Eggnog French Toast

This Eggnog French Toast is bread soaked in an eggnog mixture and then baked in the morning. Festive and perfect for busy mornings like Christmas. Eggnog French Toast - bread soaked overnight in an eggnog mixture and baked in the morning. the-girl-who-ate-everything.comWe currently have 3 containers of eggnog in our fridge. For those of you are calorie conscious that roughly 8,000 calories of the thick stuff just waiting to be part of my inevitable holiday pounds. I bought some because we were almost out and I know my husband loves it, and he bought some because…he loves it. I know that eggnog is one of those polarizing foods but I can’t help but try to ease it into every treat I make. Remember these Eggnog Cookies and this Eggnog Gingerbread Trifle? See, now you have three recipes you can make with eggnog.

My issue with baked French toast is that usually it’s a little too wet for my liking. I love my Overnight French Toast because it’s the perfect amount of moisture without being too dry. I reduced the eggs because I added more liquid in form of eggnog and increased the spices. Make sure you layer the bread in one single layer so you still get the crisp edges of your traditional French toast. It was perfect. And even for someone who doesn’t like eggnog the taste isn’t overpowering. Imagine waking up Christmas morning, popping this in the oven and then opening presents to the aroma of this! Eggnog French Toast - bread soaked overnight in an eggnog mixture and baked in the morning. the-girl-who-ate-everything.comServe with melted butter and maple syrup with a dusting of powdered sugar.
Eggnog French Toast - bread soaked overnight in an eggnog mixture and baked in the morning. the-girl-who-ate-everything.comEggnog French Toast - bread soaked overnight in an eggnog mixture and baked in the morning.

Eggnog French Toast
Serves: about 16 slices
  • ¼ cup (4 Tablespoons) butter, melted
  • ⅓ cup packed light brown sugar
  • 1 loaf brioche, challah, or French bread loaf sliced into 1 inch slices (about 12 ounce loaf)
  • 1½ cups eggnog
  • 1½ teaspoons rum extract
  • 2 teaspoons vanilla extract
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cinnamon
  • pinch of salt
  • 6 eggs, slightly beaten
  • powdered sugar and maple syrup for topping.
  1. In a small bowl combine brown sugar and melted butter and pour in a very thin layer on the bottom of a greased jelly roll pan (or use 2 pans - a 9x13 and a smaller dish if you don't have a jelly roll). Make sure you grease it or it will stick!
  2. Arrange slices of bread in the baking dish in a single layer.
  3. In a large bowl, pour the eggnog, rum extract, vanilla, nutmeg, cinnamon, and salt. Whisk together. This helps distribute the spices evenly before adding the eggs. Add the beaten eggs and whisk until combined. Pour the mixture over the bread slices.
  4. Wrap tightly with plastic wrap and place in the refrigerator overnight.
  5. In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350 degrees.
  6. Bake for 30-35 minutes. If top starts browning too quickly place a foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but don't dry it out completely.
  7. Remove from oven and let it cool slightly before serving. Serve with melted butter, a dusting of powdered sugar and a drizzle of maple syrup.
Source: converted my Overnight French Toast to Eggnog version


The following two tabs change content below.
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

Latest posts by Christy Denney (see all)

Speak Your Mind



  1. Whoa girl, totally crushing on this! The perfect breakfast for the holidays!

  2. Eggnog is the way to do it, girl! These look killer delicious! Now I’m craving them.

  3. Everyone might think I am a tad crazy, but for the longest time I didn’t drink eggnog because I thought it was just raw egg yolks whipped together. I didn’t have any idea it was the most amazing thing on the Earth.
    This is the perfect thing for our Christmas morning breakfast! But…I kinda want them now!! 🙂

  4. Your photo is mouthwatering wonderful. I love French toast, but wow you really do a number with that dish. I am impressed. Yum.

  5. Do you pour the mixture over the bread on the pan of overnight or do it in the morning? Your directions left that part out.

  6. Shouldn’t the bread be a couple of days old or left on counter for awhile to dry out a bit? I am going to make this for Christmas brunch! Was just thinking about eggnog French toast an hour ago :). Perfect timing!

    • Christy {The Girl Who Ate Everything} says:

      Umm. I’ve always felt like stale bread tastes like stale bread. But you definitely could. French bread is dry enough that I don’t think it needs to sit out.

  7. I wondered the same as Diane. The recipe doesn’t say when to add the egg mixture to the bread (at night? or in the morning?) Everything sounds delicious.

  8. I’m typically not a french toast person, but I can’t resist something with eggnog in it 😉

  9. This is a fantastic idea! I think I might have to take a dry run on this before Christmas Morning!

  10. I hear ya on the three cartons of eggnog as my husband is an eggnog addict. I love french toast and I love eggnog so this is a great combo!

  11. Thank you for this fantastic recipe! I made the recipe, as-is, and then griddled like regular french toast the next morning. I was afraid I would miss the crispiness in the oven. My family enjoyed it so much and it smelled like Christmas in our home. We enjoyed this for brunch and then decorated the tree! Thanks for a lovely memory.