Enjoy thick slices of delicious and easy Eggnog French Toast — a perfect breakfast for Christmas morning! Serve with a dust of powdered sugar, a drizzle of pure maple syrup and a dollop of Whipped Cranberry Honey Butter!

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my full disclosure policy for details. 

**This recipe was originally posted on December 12, 2017. The recipe, photos and post were updated on December 17, 2020** 

Easy Cranberry Eggnog French Toast

Whether you’re a lover of Eggnog or not, I promise you’ll love this simple and festive breakfast. I myself can’t stand to drink Eggnog straight up, but in a dessert? Perfection.

UPDATE: consider me absolutely head over heels in LOVE with Eggnog now! Not only do I enjoy it in recipes, I can’t get enough of it in general! Bring on the ‘nog!

French toast has always been my favourite breakfast growing up. My grandma didn’t really know how to make it so I had many failed attempts at making it myself (soggy omelette bread). 

And if I didn’t feel like making it from scratch, I would just have store bought french toast sticks, or that amazing french toast cereal I’m addicted to. But it’s been a while since I’ve made french toast at home, so I decided to try it out again!

In the years since I’ve posted this recipe, my french toast skills have greatly improved! So much so that I created a detailed post about how to make the perfect french toast recipe! Today I’m modifying that recipe to make it eggnog flavoured!

What does This Eggnog French Toast Taste Like?

French toast has a crispy outer crust with a custard-like texture on the inside! Throw in some eggnog for added richness, along with rum extract, cinnamon and nutmeg for an extra kick of flavour!

I’ve explained before that using all milk made the egg mixture too watery, and all heavy cream makes it harder for the bread to soak it up and leaves a greasy mouth feel. For this reason, most of my french toast recipes use a mixture of milk and heavy cream. 

Eggnog has such a rich and thick texture that’s in between the smooth/thin texture of milk and the thicker texture of heavy cream, making it the perfect base for french toast!

Overview: How To Make Eggnog French Toast

Making eggnog french toast is completely effortless! Start by making the eggnog mixture. 

1. Beat the Eggs: In a medium mixing bowl, whisk the eggs for at least 1 minute. 
2. Pour in the Eggnog: add the eggnog and continue to whisk. 
3. Add sugar, flavouring and spices: brown sugar, rum (can be substituted for a tablespoon of real rum!), cinnamon, nutmeg and a pinch of salt. Whisk everything together until combined. 

See how easy it is?! Now all you have to do is preheat your pan on the stove, butter it, dip the bread into the egg mixture and fry. I find 2-3 minutes per side gives us a nice golden crispy surface while keeping the middle nice and custardy!

The Best Bread for French Toast

I already went into detail about all the best kinds of bread to use and what makes them great in my perfect french toast recipe. For this post, I’m just gonna summarize each bread. 

1. Brioche: Soft, fluffy, thick and buttery and it soaks up the egg mixture perfectly without making the bread super soggy! My #1 choice. 
2. French bread: More dense texture than the brioche, so it doesn’t soak up the egg mixture as quickly. Let the bread sit in the egg for a few minutes per side to ensure it soaks thoroughly. 
3. Challah: Thicker and denser, which makes it soak up a lot more of the egg mixture resulting in less french toast. 
4. Texas toast: A good simple bread to use, but it’s become a last option for me now. 

Whipped Cranberry Honey Butter

Eggnog and cranberry make such a wonderful flavour combination, so I had to top this french toast with my whipped cranberry honey butter! This is an optional topping, which is why I just added a link to the recipe for those who want to make it. 

Making the honey butter is actually quite simple, though it does take a bit of extra work. The base of this cranberry butter is a homemade cranberry sauce, so you’ll need to start by making this before you begin the french toast. 

Simply combine the cranberry sauce ingredients together on the stove until thickened, then let it cool completely. You can let it chill in the refrigerator for a few days. After that, just whip the butter with a mixer, add a few tablespoons of the cranberry sauce, then the honey and you’ve got some perfectly flavourful butter!

I waited until the french toast was cooled before topping it with the butter. This is just so the swirl could keep its shape. When YOU make it, though, I recommend topping the warm toast with a dollop of cranberry butter immediately! It’ll melt down and blend with the sweet maple syrup! 

How to Make Sugared Cranberries 

To give this breakfast a more festive appearance, I threw on some sugared cranberries! This is very simple to make, but I just found out that I was making it way more complicated than it needed to be. 

To make the sugared cranberries, you start by making a simple syrup, which is just equal parts sugar and water. Pour it into a bowl and let it cool for a few minutes before adding the cranberries. I used to leave the cranberries in the syrup overnight before continuing. 

What I never realized before was this was NOT necessary! This time around I just swirled the cranberries around in the syrup to get them nice and coated before moving on to the next step. Let ‘em dry on a rack for an hour, toss them in sugar, and dry for another hour. 

Sounds long, I know. You’ll be happy to know that the sugared cranberries can be made days ahead of time and stored in an airtight container in the refrigerator, so they’ll be ready to use once the french toast is served!

Christmas in breakfast form!

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Let’s get baking!

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Eggnog French Toast with Whipped Cranberry Honey Butter

Yield: 15 servings

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 11 minutes

Enjoy thick slices of delicious and easy Eggnog French Toast — a perfect breakfast for Christmas morning! Serve with a dust of powdered sugar, a drizzle of pure maple syrup and a dollop of Whipped Cranberry Honey Butter!

Print

Ingredients

Sugared Cranberries {optional}:

• ¾ cups granulated sugar, divided
• ¼ cup water
• ¾ cups fresh cranberries

Eggnog French Toast:

• 5 large eggs, beaten
• 1 cup eggnog
• 2 tablespoon brown sugar, packed
• 1 teaspoon pure rum extract
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Pinch of salt
• 15 slices bread (Brioche, Texas toast, french bread, challah, or any bread of your choice)
• Butter, for greasing the pan

Additional:

• 1 recipe of my Whipped Cranberry Honey Butter
• Powdered sugar, for dusting
• Maple syrup, for drizzling
• Sugared Cranberries (recipe above)

Instructions

1. If you plan on topping this french toast with my whipped cranberry honey butter, prepare it at least a day ahead of time. Recipe linked above.

For the Sugared Cranberries:

1. Add water and ¼ cup of sugar to a small saucepan over medium heat, stirring constantly until the sugar is dissolved. Once sugar dissolves, stop stirring and allow the mixture to come to a simmer. Pour simple syrup into a small glass bowl and allow it to cool for 5-10 minutes.
2. Once syrup is cool, add the fresh cranberries and stir until they're all coated.
3. Line a baking sheet with a silpat mat or wax paper. Place a wire rack on top. Using a slotted spoon, remove the cranberries from the syrup and place onto the wire rack. Allow cranberries to dry for about 1 hour.
4. After an hour: Pour remaining ½ cup of sugar into a shallow dish. Add about ⅓ of the cranberries to the sugar and roll, or shake the dish to coat the cranberries.
5. Use a clean slotted spoon to pick up the cranberries and shake out the excess sugar. Place them back onto the wire rack to dry for another hour. Repeat with remaining cranberries. Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for 1 week.

For the Eggnog French Toast:

1. Preheat a griddle or a skillet over medium heat.
2. In a mixing bowl, add eggs and whisk for 1 minute.
3. Pour in eggnog and whisk to combine. Add sugar, rum, cinnamon, nutmeg and salt and whisk until combined and smooth.
4. Pour egg mixture into a shallow dish. Use about a tablespoon of butter to grease the pan.
5. Place bread slices into the egg mixture, then flip it over to coat both sides.
6. Transfer slices to pan and cook until golden brown, about 2-3 minutes. Flip bread and cook on the other side for another 2-3 minutes.
7. Transfer to a serving plate. Repeat with remaining slices, re-greasing the pan as necessary.
8. Serve warm with a dust of powdered sugar, maple syrup, whipped cranberry butter and sugared cranberries, if desired. Enjoy!

Notes

• Yield: This recipe makes a lot of french toast. If you don't need that much, the recipe can easily be cut in half to make less.
• Storage: Store any leftovers in an airtight container in the refrigerator.
• Re-heat: To re-heat French Toast: Preheat oven to 375F. Line a baking sheet with foil paper or a silpat mat and place the slices on the sheet. Heat in the oven for 8-10 minutes. Heating the french toast in the oven prevents it from getting soggy and helps it stay crispy. This can also be done in a toaster oven.
• Substitutions: (1) Homemade Cranberry Sauce in the whipped butter can be substituted for the same amount of canned cranberry sauce. (2) Rum Extract can be substituted for a tablespoon of dark or white rum.
• Make Ahead: (1) Sugared cranberries can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for 1 week before using. (2) Cranberry Butter can be stored in a jar in the refrigerator for up to a month or frozen for up to 3 months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  DI ORO Chef Series Premium Standard Turner Silicone Spatula - The Best Egg, Pancake, and Flipper Silicone Spatula - Versatile 600ºF Heat Resistant Rubber Turner Spatula to Meet All Your Kitchen Needs
• 
  Wilton Industries Perfect Results Mega Cooling Rack, Black
• 
  Cuisinart 655-35 Chef's Classic Nonstick Hard-Anodized 13-Inch by 20-Inch Double Burner Griddle

Nutrition Information:

Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 218Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 74mgSodium: 201mgCarbohydrates: 40gFiber: 1gSugar: 25gProtein: 6g

BON APPÉTIT!

Love, Dedra

©QUEENSLEE APPÉTIT. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.