‘Tis the season to elevate your French toast from basic to super festive! In November, we start stalking the dairy aisle at the grocery store for the first seasonal carton of eggnog, and from then until the end of the year, it’s game on almost every weekend!

We first tried adding eggnog and a hint of pumpkin spice to our french toast while visiting my husband’s family in Virginia exactly 10 years ago while. It’s been a tradition for us ever since. When my husband bursts through the front door with our first eggnog score of the season, I know he’s going to host a tasty brunch the next day. We haven’t seen any at Publix yet, but Target was fully stocked!

The eggnog, traditionally made with eggs, cream, milk, and sugar, replaces the traditional milk ingredient for an extra bit of richness to traditional French toast! Make sure you start with a good, almost stale, crusty bread from the bakery (cut the day before and leave out overnight), soak it for a while in the eggnog mixture before throwing it on a hot skillet, and serve with your best pure Maple Syrup!

It’s funny because I don’t really care for eggnog on it’s own, but I LOVE it in this French toast recipe and I also LOVE it in a spiked milkshake lol. For the cocktail, I blend a premium grade vanilla bean ice cream with a heavy splash of eggnog, and a good size shot of dark spiced rum in a blender until mixed well.

Eggnog French Toast

Enjoy this seasonal French toast from the moment they start selling eggnog at your grocery store.
4 from 1 vote
Servings 4


  • 4 eggs beaten slightly
  • 1 1/2 cups eggnog
  • 1 1/2 tablespoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 loaf French bread cut 1/2", about 12+ slices


  • Cut the french bread into 1/2" slices the day before and leave out overnight.
  • Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.
  • Preheat an electric skillet to 350 degrees F. Lightly grease the skillet or griddle.
  • Add a few slices of bread at a time into the eggnog mixture, soak thoroughly for a bit, flip and soak again, and then flip again making sure each side of the bread if thoroughly coated.
  • Place the prepared bread slices onto the preheated skillet or griddle, and cook, turning once, until golden brown on each side.
  • Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.

Do you work eggnog into your food and beverage recipes this time of year?


  1. 4 stars
    A couple of years ago I started using eggnog when cooking steel cut oatmeal. The eggnog makes the oatmeal extra creamy with a touch of sweetness. I also add a couple of dashes of nutmeg or pumpkin pie spice and some maple syrup if I have unsweetened eggnog. My husband prefers his oatmeal this way now. LOL


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