Eggnog French Toast

Why You’ll Love This Recipe

I love how simple this recipe is to pull together, yet it delivers big on holiday flavor. The eggnog adds a sweet, creamy richness, and the touch of nutmeg and rum gives each bite that classic seasonal warmth. It’s great for Christmas morning, a holiday brunch, or any cold day when I want something comforting and special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 loaf French bread

• 3 large eggs

• 1 cup eggnog

• 1 teaspoon vanilla extract

• 1 tablespoon rum or rum extract

• 1/2 teaspoon ground nutmeg

• Butter or non-stick cooking spray (for cooking)

Directions

1. I start by slicing the French bread into 1-inch thick slices.

2. In a bowl, I whisk together the eggs, eggnog, vanilla extract, rum (or rum extract), and nutmeg until well blended.

3. I heat a large skillet over medium heat and melt a bit of butter or spray it with non-stick cooking spray.

4. I dip each slice of bread into the eggnog mixture, coating both sides, and place them right onto the hot skillet.

5. I cook each side for about 2 minutes, or until golden brown. I add more butter or spray between batches as needed.

6. Once cooked, I plate the French toast and serve it warm with butter and syrup—or sometimes a dusting of powdered sugar for an extra treat.

Servings and timing

This recipe makes about 12 slices, depending on the size of the bread.

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

Variations

• Make it dairy-free: I use a dairy-free eggnog and non-dairy butter or spray—it still comes out deliciously festive.

• Bourbon twist: When I want a stronger flavor, I swap rum extract for a splash of real bourbon or spiced rum.

• Toppings: I top it with whipped cream, fresh berries, maple syrup, or even caramel sauce for something extra special.

• Bread options: Brioche or challah work beautifully for an even richer French toast.

Storage/Reheating

Leftovers store well in the refrigerator for up to 3 days. I place them in an airtight container, then reheat in a skillet or toaster oven to bring back that crisp exterior. They also freeze well—just layer them between parchment paper and freeze in a zip-top bag. To reheat, I toast them straight from frozen.

FAQs

Can I make this recipe ahead of time?

Yes, I often prep the eggnog custard the night before and store it covered in the fridge. In the morning, all I have to do is dip and cook.

What kind of eggnog works best?

I use full-fat, creamy eggnog for the best texture and flavor. Homemade or store-bought both work great.

Can I bake this instead of frying?

Yes, I’ve made a French toast casserole by layering the dipped slices in a greased baking dish and baking at 350°F for about 30 minutes. It’s great for serving a crowd.

Is it necessary to use rum or rum extract?

Nope. It adds a nice flavor, but I’ve skipped it plenty of times, and the French toast is still delicious.

Can I use sandwich bread instead of French bread?

You can, but I prefer a thicker, sturdier bread like French bread or brioche. It holds up better when soaked in the eggnog mixture.

Conclusion

This Eggnog French Toast is one of those seasonal recipes I look forward to all year. It’s cozy, nostalgic, and just the right mix of sweet and spiced. Whether I’m serving it for a quiet breakfast or a festive family brunch, it never fails to bring smiles (and empty plates).

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