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Eggnog French Toast


"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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20 m servings 158 cals
Original recipe yields 6 servings


  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 74
  1. 102 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 ...

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 u...

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.

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 inst...

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 f...

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...

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 holiday...

I had to change the recipe as it is the toast gets too soggy. I use 4 eggs and 1 cup egg nog then just nutmeg dashed in before I dip each one because the spice just floats on the top and is gone...

I read the reviews and made some changes that I thought made it wonderful. First, I used 6 slices of Texas Toast. Since it's so thick, I used 4 eggs and 3 cups of eggnog. I used Trika G.'s spice...