Perfect for holiday brunch or any cozy morning, this Eggnog French Toast bursts with festive flavor. A rich eggnog custard infused with nutmeg and a splash of bourbon soaks into thick slices of bread, which are then finished with a warm Buttered-Maple Bourbon syrup for a decadent touch.
French Toast Basics
Before diving into the eggnog version, here are a few reliable tips from my Perfect Buttermilk French Toast method to ensure excellent results.
1. Use stale bread. Slightly dried bread soaks custard without becoming soggy. Fresh bread tends to fall apart and become over-moist. For best results, slice the loaf the night before and leave the slices uncovered on the counter for at least 8 hours. If you’re short on time, arrange the slices on a baking sheet and dry them in a 250°F oven for 20–25 minutes.
2. Soak briefly, then rest. Dunk each slice for 30–40 seconds per side (30 seconds for ¾” slices, about 40 seconds for 1″ slices). Transfer the soaked slices to a wire rack and let them rest 5 minutes so the custard penetrates evenly — this step is key to creamy, uniform French toast.
Making the Eggnog French Toast
1. Create the eggnog custard. Whisk together eggnog, eggs, sugar, bourbon, vanilla, nutmeg, cinnamon, and a pinch of salt until smooth. Pour the custard into a shallow 9×13″ dish for soaking.
2. Soak the bread. Submerge each slice for 30–40 seconds per side, then transfer to a wire rack set over a baking sheet. Let the slices rest for about 5 minutes so the center absorbs the custard evenly.
3. Fry the French toast. Heat a large skillet over medium. Add a little butter and oil, then cook the custard-soaked slices about 3 minutes per side, or until golden brown and cooked through.
4. Serve or keep warm. Serve immediately with the warm Buttered-Maple Bourbon syrup, or keep finished slices in a 325°F oven while you cook the rest.
Buttered-Maple Bourbon Syrup
A touch of liquor brightens eggnog, and bourbon pairs beautifully with maple. Its caramel, vanilla, and subtle smoky notes complement the creamy custard. To make the syrup, bring maple syrup and butter to a gentle simmer until the butter melts. Remove from heat and stir in bourbon, then let cool slightly before serving. Serve warm over the French toast for a rich, festive finish.
Get the Recipe:
Eggnog French Toast with Buttered-Maple Bourbon Syrup
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Ingredients
Buttered Maple Bourbon Syrup
- 1 ½ Maple Syrup
- 1/3 cup Unsalted Butter, at room temperature
- 1 tbsp Bourbon
Eggnog French Toast
- 10 slices Thick stale white bread
- 6 Eggs
- 1 ½ cups Eggnog
- 1/4 cup Sugar
- 1 tbsp Bourbon
- 2 tsp Vanilla Extract
- 1/2 tsp Nutmeg
- 1/4 tsp Cinnamon
- Pinch of salt
Instructions
Buttered Maple Bourbon Syrup
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Combine maple syrup and butter in a medium saucepan over medium heat. Bring to a gentle simmer so the butter fully melts. Remove from heat and stir in the bourbon. Let cool slightly before serving.
Eggnog French Toast
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(Optional, if baking after.) Preheat oven to 375°F.
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Whisk the eggs until smooth, then strain if desired to remove any large bits. Add the eggnog, sugar, bourbon, vanilla, nutmeg, cinnamon, and a pinch of salt. Mix until well combined and pour into a shallow dish for soaking.
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Place slices into the custard and soak 30–40 seconds per side. Transfer soaked slices to a wire rack set over a baking sheet and rest about 5 minutes while you heat the pan.
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Heat a large skillet over medium. Add ½ tablespoon butter and ½ tablespoon oil. When the butter has melted and the pan is hot, cook the slices in batches without crowding, about 3 minutes per side, until golden. Serve immediately with the warm Buttered-Maple Bourbon syrup.
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Optional: After frying, place finished slices back on the rack and bake at 375°F for 5 minutes to keep them warm and crisp before serving.