Description
This creamy egg nog French toast is a cozy holiday breakfast made with rich eggnog custard, thick slices of country bread, and warm spices. Golden on the outside and soft in the center, it’s an easy stovetop recipe that’s perfect for Christmas morning or any festive winter breakfast.
Ingredients
For the Batter
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1.5 cups eggnog
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4 large eggs (room temperature)
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2 tbsp dark rum (optional)
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1 tsp vanilla extract
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1/2 tsp ground cinnamon
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1/4 tsp ground nutmeg
For the French Toast
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1 loaf crusty country-style bread, sliced 3/4-inch thick
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3 tbsp unsalted butter
For Serving
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Whipped cream
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Maple syrup
Instructions
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Make the custard batter
In a shallow bowl, whisk together the eggnog, eggs, dark rum (if using), vanilla extract, cinnamon, and nutmeg until smooth and fully combined. Set aside. -
Prepare the oven and bread
Preheat the oven to 250°F and position a rack in the middle. Slice the bread into 3/4-inch thick slices and set near the stovetop. -
Heat the skillet
Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and allow it to melt and foam. -
Dip the bread
Dip each slice of bread into the custard batter, coating both sides evenly. Let excess batter drip off. -
Cook the French toast
Place 3–4 slices into the hot skillet. Cook for 2–3 minutes per side until golden brown and lightly crisp. Transfer cooked slices to a baking sheet and keep warm in the oven. -
Repeat and finish
Continue cooking remaining bread, adding butter as needed between batches. -
Serve
Remove French toast from the oven and serve warm with whipped cream and maple syrup.
Notes
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Use thick bread slices to keep the centers creamy.
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Do not oversoak the bread to prevent sogginess.
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Keeping slices warm in the oven helps serve everything at once.