Eggnog French Toast

This Eggnog French Toast turns a holiday beverage into a warm, comforting breakfast. It features thick slices of bread soaked in a spiced eggnog custard, then baked with a caramel-like sauce that forms right in the pan. It’s a sweet and satisfying way to start a festive day.

The recipe is easy to assemble, and since the bread soaks overnight, your morning prep is minimal. The active work takes about 20 minutes, with a 40-minute bake time. It’s a great dish for a relaxed holiday brunch or a special weekend breakfast.

Why will you love Eggnog French Toast?

Soaking the bread overnight allows it to fully absorb the eggnog custard, resulting in a creamy, flavorful interior.

Baking the French toast in the oven provides even, hands-off cooking and makes it easy to serve everyone at once.

The brown sugar and butter sauce at the bottom of the pan creates a sweet, gooey topping as it bakes, so no extra syrup is required.

Eggnog French Toast Ingredients

• Bread: A sturdy, thick-cut bread like challah, brioche, or a French loaf works best. Avoid standard sandwich bread, which can fall apart.

• Eggnog: Use your favorite store-bought eggnog. Both regular and low-fat versions will work.

• Bourbon: This is optional but adds a nice warmth that complements the eggnog. You can omit it entirely with no other changes needed.

• Nutmeg: Freshly grated nutmeg will provide more aroma and flavor than pre-ground, but either is fine.

Exact quantities are in the recipe card below.

How to Make Eggnog French Toast

Step 1: Make the Custard and Soak the Bread

First, create the custard by whisking together the eggs, eggnog, cream, sugar, and spices. Arrange your bread slices in a baking dish and pour the custard over top. Cover and let it chill in the refrigerator overnight so the bread can soak up all the flavor.

Step 2: Prepare the Pan and Assemble

When you’re ready to bake, preheat the oven. Make a simple sauce by melting butter with brown sugar and maple syrup, and pour it into your baking pan. Carefully place the soaked bread slices on top of the sauce.

Step 3: Bake and Serve

Bake the French toast until it’s puffed, golden brown, and the egg custard is fully cooked through. Let it rest for a few minutes before serving warm, with the caramelized side up.

What to Serve with Eggnog French Toast

This French toast is rich on its own, but a side of fresh fruit or a simple dusting of powdered sugar complements it well.

Helpful Tricks for Eggnog French Toast

For food safety, any dish containing eggs should be cooked until the center reaches an internal temperature of 160°F (71°C).

Using day-old bread is ideal because it’s drier and will absorb more of the custard without becoming soggy.

This dish is designed to be prepared ahead of time. Soaking the bread overnight gives the best flavor and texture.

If you don’t have heavy cream, you can substitute it with an equal amount of whole milk for a slightly lighter custard.

How to Store and Freeze Eggnog French Toast

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave, a toaster oven, or a lightly buttered skillet until warmed through. We do not recommend freezing, as it can alter the texture of the custard.

Eggnog French Toast Recipe FAQs

Can I make this without alcohol?

Yes, absolutely. The bourbon is optional and can be left out without any other adjustments to the recipe.

What is the best bread for baked French toast?

Day-old, thick-sliced, and sturdy breads are best. Challah, brioche, and French bread are excellent choices because they are rich and can absorb the custard without becoming mushy.

Can I cook this on the stovetop instead of baking it?

You can cook the soaked bread slices on a griddle or skillet, but the result will be different. You will miss the built-in caramel sauce from the baking method, and the texture will be more traditional pan-fried French toast rather than a soft, baked casserole.

Eggnog French Toast

Thick bread slices are soaked in a rich eggnog custard and baked until golden for a festive holiday breakfast.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine American

Servings 8

Ingredients

  

• 1 loaf sturdy bread cut into 8 slices, about 1-inch (2.5 cm) thick, like French bread, challah, or brioche
• 8 large eggs
• 1 cup eggnog 240 ml
• 1/2 cup heavy cream 120 ml
• 2 tablespoons granulated sugar 30 g
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground nutmeg
• 2 tablespoons bourbon optional
• 6 tablespoons unsalted butter 85 g
• 1 cup packed light brown sugar 220 g
• 1/2 cup maple syrup 120 ml
• Powdered sugar or additional maple syrup for serving

Instructions

 

• In a large bowl, whisk together the eggs, eggnog, heavy cream, granulated sugar, vanilla, nutmeg, and bourbon, if using. The mixture should be smooth and well combined.
• Arrange the bread slices in a single layer in a 9x13-inch (23x33 cm) baking dish or other shallow dish. Pour the egg mixture evenly over the bread, ensuring each slice is saturated. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
• When ready to bake, preheat your oven to 375°F (190°C).
• In a small saucepan over medium heat, melt the 6 tablespoons of unsalted butter. Whisk in the brown sugar and maple syrup until smooth. Pour this mixture into the bottom of a clean 9x13-inch (23x33 cm) baking dish, spreading it into an even layer.
• Carefully arrange the soaked bread slices on top of the brown sugar mixture in the baking dish. Discard any unabsorbed egg mixture.
• Bake for 35 to 40 minutes, or until the top is golden brown and the custard is set. The center of the dish should register at least 160°F (71°C) on an instant-read thermometer.
• Let the French toast cool in the pan for 5 to 10 minutes before serving. To serve, use a spatula to lift out individual slices, turning them over to show the caramelized bottom if you like. Serve warm with powdered sugar or extra maple syrup.

Notes

For food safety, any dish containing eggs should be cooked until the center reaches an internal temperature of 160°F (71°C).

Using day-old bread is ideal because it's drier and will absorb more of the custard without becoming soggy.

This dish is designed to be prepared ahead of time. Soaking the bread overnight gives the best flavor and texture.

If you don't have heavy cream, you can substitute it with an equal amount of whole milk for a slightly lighter custard.

Keyword baked french toast, eggnog, eggnog french toast, french toast, holiday breakfast