Eggnog French Toast with Sourdough
This Eggnog French Toast with Sourdough is made with thick slices of sourdough bread, creamy eggnog, warm cinnamon, nutmeg, and vanilla. The sourdough gets golden and crisp on the outside while staying soft and custardy in the middle. Serve it with crispy bacon or fresh fruit for a delicious breakfast pairing.
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It’s a holiday breakfast you can make in just 25 minutes. This French toast is especially perfect for Christmas morning, holiday brunches, or a cozy weekend breakfast during the holiday season. It is a simple way to use extra eggnog.
And for more breakfast recipes, the recipes below are worth trying:
- Three Cheese Mini Quiches for On-the-Go Meals
- Sweet and Savory Brunch Charcuterie
- Make-Your-Own Mini Sandwich Board
- Flaky Puff Pastry Strawberry Danishes
Ingredients You’ll Need:
- 2 thick slices sourdough bread (1-inch thick, preferably day-old)
- ½ cup eggnog
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ tsp of nutmeg
- ¼ tsp of salt
- 2-3 tablespoons butter for cooking
How to Make Eggnog French Toast with Sourdough
Step 1: If using fresh sourdough, let slices sit out for 30 minutes to dry slightly. Day-old sourdough works best as it absorbs the custard without falling apart.
In a shallow bowl, whisk together eggnog, eggs, vanilla, cinnamon, nutmeg, and salt until well combined.
Step 2: Dip each sourdough slice into the eggnog mixture, letting it soak for 45-60 seconds per side. Sourdough’s dense texture needs slightly longer soaking than regular bread.
Step 3: Heat butter in a large skillet or griddle over medium heat. Cook soaked slices for 3-4 minutes per side until golden brown and crispy. Sourdough may take slightly longer due to its density.
Step 4: Top with powdered sugar, maple syrup, whipped cream, or fresh berries.
Important Recipe Notes
- Use day-old sourdough: Slightly stale bread absorbs the eggnog custard better without becoming too soft or falling apart.
- Choose thick slices: About 1-inch-thick slices work best and give you that soft, custardy center with crispy edges.
- Don’t rush the soaking: Let each slice soak for about 45–60 seconds per side so the eggnog mixture can reach the center.
- Cook over medium heat: Medium heat helps the French toast turn golden brown without burning the outside before the center is cooked.
- Watch the butter: Add more butter to the skillet as needed between batches to keep the bread from sticking and help create crispy edges.
- Use the center of the loaf: Center slices are usually more even and sturdy, making them ideal for French toast.
- Adjust the sweetness: Eggnog is already sweet, so taste your toppings before adding extra sugar to the custard.
- Serve right away: Eggnog French toast is best when served hot and topped with maple syrup, powdered sugar, whipped cream, or fresh berries.
Eggnog French Toast with Sourdough
Ingredients
- 2 thick slices sourdough bread 1-inch thick, preferably day-old
- ½ cup eggnog
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ tsp of nutmeg
- ¼ tsp of salt
- 2-3 tablespoons butter for cooking
Instructions
- Prep the sourdough (2 minutes): If using fresh sourdough, let slices sit out for 30 minutes to dry slightly. Day-old sourdough works best as it absorbs the custard without falling apart.
- Make the custard (3 minutes): In a shallow bowl, whisk together eggnog, eggs, vanilla, cinnamon, nutmeg, and salt until well combined.
- Soak the bread (5 minutes): Dip each sourdough slice into the eggnog mixture, letting it soak for 45-60 seconds per side. Sourdough’s dense texture needs slightly longer soaking than regular bread.
- Cook (12-15 minutes): Heat butter in a large skillet or griddle over medium heat. Cook soaked slices for 3-4 minutes per side until golden brown and crispy. Sourdough may take slightly longer due to its density.
- Serve immediately: Top with powdered sugar, maple syrup, whipped cream, or fresh berries.
