Baked Eggnog French Toast: A Cozy Holiday Breakfast

This Eggnog French Toast Recipe uses thick slices of brioche or challah soaked in a spiced custard made with full-fat eggnog, cinnamon, and nutmeg. It’s pan-fried to golden brown perfection for a breakfast that’s creamy inside, crisp outside, and filled with holiday warmth. If you’re searching for the best eggnog French toast or wondering how to make baked eggnog French toast in a skillet, this recipe keeps things simple and satisfying. It brings together rich eggnog flavor with classic bread recipes for a yummy breakfast that feels like a “good morning sunshine” kind of meal.

The custard ratio matters more than people think. One cup of eggnog to two large eggs gives you just the right balance creamy without becoming heavy, rich without turning rubbery. A splash of vanilla brings out the sweetness in the eggnog without needing extra sugar. Letting the bread soak briefly, just enough to absorb but not collapse, makes the biggest difference.

Pan-frying instead of baking locks in the soft center while giving you a crisp edge. Baking can work too, especially for larger batches, but it loses that caramelized exterior you get from a hot skillet. If you ever tried my Brioche French Toast, you’ll recognize the same balance here simple steps, better results.

Choosing Ingredients That Add Flavor, Not Just Structure

I always reach for full-fat eggnog here. It gives body to the custard and brings in a touch of sweetness, which saves you from needing sugar in the mix. The nutmeg and cinnamon blend well with eggnog’s spice notes, especially when the toast hits the buttered skillet. That’s the moment the aroma pulls you in.

Brioche or challah slices do more than hold shape. They absorb the custard without breaking apart. If your bread’s a bit too fresh, toasting it lightly first helps. I do this often with my Blueberry Cream Cheese Croissant Casserole too. Toasted bread holds its texture better when soaked.

Why Brioche Wins in This Recipe

Between all the breads I’ve tested French, sourdough, plain sandwich brioche comes out ahead. Its slightly sweet base doesn’t fight the eggnog. Instead, it lifts the flavor. The eggy structure holds up during soaking and frying. It crisps beautifully, especially when pan-fried in real butter.

Challah comes close and works just as well. But brioche brings that soft, enriched texture that feels like bakery-style French toast. If I had to pick between using freshly sliced challah or a slightly stale brioche, I’d still take the brioche.

What to Expect While Cooking

Once the skillet’s warm and the butter has melted evenly, place the soaked slices gently. You should hear a soft sizzle. That’s what you want. Too much heat will burn the outside before the inside cooks through, so medium heat gives you control.

After two to three minutes per side, the toast turns golden and crisp. It feels light but firm when lifted with a spatula. If it starts to tear or fold, it’s either undercooked or oversoaked. That’s one of the reasons I dip each slice individually instead of letting them all sit in the custard.

You’ll notice a bit of steam escaping as it cooks. That’s good it means the eggnog is setting properly inside. I use the same visual cue when testing recipes like my Brownie Batter Oatmeal to make sure the center stays creamy but fully cooked.

How to Know When It’s Done

Golden edges with a soft center that springs back slightly those are your signs. You shouldn’t see wet streaks or damp spots in the center. When pressed lightly with a spatula, the slice should resist slightly. If the butter browns too fast, lower the heat. This gives you time to cook each slice evenly.

Common Mistakes and How to Fix Them

Using thin sandwich bread usually leads to soggy or torn slices. Either go with thick-cut bread or toast thinner slices first.

Soaking for too long also breaks the structure. I once left a slice in for over a minute while distracted. It folded like paper in the pan.

Too hot a skillet causes burning. Butter should sizzle, not smoke. If it darkens too quickly, wipe the pan and restart.

Easy Variations That Still Work

Swap eggnog for a half-half mix of whole milk and cream if it’s out of season. Add 1 tablespoon maple syrup to the custard if you prefer sweeter toast. Stir in orange zest for a citrus edge. Try cardamom instead of nutmeg if you want something warmer and spicier.

You could even use this custard with cinnamon rolls for a twist. A little like what I do in my Easy Blueberry Overnight Oats when I add unexpected flavors.

How to Store Leftovers

French toast holds well in the fridge for two days. Let it cool, then layer with parchment in an airtight container. Reheat in a skillet or toaster oven to bring back the crispness. Avoid microwaving it softens too much.

Freeze slices for up to one month. Stack with parchment between, then reheat straight from frozen in a warm skillet or oven.

Small Notes From Testing This on Repeat

A cast iron skillet gives the best crust, but any nonstick works too.

Whisk the custard longer than you think. No streaks means even coating.

Don’t crowd the pan. Give slices room to breathe, just like I do with cookie batches that spread.

Serving Ideas to Keep It Interesting

Serve with maple syrup and crushed pecans. Top with whipped cream and a sprinkle of cinnamon sugar.

Layer with fruit compote and yogurt for a brunch board. Add a scoop of vanilla ice cream for a dessert-style breakfast.

Dust with powdered sugar and serve with espresso.

Save This Eggnog French Toast Recipe for Later

Pin this recipe to your “Yummy Breakfast” or “Bread Recipes” board so you have it ready for your next cozy morning. I’d love to hear how yours turned out or what toppings you used. Drop a comment and let’s swap ideas!