Considering eggnog is a permanent staple in our home during the holidays, you can bet we kick up our french toast, every time to make Eggnog French Toast. I’ve adapted my classic French Toast recipe to include eggnog and holiday spices and the result is a perfectly spiced and flavorful eggnog French Toast that’s easy to make any time this season.
How to make Eggnog French Toast:
- Preheat griddle to 350 degrees F or or heat a skillet over medium heat.
- Add all ingredients, except the bread, to a blender or to a shallow dish and whisk well to combine. If whisking by hand, it’s okay if the flour doesn’t mix in completely smooth.
- Grease skillet with butter or non-stick spray. Dip the bread in the egg mixture and turn to generously coat both sides.
- Add to hot skillet and cook for a few minutes, until the bottom of the bread starts to get golden brown. Flip and cook on the other side the same.
- Serve with cinnamon syrup or regular syrup and dust with extra cinnamon.
Make Ahead and Freezing Instructions:
To Make Ahead: The batter can be made a day ahead of time, stored in the fridge.
To Freeze: Allow cooked French Toast to cool completely, then place in freezer safe bag or container and freeze for up to 3 months.
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Recipe
Eggnog French Toast
Ingredients
- 8 thick slices bread , we like sara lee artesana or brioche
- 4 large eggs , room temperature
- 2/3 cup eggnog , store-bought or homemade
- 1 Tablespoon light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
Instructions
- Preheat griddle to 350 degrees F or heat a skillet over medium heat.
- Add all ingredients, except the bread, to a blender or to a shallow dish and whisk well to combine. If whisking by hand, it's okay if the flour doesn't mix in completely smooth.
- Grease skillet with butter or non-stick spray. Dip the bread in the batter and turn to generously coat both sides.
- Place on hot skillet and cook for a few minutes, until the bottom of the bread starts to get golden brown. Flip and cook on the other side the same.
- Serve with cinnamon syrup or regular syrup and dust with extra cinnamon.
Notes
Nutrition
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe November 2013. Updated December 2020.
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It was very yummy. A pinch of salt would be good if eating without butter, and or syrup. And yes so yummy one could eat it plain. Thank you for this recipe.
To add to my first comment; it does need a pinch of salt.
This comes out much better than the “overnight” version. I love the ARTESANO bread, but the slices are a lot smaller than the BRIOCHE I use.
I’m gluten free, so is the flour necessary for eggnog French toast, because I’ve never made French toast with flour before
No, you can omit it. I love to add flour because it makes it more of a “batter” for dipping, and coats the bread better.
I freeze my eggnog when it is around. We are lucky here in NY to have a store that sells eggnog refreshers all year long.
I only had regular white bread, so I toasted it before dipping. Turned out great!
This recipe was really delicious! I will make it again. And might even try it as a casserole/stratta form. Not sure about the reason for the flour? It seems like the flour drags the seasonings down to the bottom instead of allowing them to float around freely. And one ingredient that was left out that is a must, is salt.
The flour helps the liquid mixture become more of a batter, and yield fluffy, not soggy french toast.
Wondering if it makes a big difference to skip adding the all purpose flour?
Great question, I was wondering the same. Merry Christmas ☃️🎁🎅🦌🎄❄️👼