Make the most of winter’s most polarizing beverage with a family favorite recipe for Overnight Eggnog French Toast.
Eggnog: Love it or hate it?
If you handed it to me in a glass, it would be a hard pass. But serve it up on a plate, complete with buttery carbs and warm maple syrup, and now we are in business!
French toast is a Christmas essential at our house, and my mom, Noni, first introduced me to this creative repurposing of eggnog a few years ago.
If you’ve never tasted eggnog, it has a subtle spiced flavor, which works wonderfully as the base of a custard. Whisk in a little vanilla extract then let the carbs go for a nice, long overnight soak.
You can definitely coat and then immediately pan-fry the French toast if you don’t have the time or patience to wait all night long, but the longer the bread soaks, the more custardy and pillowy it will be in texture, not to mention flavorful!
For all those who answered “loathe it!” have no fear. You can easily substitute half-and-half for the eggnog and make this delicious breakfast year-round.
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- 3/4 cup eggnog
- 3 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1 Tablespoon sugar
- 1 1/2 teaspoons vanilla extract
- 6 slices thick-cut bread or Texas Toast
- Unsalted butter, for cooking
- Maple syrup, for serving
- In a 13x9-inch baking pan, whisk together the eggnog, eggs, cinnamon, sugar and vanilla extract.
- Add the slices of bread to the pan, turning to coat, then arrange them in a single layer.
- Cover the pan securely with plastic wrap and refrigerate it overnight.
- When ready to serve, heat a large sauté pan over medium-low heat. Add 2 tablespoons butter to the pan, and once it has melted, add two or three slices of the French toast. Allow them to cook until golden brown and slightly crisped, about 5 minutes, then flip them once and continue cooking until they are cooked through.
- Transfer the French toast to serving plates then repeat the cooking process with the remaining slices of toast.
- Top the French toast with maple syrup and serve.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.