Eggnog french toast

By Mary Berg
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Eggnog French toast


  • 4 large eggs
  • 1 cup eggnog
  • ¼ teaspoon cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • 1 ½ teaspoon vanilla extract
  • 8 thick slices bread
  • 2 tablespoons unsalted butter
  • Butter and maple syrup, for serving


  1. In a low sided dish or pie plate, gently whip the eggs up a bit then whisk in the eggnog, cinnamon, nutmeg, and vanilla. Dunk the bread into the egg mixture and allow it to soak for about a minute or two per side.  Meanwhile, heat up a large non-stick skillet over medium heat.
  2. When ready to fry, melt about a tablespoon of butter in the pan and gently lay in a few slices of the eggy soaked bread. Cook until browned on the bottom, about two to three minutes then flip and cook the second side until golden, about another two to three minutes.
  3. Continue to cook until all of the pieces are golden brown and serve with more butter and maple syrup.

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