Eggnog Brioche French Toast with Warm Maple Butter

Quick Recipe Version (TL;DR)

• Yield: 4 servings (8 slices)
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 8 thick slices brioche, about 1 inch (2.5 cm) each
• 1 1/2 cups (360 ml) eggnog
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated or ground nutmeg, plus more for serving
• Pinch fine sea salt
• 2 tbsp granulated sugar (optional, for sweeter toast)
• 3 tbsp unsalted butter, for the pan
• 4 tbsp (55 g) unsalted butter, softened
• 1/3 cup (80 ml) pure maple syrup
• Optional: powdered sugar, fresh berries, orange zest

Do This

• 1. Make maple butter: mash 4 tbsp softened butter with 1/3 cup maple syrup and a pinch of salt until smooth; set aside.
• 2. Whisk eggnog, eggs, vanilla, cinnamon, nutmeg, salt, and optional sugar in a shallow dish to make the custard.
• 3. Preheat a large nonstick skillet or griddle over medium heat (about 325°F / 165°C); melt 1 tbsp butter.
• 4. Soak 2–3 brioche slices in custard for 20–30 seconds per side until evenly saturated but not falling apart.
• 5. Cook soaked bread 3–4 minutes per side, until deep golden and crisp at the edges; repeat with remaining slices, adding more butter as needed.
• 6. Warm maple butter slightly, if desired. Serve French toast hot with a spoonful of maple butter, extra maple syrup, a dusting of nutmeg or powdered sugar, and berries.

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Why You’ll Love This Recipe

• Eggnog turns the custard into a rich, holiday-ready treat with almost no extra effort.
• Thick-cut brioche soaks up the custard for a creamy center and crisp, golden exterior.
• Warm maple butter melts over the hot French toast, creating its own silky sauce.
• Easy enough for a relaxed weekend breakfast, special enough for a festive brunch.

Grocery List

• Produce: Fresh berries (strawberries, raspberries, or blueberries; optional), 1 orange for zest (optional)
• Dairy: Eggnog, large eggs, unsalted butter
• Pantry: Brioche loaf, pure maple syrup, granulated sugar, powdered sugar, vanilla extract, ground cinnamon, nutmeg, fine sea salt

Full Ingredients

For the Eggnog French Toast

• 8 thick slices brioche or challah, about 1 inch (2.5 cm) thick, preferably day-old (about 12 oz / 340 g total)
• 1 1/2 cups (360 ml) eggnog, well shaken
• 3 large eggs
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated or ground nutmeg, plus more for serving
• 1 pinch fine sea salt
• 2 tbsp (25 g) granulated sugar (optional, for a sweeter French toast)
• 3 tbsp (42 g) unsalted butter, for greasing the skillet or griddle

For the Warm Maple Butter

• 4 tbsp (55 g) unsalted butter, softened to room temperature
• 1/3 cup (80 ml) pure maple syrup
• 1 small pinch fine sea salt
• Optional: 1/8 tsp ground cinnamon or nutmeg, for a spiced maple butter

Optional Garnishes and Toppings

• Powdered sugar, for dusting
• Additional warm maple syrup, for serving
• Fresh berries (about 1–2 cups total)
• Finely grated orange zest (from about 1/2 orange)
• Extra freshly grated nutmeg

Step-by-Step Instructions

Step 1: Prep the bread and ingredients

Slice your brioche or challah into thick slices, about 1 inch (2.5 cm) each, if it is not pre-sliced. Day-old or slightly dry bread works best because it absorbs the custard without becoming mushy. If your bread is very fresh and soft, you can dry the slices by placing them in a single layer in a low oven at 275°F (135°C) for 8–10 minutes, flipping once, just until the surface feels a bit dry.

Set out all remaining ingredients so they are ready to go: measure the eggnog, eggs, spices, sugar, and butter. Place a wire rack over a baking sheet or line a large plate with paper towels to hold the cooked French toast.

Step 2: Make the maple butter

In a small bowl, add the softened butter, maple syrup, and a pinch of salt. If you like a spiced butter, add the optional cinnamon or nutmeg. Mash and stir with a fork until the mixture is completely smooth and creamy, with no lumps of butter remaining.

Taste and adjust: add a touch more salt for contrast or a little more maple syrup for extra sweetness. Set the maple butter aside at room temperature so it stays soft. If making ahead, you can refrigerate it, then gently warm it in the microwave for 10–15 seconds or let it sit near the warm stove to soften before serving.

Step 3: Whisk the eggnog custard

In a wide, shallow dish (such as a pie plate or 9×13-inch baking dish), whisk together the eggnog, eggs, vanilla, cinnamon, nutmeg, salt, and optional granulated sugar. Whisk until the mixture is completely smooth and the eggs are fully incorporated, with no visible streaks of egg white.

The custard should be slightly thick and creamy from the eggnog. Give it one last whisk just before you start dipping the bread to make sure the spices are evenly distributed and not settled at the bottom.

Step 4: Preheat the pan or griddle

Place a large nonstick or well-seasoned cast-iron skillet, or a flat griddle, over medium heat. Allow it to preheat for about 3–4 minutes. You are aiming for a surface temperature around 325°F (165°C) if you have an infrared thermometer, but “medium” on most stovetops is a good guide.

When the pan is hot, add about 1 tablespoon (14 g) of butter. Let it melt and foam, then swirl or spread it so the surface is evenly coated. You want the butter to sizzle gently when the bread hits the pan, not burn or smoke. If it is smoking, lower the heat slightly and give it a moment to cool.

Step 5: Soak the brioche in eggnog custard

Working with 2–3 slices of bread at a time (or however many comfortably fit in your pan), lay the brioche in the eggnog custard. Let each slice soak for about 20–30 seconds per side. The goal is for the bread to be thoroughly moistened but still hold its shape when you lift it.

Lift each slice out of the custard, letting the excess drip back into the dish. If the bread is very dense or dry, you can give it a few extra seconds in the custard. If it is very soft, shorten the soak to avoid sogginess.

Step 6: Cook the French toast to golden perfection

Carefully lay the soaked slices onto the hot, buttered skillet or griddle. Cook without moving them for 3–4 minutes, until the bottoms are deep golden brown and the edges look slightly crisp. Adjust the heat as needed to keep them from browning too quickly; medium to medium-low is usually ideal once the pan is hot.

Flip the slices and cook the second side for another 3–4 minutes, until equally golden and the centers feel set when lightly pressed with a spatula. Transfer cooked slices to the prepared wire rack or plate. Keep warm in a 200°F (95°C) oven if cooking in batches.

Repeat with the remaining slices, adding about 1 tablespoon of butter to the pan for each new batch.

Step 7: Serve with warm maple butter and toppings

Just before serving, warm the maple butter if needed by microwaving for 10–15 seconds or placing the bowl near the stove until it is soft and slightly glossy. It should be spoonable, not fully melted.

Arrange 2 slices of French toast on each plate. Spoon a generous dollop of maple butter over the hot toast so it begins to melt and run down the sides. Drizzle with additional warm maple syrup, if desired. Dust lightly with powdered sugar and a touch of freshly grated nutmeg. Finish with fresh berries and a sprinkle of orange zest for color and brightness. Serve immediately while the toast is hot and crisp on the outside and custardy inside.

Pro Tips

• Use day-old bread: Slightly stale brioche or challah absorbs custard better and keeps its structure, giving you a custardy center without turning soggy.
• Control the heat: Too high and the outside will burn before the inside sets; too low and the toast will dry out. Medium heat, adjusted as you go, is usually just right.
• Whisk custard frequently: Cinnamon and nutmeg tend to sink. Give the custard a quick whisk between batches so every slice gets even flavor.
• Cook in batches, do not crowd: Crowding the pan traps steam and prevents browning. Work in manageable batches and keep cooked slices warm in a low oven.
• Customize the sweetness: If your eggnog is very sweet, you can skip the added sugar in the custard and rely on the maple butter and syrup for sweetness.

Variations

• Orange Eggnog French Toast: Add 1–2 tsp finely grated orange zest to the custard and a little more zest over the finished toast for a bright, citrusy twist.
• Nutty Crunch Topping: Sprinkle chopped toasted pecans or walnuts over the French toast along with the maple butter for added crunch and flavor.
• Eggnog Stuffed French Toast: Spread a thin layer of cream cheese (plain or lightly sweetened) between two slices of brioche, pinch the edges together, then dip and cook as directed for extra decadence.

Storage & Make-Ahead

Leftover French toast can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet in a 350°F (175°C) oven for 8–10 minutes, or in a toaster oven, until warmed through and slightly crisp again. You can also freeze cooked slices on a baking sheet until firm, then transfer to a freezer bag for up to 2 months; reheat from frozen at 350°F (175°C) for 12–15 minutes.

The maple butter can be made up to 5 days ahead and stored in the refrigerator in a covered container. Bring it to room temperature or gently warm before serving so it spreads and melts easily over the hot French toast. The eggnog custard is best mixed right before you cook for optimal texture and food safety.

Nutrition (per serving)

Approximate values per serving (2 slices with maple butter): about 680 calories, 32 g fat, 27 g saturated fat, 80 g carbohydrates, 3 g fiber, 33 g sugars, 13 g protein, and 420 mg sodium. These numbers will vary based on the type of brioche, eggnog, and how much maple syrup and toppings you add at the table.