Eggnog French Toast

Eggnog French Toast

The homemade eggnog batter in this French toast recipe gives a classic breakfast dish a holiday makeover.

I had a coupon the other day for a free country loaf, which is basically a rustic white bread. It has a crunchy crust like a traditional French baguette, but it’s about twice as wide.

When I went to the pantry to pull out the bread, it was a few days old and was quite hard. I wasn’t sure it was going to be salvageable, but when I sliced into it, the inside was still nice and soft.

It was the perfect texture combination for French toast.

Since we’re trimming the trees this weekend, I wanted to spice the French toast up with some holiday flavors. I went to the fridge for the carton of eggnog and it was gone. My husband had enjoyed the last bit of it the day before.

No worries. Homemade eggnog is a breeze to make, and since this eggnog is a batter that is cooked, there is no need to worry about raw eggs.

Eggnog French Toast from ZestuousThe first step in this recipe involves whipping heavy cream into stiff peaks. Once folded in with the egg yolks, bourbon, sugar and nutmeg, the batter is very thick. As it bakes around the crusty bread, it forms a pillowy, custard-like layer of holiday cheer.

You can serve eggnog French toast with pats of butter and a dusting of powdered sugar or syrup, or just eat it plain. It’s delicious anyway you top it.  Happy Holidays!

Eggnog French Toast

Eggnog French Toast


  • 1 country loaf bread
  • ½ cup heavy cream
  • 3 egg yolks
  • 2 tablespoons sugar
  • 2 tsp. bourbon
  • nutmeg
  • salt
  • 2 tablespoons butter

Preheat oven to 400 degrees.

Slice bread loaf into ½-inch thick slices.

In a medium-bowl or stand mixer, whisk cream until stiff peaks form.

In a separate bowl, whisk together the egg yolks and sugar for about 2 minutes.

Using a rubber spatula, gently fold the egg yolks into cream. Add bourbon and 1/8 tsp. nutmeg.

Place the butter in a 13 x 9 pan, and place the pan in the oven until the butter is melted.

Dip the bread slices into the eggnog and coat on all sides. Arrange the bread slices in the warm 13 x 9 pan. Pour the remaining batter over the slices in the pan. Sprinkle on a small amount of nutmeg and salt.

Bake in a 400-degree oven for 12-15 minutes, until golden brown. Serve warm.

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