Go Back
A baked eggnog French toast with a golden brown top and a crispy crust, placed on a light wood kitchen table with fresh herbs nearby.
Print

Eggnog French Toast

Make eggnog French toast with nonalcoholic eggnog and warm nutmeg. Learn how to soak the bread and cook golden slices with a tender, fully cooked center.
Course Breakfast
Cuisine American
Keyword eggnog French toast
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10 servings
Calories 272kcal
Author C. Sophie

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Whisk
  • Spatula
  • Oven

Ingredients

Bread

  • 1 pound brioche bread cut into 1-inch cubes

Dairy

  • 2 tablespoons unsalted butter melted
  • 3 large eggs
  • 1 cup non-alcoholic eggnog
  • 1 cup whole milk

Spices

  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar for topping
  • 1/2 teaspoon ground cinnamon for topping

Instructions

  • Grease a 9x13-inch baking dish with the melted butter to prevent sticking and add flavor.
  • Arrange the cubed brioche bread in an even layer inside the prepared baking dish.
  • In a large mixing bowl, whisk together the eggs, non-alcoholic eggnog, whole milk, 1/4 cup sugar, vanilla extract, 1 teaspoon cinnamon, nutmeg, and salt until the custard is smooth.
  • Pour the custard mixture evenly over the bread cubes, using a spatula to lightly press the bread down so it is fully submerged in the liquid.
  • Cover the dish with plastic wrap and refrigerate for at least 30 minutes, though for the best texture, an overnight soak is recommended.
  • When ready to bake, preheat your oven to 325°F (163°C).
  • In a small bowl, combine the remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon; sprinkle this mixture evenly over the top of the bread.
  • Bake for 35 to 40 minutes, or until the custard has set and the tops of the bread are golden brown and slightly crisp to the touch.
  • Remove from the oven and let rest for 5 minutes before serving to allow the custard to firm up slightly.

Notes

Nutritional information:
  • Calories: 272
  • Protein: 8g
  • Carbohydrates: 35g
  • Fat: 11g
  • Saturated fat: 2g
  • Cholesterol: 15mg
  • Sodium: 280mg
  • Potassium: 320mg
  • Fiber: 2g
  • Sugar: 18g
  • Vitamin A: 850 IU
  • Vitamin C: 35mg
  • Calcium: 40mg
  • Iron: 2.1mg
Tip: Let cool completely before serving.