Baked Eggnog French Toast with Whiskey Whipped Cream + a Cozy Holiday Brunch Table
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
A festive holiday eggnog french toast that can be made ahead and baked in the oven to feed a crowd. Perfect for holiday brunch served with whiskey whipped cream and fresh nutmeg.
  • Butter, for the pan
  • 1 loaf crusty French bread
  • 8 eggs
  • 2 cups eggnog
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon nutmeg + more for garnish
  • pinch salt
  • maple syrup, for serving
  • whiskey whipped cream, for serving
  1. Grease a baking pan with butter and preheat the oven to 350 degrees.
  2. In a large bowl whisk together ingredients for the custard: eggs, eggnog, sugar, vanilla, nutmeg and salt.
  3. Slice French loaf into slices and dipping each in custard until the bread has absorbed as much custard as it can hold. Tile pieces of bread in baking dish.
  4. Pour any extra custard evenly over the bread. Make ahead: At this point you can cover the pan tightly with plastic wrap and store in the fridge overnight.
  5. Bake French toast at 350 for 35-40 minutes or until french toast is cooked through and the the top is golden brown. Remove from oven and serve with warmed maple syrup and whiskey whipped cream.
  6. Make the whipped cream: Combine 1 pint heavy whipping cream, 1 teaspoon vanilla extract, ¼ cup granulated sugar and 1 Tablespoon whiskey in a bowl. Beat with electric mixer until soft peaks form. Serve over french toast.
Recipe by Freutcake at