Thick slices of buttery brioche soaked in rich eggnog custard, griddled to golden perfection, then kissed with shimmering cinnamon sugar—this is the breakfast that makes December mornings feel like magic.

Every December, my grandma would haul her vintage electric skillet up from the basement, plug it in next to the twinkling tree, and announce that “Santa’s favorite breakfast” was about to happen. The scent of nutmeg and caramelizing sugar would weave through the house faster than the wrapping-paper tornado we’d left in the living room. We’d tumble into the kitchen, still in footie pajamas, to watch her dip pillowy slices of day-old challah into a custard that tasted suspiciously like the eggnog from the punch bowl—because it was the eggnog. Thirty minutes later we’d be stacked around the table, forks clinking against plates, swapping stories about the best ornaments and whether the dog had actually eaten a gingerbread man or just looked guilty.

This recipe is my grown-up homage to that memory. I still use eggnog (the real deal, not the “holiday drink” imposters), but I’ve added a quick cinnamon-sugar crust that crackles under the teeth the same way the top of crème brûlée shatters. It’s indulgent, nostalgic, and—thanks to a few baker’s tricks—absolutely foolproof even when you’re half-asleep and mainlining peppermint coffee.

Ingredient Breakdown

French toast is only as good as its building blocks. Here’s what to grab—and why each matters.

• Eggnog (full-fat, refrigerated): The star. Its built-in spices and sweetness mean you can skip adding extra sugar, vanilla, or nutmeg to the custard. Avoid shelf-stable “holiday drinks”; they’re watery and artificially flavored.
• Large eggs: They provide structure. Room-temperature eggs whisk more smoothly into the cold eggnog, preventing flecks of scrambled egg on your toast.
• Brioche or challah, ¾-inch slices: Enriched breads with butter and eggs absorb custard like a sponge without collapsing. Stale bread = maximum soak and zero sogginess.
• Whole milk: A splash thins the eggnog just enough to penetrate the crumb; skip it and the custard sits on the surface like frosting.
• Kosher salt: Balances the sweetness and heightens nutmeg. Don’t skip—1/4 tsp is the difference between flat and festive.
• Unsalted butter: For griddling. Clarified butter or ghee prevents the milk solids from burning before the toast is bronzed.
• Granulated sugar + ground Ceylon cinnamon: Ceylon (true cinnamon) is floral and citrusy; mixing it with superfine sugar gives that coveted churro-style crust.
• Optional: dark rum or bourbon: A teaspoon in the custard amplifies the nog’s rum notes without making it boozy; add more to the syrup if you like.

Step-by-Step Instructions

1. Whisk the custard – In a shallow bowl wide enough to lay a slice flat, whisk together 1 cup refrigerated eggnog, 2 large room-temp eggs, 2 Tbsp whole milk, 1 tsp rum or bourbon (optional), and 1/4 tsp kosher salt until the color lightens and no streaks of yolk remain. The mixture should be the consistency of melted ice cream; if your nog is ultra-thick, add another tablespoon of milk.
2. Prep the bread – Arrange eight ¾-inch slices of day-old brioche or challah on a cooling rack and let them air-dry while the skillet heats. Slightly stale bread acts like a sponge: it drinks up custard without falling apart. If your bread is fresh, dry the slices in a 250 °F oven for 12 minutes, flipping halfway.
3. Preheat & butter – Place a cast-iron griddle or non-stick skillet over medium-low heat (325 °F on an electric skillet). Add 1 Tbsp unsalted butter and swirl until it foams but does not brown; wipe away excess with a paper towel, leaving a whisper-thin film. Too-hot butter = burnt bits that taste bitter.
4. Soak strategically – Lay 2–3 slices into the custard. Let them sit 15 seconds per side—no longer. Over-soaking leads to center-wet toast that never cooks through. Think “dip and flip,” not “marinate.”
5. Griddle to golden – Transfer soaked slices to the preheated skillet; they should sizzle gently, not violently. Cook 2½–3 minutes per side. Peek at the edge: when it turns caramel, flip once with a thin spatula. Press lightly to ensure center contact. Reduce heat if browning too fast.
6. Cinnamon-sugar crust – While the first batch cooks, combine ½ cup granulated sugar with 1½ tsp Ceylon cinnamon in a pie plate. The moment the toast leaves the skillet, roll each slice in the mixture, coating all faces. The residual butter helps the sugar adhere and creates a glossy shell as it cools.
7. Hold & repeat – Transfer finished slices to a wire rack set over a sheet pan in a 200 °F oven. This keeps them crisp, not steamed. Re-butter skillet and repeat with remaining slices.
8. Serve in style – Stack high, dust with extra cinnamon sugar, and drizzle with maple syrup spiked with a tablespoon of bourbon for the adults. Garnish with candied cranberries or a snowfall of powdered sugar for extra cheer.

Expert Tips & Tricks

1. Temp check: An instant-read thermometer should read 160 °F in the center of the thickest slice—hot enough to kill any potential bacteria from the eggnog without tasting dry.
2. Double-dip hack: Want a thicker custard layer? Let slices soak 10 seconds, remove, let sit 30 seconds to absorb, then give a second 5-second dunk just before griddling.
3. Clarified butter shortcut: Melt 4 Tbsp butter in the microwave; let the white milk solids settle and pour off the golden fat. No more burnt specks.
4. Sugar shimmer: Pulse your cinnamon sugar in a blender for 5 seconds; the finer grains cling like glitter and melt into a lacquer.
5. Make-ahead casserole: Cube the bread, arrange in a buttered 9×13, pour custard over, cover, and chill overnight. Bake at 375 °F for 25 minutes, then broil 2 minutes for the crust.
6. Dairy-free swap: Use coconut-nog and oat milk 1:1. Brush with coconut oil instead of butter; the cinnamon sugar still sticks.
7. Savory twist: Skip the sugar and cinnamon, add ½ cup shredded aged cheddar and 2 Tbsp chopped chives to the custard. Serve with cranberry chutney.

Common Mistakes & Troubleshooting

Variations & Substitutions

• Gingerbread Eggnog Toast: Add 1 Tbsp molasses + ½ tsp each ground ginger & cloves to the custard. Swap cinnamon sugar for turbinado + ginger.
• Peppermint Bark Toast: Stir ¼ tsp peppermint extract into custard; roll finished slices in crushed candy canes mixed with sugar.
• Orange-Cranberry: Zest 1 orange into the custard; serve with warm cranberry compote and mascarpone.
• Stuffed Version: Slit a pocket into each slice and stuff with 1 Tbsp cranberry cream cheese before soaking.
• Gluten-Free: Use thick-cut gluten-free brioche (Canyon brand works well); soak 5 seconds only—GF bread is more delicate.
• Vegan: Swap eggnog for almond-nog, use JUST Egg, and coat slices in cinnamon coconut sugar. Brush with refined coconut oil.

Storage & Freezing

Refrigerate: Cool completely, layer between parchment in an airtight container, and refrigerate up to 3 days. Reheat on a sheet pan at 375 °F for 6 minutes; the cinnamon-sugar crust re-crisp.

Freeze: Flash-freeze slices on a tray, then stack in a freezer bag with parchment squares between each. Freeze up to 2 months. Reheat from frozen at 400 °F for 10 minutes, flipping halfway.

Custard Mix: Whisked custard keeps 24 hours refrigerated; re-whisk before using. Do not freeze raw custard—it will curdle.

Frequently Asked Questions

There you have it—every secret to turning leftover eggnog and a loaf of bread into the most memorable holiday breakfast plate. May your kitchen smell like nutmeg, your coffee stay hot, and your family ask for “those Santa slices” every December from here on out.

Classic Eggnog French Toast with Cinnamon Sugar

4.8

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Holiday mornings made special with rich eggnog custard and a sweet cinnamon-sugar finish.

prep

10 min

cook

12 min

total

22 min

6 servings

Easy

Ingredients

• 6 thick slices brioche or challah
• 1 cup eggnog
• 2 large eggs
• 2 tbsp maple syrup
• 1 tsp pure vanilla extract
• ½ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• Pinch of salt
• 2 tbsp butter for griddle
• 2 tbsp granulated sugar
• 1 tsp cinnamon for topping
• Powdered sugar for dusting
• Maple syrup for serving

Instructions

1. Preheat: Heat a non-stick skillet or griddle over medium-low heat.
2. Mix custard: In a shallow bowl whisk eggnog, eggs, maple syrup, vanilla, cinnamon, nutmeg, and salt until smooth.
3. Cinnamon sugar: Combine granulated sugar and 1 tsp cinnamon in a small bowl; set aside.
4. Soak: Dip each bread slice 10 seconds per side in custard; let excess drip off.
5. Cook: Melt 1 tbsp butter on griddle. Cook slices 3–4 min per side until golden brown.
6. Season: Immediately sprinkle hot toast with cinnamon-sugar so it caramelizes.
7. Serve: Dust with powdered sugar and serve warm with maple syrup.

Recipe Notes

• Dry bread overnight for extra-crispy edges.
• Use low-fat eggnog if preferred; add 2 tbsp milk to thin custard.
• Keep finished toast warm in a 200 °F oven on a wire rack.

Nutrition (per serving)

Calories
385

Fat
15 g

Carbs
48 g

Protein
11 g