Sunday, September 19

Eggnog French Toast

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Eggnog French Toast Recipe

By Tammy Algood Published: February 1, 2015

  • Yield: 6 Servings



  1. Arrange the bread slices in a lightly greased 13-by-9-inch baking dish. In a mixing bowl, whisk together the eggnog, nutmeg and cinnamon. Pour over the bread. Cover and refrigerate for 6 hours or overnight.
  2. Preheat the oven to 450 degrees. Grease a large jellyroll pan. Using a spatula, transfer the bread slices to the baking sheet. Brush with the butter. Bake for 10 minutes in the center of the oven. Turn and bake until golden-brown but still soft inside, around 5 minutes longer. Watch carefully so it doesn’t burn. Serve with a generous dusting of powdered sugar and maple syrup.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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