rack to revive the crisp edges. Freeze cooked slices in a single layer, then bag for up to 2 months; reheat from frozen using the same methods.
Safety Note
Use pasteurized eggnog and fresh eggs; keep custard chilled until you’re ready to dip, and discard any leftover custard that’s touched raw bread.
Variations You’ll Keep Repeating
If you love seasonal riffs, try gingerbread (a teaspoon of molasses plus ginger), pumpkin spice (1–2 tbsp pumpkin purée and pumpkin pie spice), orange-cranberry (zest in the custard, cranberry compote on top), or almond-vanilla (swap in almond extract and sliced toasted almonds).
Each keeps the soul of Eggnog French Toast while nudging it in a new, brunch-friendly direction.
Enjoy Watching This Video with a Similar Recipe
Source: Cowboy Kent Rollins
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