Warm, custardy Holiday Eggnog French Toast infused with cinnamon, nutmeg, and a hint of vanilla. Perfect for cozy mornings and festive brunches.

Scale

1.5 cups eggnog

4 large eggs, at room temperature

2 tablespoons dark rum (optional)

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 loaf crusty country-style bread, sliced into 3/4-inch slices

3 tablespoons unsalted butter, for cooking

Whipped cream (optional)

Maple syrup (optional)

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1. Whisk together eggnog, eggs, rum (if using), vanilla, cinnamon, and nutmeg in a shallow bowl until smooth.

2. Preheat oven to 250°F and place a rack in the center to keep cooked slices warm.

3. Cut bread into thick slices that can hold the custard without breaking apart.

4. Heat 1 tablespoon of butter in a large skillet over medium-high heat until foamy.

5. Dip each bread slice into the custard mixture, coating both sides without over-soaking.

6. Cook each slice 2–3 minutes per side until golden brown, adding butter as needed for each batch.

7. Transfer cooked slices to the oven to stay warm while the rest are prepared.

8. Serve warm with whipped cream and maple syrup if desired.

Use slightly stale or dried bread to prevent sogginess.

Dark rum is optional; rum extract, bourbon, or no alcohol are fine substitutes.

Unsalted butter can be swapped with salted butter or a butter-oil blend.

Freshly grated nutmeg gives the best flavor.

Keep finished slices in a warm oven for crispness while cooking remaining batches.