Eggnog French Toast
Thick slices of brioche or challah get a brief dip in an eggnog custard, then cook in a skillet until golden outside and set in the center. This is an individual-slice version, not an overnight casserole. A short dip keeps the bread sturdy enough to turn, while moderate heat lets the custard cook before the surface gets too dark.
Finish the warm slices with a light dusting of powdered sugar. Eggnog varies in sweetness and spice, so the custard can be adjusted if a milder flavor is preferred.
Prep time: 10 minutes. Cook time: 15–20 minutes in batches. Total time: 25–30 minutes. Makes 4 servings, about 2 slices each.
Ingredients for Eggnog French Toast
- 8 thick slices brioche or challah, about 3/4 inch thick (400g)
- 4 large eggs
- 1 cup eggnog (240g)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch fine salt
- 2 tablespoons unsalted butter, as needed for the skillet (30g)
- 1 tablespoon confectioners’ sugar, or enough for a light dusting
How to Make Eggnog French Toast
- Whisk the custard: In a shallow bowl, whisk the eggs, eggnog, vanilla, cinnamon, nutmeg, and salt until the spices are dispersed and no streaks of egg white remain.
- Heat the skillet: Preheat a large nonstick or well-seasoned skillet over medium heat. Add a little butter and swirl to coat the surface. It should melt and foam gently, not smoke or turn dark quickly.
- Dip the bread: Dip each slice on both sides for about 10–15 seconds total, just before cooking it. Let excess custard drip into the bowl, then place the slice in the skillet.
- Cook in batches: Leave room around the slices and cook uncovered for about 2 minutes per side, turning once. Start checking the first side at about 1 1/2 minutes; turn when it is golden and releases readily. Both sides should be golden to medium brown, with a few darker toasted patches, and the center should feel set rather than liquid or slick. If the outside darkens before the center sets, reduce the heat to medium-low. Add a little butter between batches as needed, wiping out darkened residue first.
- Finish and serve: Arrange the warm slices overlapping on a long platter. Dust lightly with confectioners’ sugar just before serving so it stays visible. Offer maple syrup on the side, if desired.
Choosing Bread for Skillet French Toast
Brioche and challah are sturdy enough to hold their shape through a quick dip and turn. Aim for slices about 3/4 inch thick; thin, very soft bread can become difficult to handle once coated. There is no need to soak the slices ahead of time for this skillet method.
How to Tell When the Center Is Set
About 2 minutes per side is a starting point, not a fixed cooking time. Thicker bread and differences in skillet heat can change how quickly the custard cooks. Look for browned surfaces and a center that feels set when gently pressed. If checking with an instant-read thermometer, the center should reach 160°F (70°C).
For a Milder Eggnog Flavor
Eggnog brands vary in sweetness and spice. If a milder custard is preferred, replace up to 1/4 cup of the eggnog with the same amount of milk or half-and-half. Replace the eggnog rather than adding extra liquid.
Storing Leftovers
These slices are best freshly cooked. Refrigerate leftovers promptly in a covered container and use within 3 days.
Nutrition
Approximate nutrition per serving, based on 2 slices: 550 calories, 17g protein, 27g fat, and 57g carbohydrates. Approximate nutrition per 100g: 250 calories, 8g protein, 12g fat, and 26g carbohydrates. Values vary with the bread and eggnog used and how much butter remains in the skillet.
Eggnog French Toast
Equipment
- Shallow bowl
- Whisk
- Large skillet
- Spatula
Ingredients
- 8 thick slices brioche or challah, about 3/4 inch thick (400 g)
- 4 large eggs
- 1 cup eggnog (240 g)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch fine salt
- 2 tablespoons unsalted butter, as needed for the skillet (30 g)
- 1 tablespoon confectioners’ sugar, or enough for a light dusting
- Maple syrup, optional, for serving
Instructions
- Whisk the eggs, eggnog, vanilla, cinnamon, nutmeg, and salt in a shallow bowl until combined and no streaks of egg white remain.
- Preheat a large nonstick or well-seasoned skillet over medium heat. Add a little butter and swirl to coat; let it melt and foam gently without smoking.
- Dip each bread slice on both sides for 10–15 seconds total, just before cooking. Let excess custard drip back into the bowl.
- Cook the slices in batches with space between them, uncovered, for about 2 minutes per side. Turn when golden and readily released from the skillet.
- Check that the surfaces are golden to medium brown and the centers feel set. Reduce the heat to medium-low if the outside darkens before the center sets.
- Add a little butter between batches as needed, wiping out any darkened residue first.
- Arrange the warm slices on a platter and dust lightly with confectioners’ sugar just before serving. Serve with maple syrup if desired.
Tips
- Use brioche or challah slices about 3/4 inch thick so they hold their shape.
- Dip each slice briefly just before cooking; do not soak the bread ahead of time.
- Cook over moderate heat so the custard sets before the outside becomes too dark.
- Use about 2 minutes per side as a starting point, adjusting for bread thickness and skillet heat.
- The center should feel set when gently pressed and reach 160°F (70°C) if checked with an instant-read thermometer.
Variations
- Milder Eggnog Flavor: Replace up to 1/4 cup of the eggnog with the same amount of milk or half-and-half.