This easy Eggnog French Toast is a yummy breakfast to share with the kids on a holiday or any day. You can bake the whole batch at once in a pan in the oven to save yourself some effort—and even make them ahead of time if you prefer!
I am all about easy family breakfast options like French Toast Sticks and Apple Sheet Pan Pancakes, and I love this Eggnog French Toast variation. It’s a perfect make-ahead Christmas breakfast option or just a fun one for any day that deserves a special start.
The brilliance of this recipe (if I do say so myself!) is that other than the eggnog, all you need is an egg and bread. That’s it! The eggnog adds all the flavor you crave—including gentle spices and indulgent richness. This is seriously so good!
And you can bake the recipe in one fell swoop on a sheet pan in the oven, which means you don’t have to stand by the stove flipping pieces of bread one by one.
(You may also like other easy breakfast ideas including Banana French Toast Sticks, 2-Ingredient Pancakes, Christmas Pancakes, and my French Toast Casserole.)
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Ingredients You Need
To make this Eggnog French Toast, you’ll need to have the following ingredients on hand and ready to go.
- Eggnog: Look for any variety of eggnog you prefer in the refrigerated section of your grocery store starting in the fall. Since eggnog is so nicely spiced, you don’t need to add any other flavorings to the batter.
- Bread: I like to use whole-grain sourdough or bread in this recipe since it holds up well to the richness and thickness of the eggnog-egg mixture.
- Egg: I add one egg to the Eggnog French Toast batter to make sure it coats the bread nicely. If you need to make the recipe egg-free, simply omit the egg and use vegan eggnog.
Step-by-Step Instructions
Here’s a look at the process involved in making this Eggnog French Toast recipe so you know what to expect from the process. For the full recipe, including the amounts and timing, scroll down to the end of the post.
Step 1. Cut the bread into sticks. Stir together the eggnog and egg in a wide, shallow bowl with a fork.
Step 2. Dip the bread sticks into the batter and place on the baking sheet. Bake until lightly golden brown.
Frequently Asked Questions
We like them with fresh fruit and maple syrup, or I sometimes mix together a little eggnog with plain yogurt to use as a dip. The sticks themselves aren’t super sweet, so a little topping goes a long way!
I’ve made this recipe with whole wheat sandwich bread, whole grain sandwich bread, and sourdough bread. Bread that’s a little sturdier works well, though the sticks are cut fairly small so as long as you don’t let it sit in the batter for more than the time it takes to coat and flip the slices, it should be fine.
Sure thing! Just use your favorite gluten-free sandwich bread. You’l need to thaw it if it’s frozen and then cut it into sticks. But otherwise it should work the same.
How to Store
Simply let the Eggnog French Toast sticks cool on the baking sheet and store in a freezer safe bag or airtight container for up to 3 months, or in the fridge for up to 3 days. Warm in the microwave in 15 second increments and serve warm. This is a wonderful make-ahead breakfast idea!
To freeze: Let the French toast sticks cool and then place them onto a baking sheet and freeze. When frozen, transfer to a freezer-safe bag or container. To reheat, microwave in 15 second increments until warmed through.
Best Tips for Success
- Serve with maple syrup and/or fresh fruit like raspberries
- You absolutely can make a bigger batch if need be. This would be a fun recipe to make for a holiday brunch, or you can double it so you have more ready and waiting in the freezer. Simply double everything and use two sheet pans to accommodate the volume.
- Use vegan eggnog and omit the egg to make this recipe dairy-free and egg-free if needed.
I’d love to know what your family thinks of this recipe so please comment below with feedback!
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Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
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Cut each bread slice in half horizontally. Then into thirds to create small sticks.
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Add the eggnog and egg to a wide, shallow bowl and mix together with a fork.
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Dip the bread sticks into the batter, let excess drip off, then place onto prepared baking sheet.
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Bake for 10 minutes. Flip over and bake for an additional 8-10 minutes. Serve warm with maple syrup, fresh fruit, or nut butter. Or try with Eggnog Yogurt Dip!
- To freeze: Let the French toast sticks cool and then place them onto a baking sheet and freeze. When frozen, transfer to a freezer-safe bag or container. To reheat, microwave in 15 second increments until warmed through.
- Or, store cooled sticks in the fridge in an airtight container for up to 3 days.
Calories: 110kcal, Carbohydrates: 15g, Protein: 5g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 60mg, Sodium: 156mg, Potassium: 96mg, Fiber: 1g, Sugar: 4g, Vitamin A: 125IU, Vitamin C: 1mg, Calcium: 112mg, Iron: 1mg
This post was first published December 2018.