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Eggnog French Toast Recipe
Eggnog French Toast Recipe photo by Taste of Home

Eggnog French Toast Recipe

Read Reviews (13)
4.5 13
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This recipe is a favorite of our family not only at Christmas but any time of the year. We especially like to prepare it when we go camping. It makes a hearty breakfast. —Robert Northrup, Las Cruces, New Mexico
TOTAL TIME: Prep: 10 min. cook: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. cook: 30 min.
MAKES: 8-10 servings


  • 8 Eggland's Best Eggs
  • 2 cups eggnog
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla or rum extract
  • 20 to 26 slices English muffin bread
  • Confectioners' sugar, optional
  • Maple syrup


  1. In a bowl, beat eggs, eggnog, sugar and extract; soak bread for 2 minutes per side. Cook on a greased hot griddle until golden brown on both sides and cooked through. Dust with confectioners' sugar if desired. Serve with syrup. Yield: 8-10 servings.
Originally published as Eggnog French Toast in Cookin' Up Country Breakfasts Cookbook 1994, p43

Reviews for Eggnog French Toast(13)

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Reviewed Apr. 5, 2014

I served this to my grandkids and now they want it all the time - love this

Reviewed Jan. 1, 2012

Fixed this for brunch this morning and hubby and I thought it was great. I halved the recipe since it was just the two of us. I used thick slices of french bread and it worked well. Love the eggnog flavor.

Reviewed Dec. 3, 2011

I could not even taste the eggnog in them. You might as well just use a regular recipe and add nutmeg and cinnamon

Reviewed Dec. 2, 2011

For Khrystja--If the egg nog is to thick, and too rich tasting, I dilute it a little with milk, what ever blend I have, skim, 2%, or whole. I think Braum's is the very best, but is available only in Oklahoma and a 3oo mile radius from their dairy at Tuttle.

Reviewed Dec. 2, 2011

I have not made this recipe. I very seldom make French Toast as it is just me, and I don't go to the bother. But I so enjoy it if someone else makes it. The very best French Toast I have ever had was made with French bread. I think that must be the secret. That was at the Dick Clark's American Band Stand Bistro in the airport Terminal in Salt Lake City. I will try this recipe, but will use French Bread, cut diagonally. This sounds so delish.

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