The eggnog in this French toast recipe makes it a unique holiday treat that my family demands on a regular basis, but you can use it all year long. If desired, serve warm with powdered sugar and syrup. Scrambled eggs pair wonderfully with the French toast as well.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
Ingredients
- 1 ½ cups eggnog
- 2 eggs, beaten slightly
- 1 ½ tablespoons ground cinnamon, or to taste
- 1 teaspoon pumpkin pie spice
- 12 slices French bread
Instructions
- Whisk eggnog, eggs, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended; pour into a shallow dish.
- Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
- Dip one slice of bread at a time into eggnog mixture, being sure to coat each side of the bread thoroughly.
- Place prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked bread slices on a serving plate and cover with foil to keep warm until all the slices are cooked. Serve immediately.
- To make it even more flavorful, soak and refrigerate the bread overnight in a large baking dish.
Nutrition Facts
| Calories | 158 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 155 mg |
| Sugars | 6 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this! I misread the recipe and only used 1 T of cinnamon… but that was perfect for my taste. I hear the mushy comment, but I used thick slices of French bread, and it was amazing. Definitely got all the eggnog flavor. I was afraid of the pumpkin pie spice… as I always am… but I was glad I trusted the recipe because the result was delicious!
Rating, this recipe as written… Not enough egg and WAY too much cinnamon.
Oh my gosh! It turned out soooo good.
I thought the cinnamon was way overpowering, couldn’t even taste the Eggnog. I almost wonder if the 1 1/2 tablespoons is a typo and it should have been 1 1/2 teaspoons.. I’ll definitely try it again though with the cinnamon adjustment and use the Southern Comfort Vanilla Spice eggnog…can’t wait!
This is my second time making it and it’s delicious….
Way too much cinnamon! I think 1 and 1/2 tablespoons might be a typo I think it should have been teaspoons. I love cinnamon but I doubled recipe and the cinnamon covered the bread and it burnt on the toast and was not edible. I wish I had read the reviews like I normally do because I had to dump the entire bowl of mix out and start again wih less cinnamon. I think the recipe is great but wih a lot less cinnamon! Sorry
As previously mentioned, the eggnog to eggs ratio is way off. For 6 servings, 1 and 1/2 cups eggnog is way to much. ONE cup is too much, which is what I used. The result is a mushy texture in the middle even though I cooked for over 20 minutes. Next time, I think I’ll only use 1/2 cup eggnog for 4 eggs. The pumpkin pie spice is an excellent addition, however I only used 1/2 teaspoon and that was more than enough. This recipe has the potential to be a wonderful Christmas morning breakfast, but it definitely needs some tweaking on the ingredient amounts. I’ll try it again with the suggested corrections and update my review.
I was worried the spices would be over-powering, but they were not. It was an easy recipe and cooked up well. We enjoyed this breakfast and will have it again.
Good way to use up leftover eggnog. I only used cinnamon and nutmeg for seasoning. Will definitely make again.
added about a ts vanilla and used thick sliced brioche bread
I loved that it was so simple to make. yet was delicious. This recipe makes quite a bit, so I may half it next time since there are just 4 of us in our family. would recommend.
Usually I make a new recipe exactly as written, and make any adjustments if it’s made again. However, this recipe definitely has way too much liquid to eggs, even with using eggnog. I used 6 large eggs with the 1 1/2 cups eggnog. Because I used thick cut cinnamon raisin swirl bread, added only a tsp cinnamon, but 1 Tblspn nutmeg. I used the whole loaf of bread (10 slices), and there was probably enough mixture left for another 6 slices. The result was a delicious French Toast, which DH also loved. I did not add any syrup, just a little butter as this mixture was quite sweet.
It was very good just the way they say to make it. Had Compliments all the way around. Will definitely make it again
I would definitely make this again. I made a smaller batch and eliminated the pumpkin pie spice since I didn’t have any on hand. I also used vanilla spice flavored egg nog. It was delicious!
No changes, it was very good . And I am going to make it again,
My wife loved it! Easy to prepare and cook.
Really good but the eggnog to egg ratio in this recipe is waaaaaayyyyyyy off. My bread was mushy after 20min on the griddle. You actually need like 6 eggs with only a 1/2 cup eggnog for about 6 pieces of bread.
As written, there’s way too much eggnog for two eggs & it resulted in a mushy, soggy toast, but a good flavor. Next time, I’ll cut the nog in half.
Yes! And it was Delicious!
I changed this into an overnight french toast bake. I increased to 5 eggs and did 1 teaspoon each of cinnamon, nutmeg, & pumpkin pie spice. I cut the french bread into bite sized pieces, added them to the liquid mixture and stirred till all pieces coated. Then I spread them into a 13×9 pan sprayed with Pam. Covered overnight in the fridge, took out of the fridge about 45 minutes before cooking uncovered for 40 minutes in 350 degree oven. Huge hit at our Christmas Brunch!
Loved this French toast. This will be a go-to breakfast and dinner in my household.