Eggnog French Toast

Skip the egg-and-milk custard routine. This French toast swaps the whole thing for straight eggnog, which already has eggs, cream, sugar, and warm spices built right in. Three ingredients, and the eggnog does all the heavy flavor work.

Stale bread is a must here, not a suggestion. Day-old thick-cut slices absorb the eggnog without falling apart in the bowl. Fresh, soft bread turns to mush the second it hits the liquid. If your bread is fresh, lay slices on a baking rack overnight or toast them lightly first.

Fry in a generous amount of butter over medium heat. Don’t rush the cook; you want a deep golden crust to form on each side. That caramelized surface is where the eggnog’s sugar really shines.

Chef Tips

• Use challah, brioche, or thick-cut white bread for the best absorption and richness
• Don’t soak too long; a quick dip on each side is plenty. You want the eggnog coating, not a waterlogged slice
• Dust finished slices with powdered sugar and a grating of fresh nutmeg for a classic holiday look

Variations

• Add a splash of rum or bourbon to the eggnog for a boozy brunch version
• Top with maple syrup and toasted pecans instead of traditional powdered sugar
• Use vegan eggnog and plant-based butter for a dairy-free holiday breakfast