This Eggnog French Toast will be the star of your holiday brunch this year. Made with rich brioche and pre-made eggnog, it’s easy to make and so delicious. You can top it with syrup, fruit, or even ice cream if you want to eat it for dessert.
How To make Eggnog French Toast
The star of this dish is a loaf of sliced brioche bread. You can find authentic French brioche at an affordable price at Aldi and Walmart.
For the batter, take two cups of eggnog, two eggs, and a quarter teaspoon of nutmeg and whisk them together in a large bowl. Any brand of eggnog should do. Place the bowl near your stove because the brioche will be dipped in the batter and then immediately placed in your skillet to cook.
Pour a small amount of oil into a large, nonstick pan. I like to pour a thin layer of avocado oil across the bottom and I heat it over low-medium heat.
Now quickly dip a slice of brioche into the batter and be sure to entirely coat it. Allow excess batter to drip back into the bowl. Carefully put the slice in the prepared skillet. Cook it until it starts to turn golden brown on one side, then carefully flip it and cook until the other side is golden brown. Remove the slice from the skillet and allow it to drain on a plate lined with paper towels.
French Toast Tips
- Be sure to preheat your pan. You can do this while you slice your bread and make the custard mixture.
- Heat your pan to the optimal temperature. I find that heating it to medium-high heat works best. While making a large batch, I sometimes have to lower the temperature after cooking the first few slices.
- Make sure your pan is well-greased/oiled/butter. Even though I use a nonstick skillet, the oil helps to create the just the right amount of crispness that French toast needs. You may find it necessary to add additional during the process.
For a little bit of extra sweetness, mix sugar, cinnamon, and a touch of nutmeg together. Sprinkle the cooked French Toast with the sugar mixture.
- 1 loaf brioche, sliced
- 2 cups eggnog
- 2 eggs
- 1/4 teaspoon nutmeg
- oil for pan
- Cinnamon Nutmeg Sugar, optional
Cinnamon Nutmeg Sugar
- 1/2 cup sugar
- 1 Tablespoon cinnamon
- 1/4 teaspoon nutmeg
- Drizzle oil in a nonstick skillet and preheat over medium-high heat.
- Whisk eggnog, eggs, and nutmeg together well.
- Quickly dip slices of bread, one at a time, into custard mixture. Allow excess custard to drip off before placing into prepared skillet.
- Fry bread until golden brown, then flip and fry the other side.
- Remove from skillet and serve with syrup or fresh fruit, if desired.
Serving Size:2 slices
Amount Per Serving: Calories: 315
Did you know that long before eggnog reached the shores of the United States, it was enjoyed in Europe by the wealthy and was often used in toasts to prosperity and good health?
George Washington had his own famous heavy-on-the-alcohol eggnog recipe.