Eggnog French Toast

Name: Eggnog French Toast
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 thick slices
Cuisine: American
Ingredients: 3 large eggs; 1 cup eggnog; 1/2 tsp ground nutmeg; 1/4 tsp salt; 1/4 tsp ground cinnamon; 1 tsp vanilla extract; 1 loaf brioche bread, cut into 4 thick slices (about 1 1/2 inches); 1 1/2 cups cornflakes cereal; 1 cup finely chopped pecans; 2 tbsp butter; Powdered sugar, for dusting; Maple syrup, to serve

12 ingredients · 6 steps · 35 minutes

By Melis · developed and cooked in our studio kitchen

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Eggnog French toast: thick brioche slices soaked in eggnog custard with nutmeg and cinnamon, coated in crushed cornflakes and pecans and cooked in butter. Total time: 35 minutes.

This eggnog French toast soaks thick slices of brioche in a custard of eggnog, eggs, nutmeg, cinnamon and vanilla, then presses them into a crunchy coating of crushed cornflakes and chopped pecans before they go into the pan. The coating turns golden and crisp in the butter while the inside stays soft like bread pudding.

Finish each slice with a dusting of powdered sugar and a drizzle of maple syrup. It is an easy holiday breakfast for Christmas morning.

Can you make French toast with eggnog instead of milk?

Yes, that is how this recipe works. Whisk 1 cup of eggnog with 3 eggs, nutmeg, cinnamon, vanilla and salt. The eggnog adds sweetness and spice, so the custard needs very little else.

Why coat French toast in cornflakes?

Crushed cornflakes and chopped pecans form a crisp, crunchy crust around the soft, custardy bread, so every bite has both textures. The coating also browns nicely in butter.

What is the best bread for eggnog French toast?

A loaf of brioche cut into thick slices, about 1 1/2 inches, works best. Thick, slightly dry slices soak up the custard and still hold together when you coat them. Challah is a good substitute.

How do you know when French toast is done?

Cook each side for 3 to 4 minutes over medium-low heat, until the coating is deep golden and the center feels set when you press it. The egg custard inside should reach 160°F (71°C). If the outside browns too fast, lower the heat so the middle has time to cook.

Can you freeze eggnog French toast?

Yes. Cool the slices, then freeze them for up to 1 month. Leftovers also keep in the fridge for 2 days. Reheat them in a 350°F (175°C) oven so the coating crisps again.

Ingredient notes and swaps

Day-old brioche soaks up the custard without falling apart. If your loaf is very fresh, leave the slices out for a few hours to dry slightly.

Cook over medium-low heat so the center has time to set before the coating gets too dark. Keep finished slices warm on a rack in a 200°F (95°C) oven.

How to make Eggnog French Toast

Step 1
Crack the eggs into a large bowl. Add the eggnog, nutmeg, salt, cinnamon and vanilla and whisk until smooth.
Step 2
Arrange the bread slices in a single layer in a baking dish and pour the custard over them. Let soak for about 5 minutes, then flip the slices with a spatula and soak for 5 minutes more, until most of the custard is absorbed.
Step 3
Crush the cornflakes with your hands in a wide bowl, add the pecans and stir to combine.
Step 4
Lift one soaked slice at a time into the coating and press the mixture onto all sides. Return the coated slices to the dish.
Step 5
Melt the butter in a large skillet, such as cast iron, over medium-low heat. Cook the slices for 3 to 4 minutes per side, until the coating is deep golden and the center feels set when pressed (the custard should reach 160°F / 71°C). Cook in batches if needed and add a little more butter if the pan gets dry.
Step 6
Transfer to plates, dust with powdered sugar and drizzle with maple syrup. Serve warm.

Tips and storage

Crush the cornflakes by hand into small pieces, not fine crumbs. Larger flakes give a crunchier crust and still stick to the wet bread.

Chop the pecans finely so they cling to the slices. Walnuts work too if that is what you have.

Keep the eggnog and the custard in the fridge until you are ready to cook. Do not leave the mixed custard at room temperature for more than 2 hours.

If the coating browns faster than the center cooks, lower the heat. You can also finish the slices on a rack in a 350°F (175°C) oven for 5 to 8 minutes.

If the butter in the pan starts to turn dark brown between batches, wipe the skillet with a paper towel and add fresh butter. Burnt butter leaves bitter specks on the next slices.

Leftover French toast keeps in the fridge for 2 days or frozen for 1 month. Reheat in a 350°F (175°C) oven so the coating crisps again.

Recipe