Eggnog French Toast Recipe - Allrecipes.com
Eggnog French Toast Recipe
  • READY IN 20 mins

Eggnog French Toast

Recipe by  

"This is a recipe you'll want to use year round, but since it uses eggnog it makes it an extra special holiday treat that my family requests weekly! To make it even more flavorful, soak and refrigerate the bread overnight in a large baking dish. Serve warm with powdered sugar and syrup if you like. The French toast goes well with scrambled eggs, too. Enjoy!"

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Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    5 mins
  • READY IN

    20 mins

Directions

  1. Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.
  2. Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
  3. Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
  4. Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2009

yum! I added freshly ground nutmeg, only 1 t cinnamon, and 1/2 t pumpkin pie spice. I sprayed a 9x13 baking dish with baking spray, packed bread slices in the pan and poured the batter over the whole thing. Covered with plastic wrap and refrigerated it overnight. This morning I took it out for an hour (Letting my glass baking dish come up to room temperature) then baked the french toast for 40 min. in a 350*F oven...divine! We didn't even use syrup, the eggnog taste was so yummy!

 
Most Helpful Critical Review
Dec 26, 2011

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.

 
Jun 22, 2008

Yum! I used cheap white bread in this recipe instead of french bread. When I made the egg mix, I used the leftover homemade eggnog that I had in the fridge. I didn't use pumpkin pie spice, I used more nutmeg and added a tsp. of rum flavoring. Really good. I'll make this again for sure.

 
Mar 12, 2008

My husband, 2 yr. old, and I loved this recipe. I think next time I will cut back a little on the cinnamon as I thought it overpowered the eggnog flavor a little.

 
Dec 25, 2008

I modified this recipe a little (less cinnamon, added sugar) and decided to try the suggestion to soak the bread overnight for more flavor. I don't have anything that holds 12 pieces of bread flat (does anyone?) so I stacked the bread in a plastic container with a lid, and poured the mixture in between and on top, but ran out at the end. In order to try to soak all the pieces, I flipped the container a couple times. There must be a better way, because the next morning the pieces were so soaked that they were hard to get on the griddle in bread-shaped pieces. If someone else has a different way, let us know. Otherwise, stick to the standard dip-and-grill method.

 
Dec 25, 2007

I saw Eggnog French Toast on a restaurant menu and thought, I can make this at home.....logged onto All Recipes, and found this fabulous recipe, and made it for dinner one evening last week!! I am making it for Christmas day breakfast. I added 1TBL sugar,to sweeten it up a bit.

 
Dec 29, 2007

Instead of pumpkin pie spice, I just bought Pumpkin Spice Eggnog. I used whole grain white bread rather than French. My family loved this! It's a nice change of pace, and perfect for the holidays.

 
Jan 12, 2013

I made this for Christmas morning and everyone really liked it! I read through a lot of the reviews and did adopt several alterations: I used 4 eggs and about 1 cup of eggnog, used nutmeg instead of pumpkin pie spice. Like several others, I made it the night before: put the bread in a 9 x 12 pan and poured the egg mixture over all. Refrigerated overnight, covered in foil, then put in a 375 oven for about 35 min, til nicely browned. So easy and delicious; I can see this becoming a new Christmas morning tradition!

 

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Nutrition

  • Calories
  • 158 kcal
  • 8%
  • Carbohydrates
  • 18.8 g
  • 6%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 155 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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