Eggnog French Toast


Preparation info

  • Difficulty


  • Serves


Appears in

Back in the Day Bakery Made With Love

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

  • About

The holidays would not be complete without my Eggnog French Toast. The eggnog gives the toast a richer, more custardy texture, and the nutmeg and cinnamon add a little kick of spice. I sprinkle it with confectioners’ sugar and serve it with one of my handmade syrups (I like the Blackberry Syrup) and a side of bacon and fresh fruit.


  • 6 large eggs
  • cups eggnog
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons grated orange zest
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • Pinch of fine sea salt
  • 6 thick slices bread, such as crusty baguette or challah
  • 4 tablespoons unsalted butter
  • ¼ cup olive oil
  • confectioners’ sugar for dusting
  • Warm Blackberry Syrup or maple syrup


In a medium mixing bowl, whisk together the eggs, eggnog, vanilla, orange zest, cinnamon, nutmeg, and salt.

Place the bread slices in a baking dish large enough to hold them in a single layer. Pour the egg mixture over the bread and let soak for 10 to 15 minutes. Flip the bread over to make sure it is completely soaked in the liquid.

Preheat the oven to 250°F.

In a large heavy-bottomed skillet, heat half of the butter and half of the olive oil over medium heat until the butter begins to sizzle. Gently place 3 slices of the soaked bread in the skillet and cook for 2 to 3 minutes per side, until golden brown.

Transfer the slices to a baking sheet and keep warm in the oven while you cook the remaining slices in the remaining butter and oil.

Sprinkle the French toast with confectioners’ sugar and serve with warm syrup.