Random header image... Refresh for more!

Overnight Eggnog French Toast

This recipe came from the food section of our newspaper and was provided by our local dairy, Shamrock Farms.


We didn’t trim our tree until Saturday, once the kids and my mother-in-law arrived. So the night before, I put together this breakfast dish while I waited for Marissa’s plane to get in from San Francisco. It was scheduled for midnight but delayed until 2:00 AM. I made good use of the extra two hours and wrote out all my Christmas cards as well… blurry-eyed, but I got it done!


We all enjoyed breakfast and tree-trimming, with carols playing in the background and coffee and hot chocolate mugs in our hands.


I made a few changes to the recipe; using actual rum instead of rum extract and subbing cinnamon bread for the firm white or whole wheat that was suggested. Additionally, I’ve decreased the number of eggs used in the mixture.

This eggnog French toast was a huge hit with the family and will likely become a new holiday tradition for us.


Overnight Eggnog French Toast

4 eggs
1  1/3 cups purchased eggnog
3 tablespoons sugar
1/4 ground nutmeg
1 teaspoon vanilla extract
2 tablespoons rum
12 thick slices cinnamon bread
1/4 cup (1/2 stick) butter, melted plus additional for baking sheets

Line two baking sheets with parchment or wax paper.


Whisk eggs, eggnog, sugar, nutmeg, vanilla, and rum in a large bowl until well combined. Dip each slice of bread in egg mixture and let excess drip off before placing it on baking sheets.


Cover with foil and place in freezer for at least 2 hours, or overnight.


Preheat oven 425 degrees. Grab the corners of the parchment or wax paper and lift off of the baking sheets. Brush the two baking sheets with melted butter.

Transfer the frozen bread slices from the parchment to the butter baking sheets. Brush the top of each slice with melted butter and bake in preheated oven for 12 minutes.


Turn each slice over and brush the top of each side with melted butter. Return to oven for another 12 minutes or until browned on both sides.


Serve with powdered sugar or syrup.

Makes about 12 slices

Print pagePDF pageEmail page


1 Tram Mai { 12.23.13 at 11:02 AM }

Looks scrumptious!! Welcome home Marissa! Now I’m going to make Stephen make the 3 of us french toast for Christmas morning!! 🙂 Thanks Linda!! xoxo

2 Nancy H { 12.23.13 at 1:10 PM }

I cut out the article from the Republic to make this when my 13 yr old grandson comes this weekend and will definitely use cinnamon bread!

3 Linda Hopkins { 12.23.13 at 1:25 PM }

Nancy, Just be sure to decrease the eggs from 6 to 4, as I suggested, or increase the amount of bread you use. I had over a cup of the egg mixture left over and I used a whole loaf of bread.

4 Marissa { 12.23.13 at 10:50 PM }

This was a wonderful welcome home breakfast!

Leave a Comment