Ingredients

1 1/2 cups eggnog

4 large eggs (room temperature)

2 tbsp dark rum (optional but recommended)

1 tsp vanilla extract

1/2 tsp ground cinnamon (freshly ground preferred)

1/4 tsp ground nutmeg

1 loaf crusty country-style bread (cut into 3/4-inch thick slices)

3 tbsp unsalted butter

Whipped cream (for serving)

Maple syrup (for serving)

Instructions

Step 1: In a shallow bowl, whisk together the eggnog, eggs, dark rum, vanilla extract, cinnamon, and nutmeg until smooth and fully blended. Using room temperature eggs helps create a smooth custard without lumps. Set the batter aside.

Step 2: Preheat your oven to 250°F and place a rack in the middle. Slice the bread into 3/4-inch thick pieces for the best texture. Arrange the slices nearby for easy access during cooking.

Step 3: Heat 1 tablespoon of butter in a large skillet over medium-high heat until it foams and smells nutty, about 1 minute. Dip each bread slice into the custard batter for 1 to 2 seconds per side, coating but not soaking through.

Step 4: Cook 3 to 4 slices at a time in the hot skillet for 2 to 3 minutes per side, until golden brown and crisp. Listen for the sizzle to know the heat is right. Transfer cooked slices to a baking sheet and keep warm in the oven while you finish the rest.

Step 5: Serve the French toast warm topped with freshly whipped cream and a generous drizzle of maple syrup for a rich, creamy contrast to the crispy exterior.

Tips & Variations

Use day-old crusty bread like country-style, brioche, or challah for best results; fresh bread can be dried slightly in a low oven.

Skip the rum or replace it with rum extract for a non-alcoholic version without losing flavor.

Cook over medium to medium-low heat to avoid burning the outside while keeping the center soft and custardy.

Add a pinch of allspice if you don’t have nutmeg, or increase cinnamon slightly for extra warmth.

Storage

Store leftover French toast in an airtight container in the refrigerator for up to 3 days. Layer slices with parchment paper to prevent sticking. For longer storage, freeze cooled slices in a single layer before packing into a freezer bag for up to 2 months. Reheat refrigerated or frozen slices in a toaster or toaster oven for best texture; microwaving is quicker but may soften the crust.

FAQs

Can I use regular milk instead of eggnog?

Yes! You can substitute eggnog by mixing 1 1/2 cups whole milk or half-and-half with an additional egg, 2 tablespoons sugar, and extra cinnamon and nutmeg to mimic eggnog’s flavor. It won’t be exactly the same but still delicious.

What kind of bread makes the best French toast?

Sturdy, crusty bread like day-old country-style loaf, brioche, challah, or thick Texas toast works best. These breads soak up the custard without falling apart and crisp up nicely. Avoid soft sandwich bread, which can become mushy.