Brioche French Toast with Eggnog

Golden and delicious, this French toast gets a boost from eggnog and turns out perfectly crisp on the outside and soft and rich on the inside.

Why We Love This Recipe

French toast is a classic, but this version takes it to a whole new level. The brioche bread is already rich and tender, but when you soak it in a spiced eggnog mixture, it transforms into something magical. The hint of cinnamon and nutmeg, the caramelized edges, and the creamy custard center make this French toast feel like a special occasion—even if it’s just a Tuesday. Plus, it’s surprisingly easy to make. Trust me, once you try this, you’ll never go back to plain old French toast.

Ingredient Notes

Brioche Bread: Brioche is the key to getting that soft, rich texture. Its slightly sweet flavor pairs perfectly with the eggnog custard. Letting the slices dry overnight helps them soak up more of the mixture without getting soggy.

Hiland Spring Eggnog: This is the star ingredient! Eggnog replaces traditional milk and cream, adding extra richness and flavor.

Eggs: Essential for creating a custard that binds to the bread and gives it structure.

Granulated Sugar: Not just for sweetness—it also helps caramelize the surface of the French toast when sprinkled on before flipping.

Spices: Cinnamon and nutmeg are the dynamic duo here, adding warmth and depth.

Hiland Unsalted Butter: For frying and creating that perfect golden crust.

Step by Step Instructions

1. Dry the bread: Lay the brioche slices on a wire rack and let them sit in the fridge overnight. This step is crucial because it removes some of the moisture from the bread, making it sturdier and better able to absorb the custard without falling apart. If you’re short on time, you can dry the slices in a 300°F oven for about 10 minutes, flipping halfway through.
2. Make the custard: In a large bowl, whisk together the eggs, sugar, cinnamon, nutmeg, and salt until smooth. The sugar helps sweeten the custard, while the spices add warmth and depth of flavor. Slowly pour in the eggnog and whisk until fully combined. Whisking thoroughly ensures the custard is smooth and evenly spiced, so every bite is consistent.
3. Heat the skillet: Place a large skillet over medium heat and add 1 tablespoon of butter. Let it melt until it’s foamy, then wait for the foam to subside. This step ensures the butter is hot enough to create a golden, crispy crust on the French toast without burning. If the butter isn’t hot enough, the bread will just soak it up and become greasy instead of crispy.
4. Soak the bread: Dip two slices of brioche into the custard, making sure both sides are well coated. Let any excess drip off—this prevents sogginess. You want the bread to be saturated but not dripping, as too much custard can make the French toast heavy and wet. This allows the bread to absorb just enough custard to create that luscious, custardy interior while still holding its shape.
5. Cook to perfection: Place the soaked bread in the skillet and cook for about 3 minutes, gently moving it around to prevent sticking, until golden brown. Sprinkle a little sugar on top, flip, and cook for another 3 minutes until caramelized and golden. The sugar creates a slightly crunchy crust that contrasts beautifully with the soft interior.
6. Repeat! Continue with the remaining bread slices, adding more butter to the skillet as needed. Adding fresh butter for each batch ensures the French toast cooks evenly and doesn’t stick to the pan.

Expert Tips and Tricks

• Don’t rush the soak. Let the bread soak in the custard for at least 5 seconds per side. This ensures it absorbs enough flavor without becoming too soggy.
• Control the heat. Keep the skillet at medium heat. Too hot, and the outside will burn before the inside cooks; too low, and you’ll lose that beautiful caramelization. Reduce the heat as necessary.
• Use stale bread. If you don’t have time to dry the bread overnight, use slightly stale brioche. It holds up better to the custard.

Make Ahead and Storage Instructions

To prep ahead of time, you can dry the bread slices and make the custard the night before. Store the custard in an airtight container in the fridge and give it a good whisk before using.

If you have leftovers store them in an airtight container in the fridge for up to 2 days. Reheat in a skillet or toaster oven to maintain the crispy texture.

Pro tip: To keep the first batches of French toast warm while you’re making the final batches, place them on a pan in an oven preheated to 200°F.

Serving Ideas

This Brioche French Toast with Eggnog is super customizable. Here are some of my favorite toppings:

• Drizzle with maple syrup.
• Top with whipped cream and freshly grated nutmeg.
• Add fresh berries or your favorite fruit.
• Serve with a dusting of powdered sugar.

For more delicious recipes, visit Hiland Dairy’s recipe page.