Description

This Holiday Eggnog French Toast recipe transforms classic French toast into a festive, cozy breakfast perfect for the holiday season. Made with rich and creamy eggnog spiced with cinnamon and nutmeg, this dish is easy to prepare and offers a warm, indulgent way to start your day. Featuring crusty country-style bread soaked in a luscious eggnog custard and cooked to golden perfection, it’s a family-friendly brunch option that pairs wonderfully with whipped cream and maple syrup.

Ingredients

Scale

For the batter:

1.5 cups eggnog
4 large eggs (room temperature)
2 tbsp dark rum (optional but recommended for authentic eggnog flavor)
1 tsp vanilla extract
1/2 tsp ground cinnamon (freshly ground preferred)
1/4 tsp ground nutmeg

For the French toast:

1 loaf crusty country-style bread (cut into 3/4-inch thick slices)
3 tbsp unsalted butter (Kerrygold recommended)

For serving:

Whipped cream (freshly whipped adds best texture)
Maple syrup

Instructions

Prepare the Eggnog Custard Batter: Combine the eggnog, eggs, dark rum, vanilla extract, cinnamon, and nutmeg in a shallow bowl and whisk until fully blended and smooth. The batter should be rich and homogeneous with no egg streaks. Use room temperature eggs to incorporate smoothly without lumps. Set aside while preparing your cooking station.
Set Up Your Cooking Workflow: Preheat the oven to 250°F and position a rack in the middle. Slice the bread into 3/4-inch thick slices, essential for a creamy center and crispy exterior. Arrange the slices near the stovetop for easy access during cooking.
Cook the French Toast Batches: Heat 1 tablespoon of butter in a large skillet over medium-high heat until foamy and nutty-smelling (about 1 minute). Dip each bread slice into the eggnog custard, coating both sides for 1-2 seconds without oversaturating. Work in batches of 3-4 slices, cooking each side for 2-3 minutes until golden brown with a pleasant sizzle. Transfer cooked slices to a baking sheet and keep warm in the oven while continuing with remaining slices.
Finish and Serve: Remove the French toast from the oven and plate while still warm. Top generously with freshly whipped cream and drizzle with maple syrup. The warmth softens the cream slightly, creating a creamy, crisp-textured delight perfect for a holiday breakfast.

Notes

Use day-old crusty country-style bread or dry fresh bread in a 200°F oven for 10 minutes to prevent sogginess.
The rum is optional and can be replaced with rum extract or omitted for a non-alcoholic version.
Cook French toast on medium to medium-low heat to avoid burning the outside while undercooking the center.
Soak bread slices at least 30 seconds per side to ensure custard absorption without falling apart.
Add fresh butter between batches to prevent sticking and uneven browning.
Keep cooked French toast warm in a 250°F oven while finishing the rest.
Store leftovers in fridge up to 3 days in airtight container with parchment paper between slices.
Freeze cooked slices up to 2 months; thaw or reheat directly in toaster or oven for best texture.
Serve with crispy bacon, breakfast sausage, fresh berries, or a topping bar with bananas, pecans, powdered sugar, and extra syrup for variety.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Keywords: Holiday, French Toast, Eggnog, Breakfast, Brunch, Festive, Cinnamon, Nutmeg, Easy Recipe, Comfort Food