Eggnog French Toast * Recipe

Whisk custard

In a wide, shallow dish (pie plate or rimmed baking sheet works well) whisk together the eggnog (2 cups) and 3 large eggs until smooth and fully combined. Add 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and a pinch of salt. Whisk again to incorporate and break up any egg white streaks. Set aside for 5 minutes so spices bloom.

If using cold-store eggnog, let the custard sit at room temperature while you prepare the pan and bread (no more than 10–15 minutes). For a slightly thicker custard, you may whisk an extra egg yolk (optional).

Prepare bread

Use day-old or slightly stale bread if possible; it soaks up custard without falling apart. Trim crusts if desired and cut slices to uniform thickness (about 1 to 1 1/4 inches).

Soak slices

One at a time, lay a slice of bread flat in the custard dish and let it soak for 20–30 seconds per side for fresh thick bread, or 45–60 seconds per side for stale or very thick slices. Press down gently so the custard saturates the center but avoid oversaturating to the point the bread falls apart. Place soaked slices on a wire rack or plate while you heat the pan.

Heat skillet

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of unsalted butter and let it melt and foam, tilting the pan to coat the surface. Reduce heat to medium-low to prevent burning once cooking begins.

Cook french toast

Working in batches (2–3 slices at a time depending on pan size), add the soaked bread slices to the skillet without crowding. Cook until the underside is golden brown and set, about 3–4 minutes, then carefully flip and add another 1/2 to 1 tablespoon butter if the pan looks dry. Cook the second side 2–4 minutes until golden and cooked through. Internal texture should be custardy but not wet. Transfer cooked slices to a warm oven (200°F / 95°C) on a baking sheet to keep warm while you finish remaining slices.

Plate 1–2 slices per serving depending on appetite. Dust with powdered sugar if using, sprinkle a pinch of extra ground nutmeg, add fresh berries and a dollop of whipped cream if desired. Serve immediately with warm maple syrup on the side.

If you want to add a caramelized finish: after flipping each slice, sprinkle a light dusting (about 1/2 teaspoon) of sugar on the cooked side and let it caramelize for 30–45 seconds before flipping again (watch carefully to avoid burning).

Leftovers: store cooled French toast in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium-low or in a 350°F (175°C) oven until warmed through to preserve crisp edges.