This Eggnog French Toast with Raspberry Sauce is an enchanting breakfast that captures the spirit of the holidays in every bite. Thick slices of soft, golden bread are bathed in a creamy, spiced eggnog custard, then pan-fried until crisp and pillowy. Each serving is crowned with a jewel-toned homemade raspberry sauce that cuts the richness perfectly, offering a pop of tartness and color. Comforting, festive, and surprisingly easy to assemble, this is the sort of breakfast that makes any morning feel like a special occasion.

Eggnog French Toast with Raspberry Sauce Recipe - Recipe Image

Ingredients You’ll Need

For the French Toast:
- 10 slices brioche, challah, or Hawaiian bread
- 4 large eggs
- 2 cups eggnog
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- Butter or nonstick spray, for cooking
For the Raspberry Sauce:
- 1 1/2 cups frozen raspberries
- 1/4 cup water
- 2 tablespoons honey or maple syrup
- 1 teaspoon cornstarch mixed with 1 tablespoon water

How to Make Eggnog French Toast with Raspberry Sauce

Step 1: Prep Your Bread

If you have time, lay out the slices of bread the night before so they can dry a bit — this simple trick helps them soak up more of that wonderful eggnog mixture without falling apart. If you’re making Eggnog French Toast with Raspberry Sauce on a whim, go ahead and use fresh bread; just dip it quickly to prevent sogginess.

Step 2: Make the Raspberry Sauce

Set a medium saucepan over low heat, toss in your frozen raspberries, water, and honey or maple syrup. Let everything simmer gently, stirring every so often, until the berries break down and the mixture looks syrupy. Stir in your cornstarch slurry (that’s just cornstarch mixed with water for smooth thickening), and let it bubble for another minute or two until the sauce is glossy and thick. Take off the heat and let it cool slightly — it’ll thicken up even more as it sits.

Step 3: Mix the Eggnog Custard

Whisk together eggs, luscious eggnog, flour, vanilla extract, and a pinch of cinnamon (if you love that warm spice). Take your time and whisk until the mixture is smooth and homogenous, with no streaks of flour.

Step 4: Soak the Bread

Heat a griddle or large skillet over medium and give it a loving slick of butter or a quick spray. One at a time, dip each bread slice in the eggnog custard — let it soak just long enough to absorb flavor on both sides, but not so long it falls apart. Let any extra drip off before you add them to the pan.

Step 5: Cook the French Toast

Lay the custard-soaked bread on the hot griddle. Cook for 3 to 4 minutes on each side, until deeply golden and just crisp at the edges. Your kitchen will fill with the tempting scent of vanilla and eggnog — truly irresistible.

Step 6: Top and Serve

Pile your golden Eggnog French Toast with Raspberry Sauce onto warm plates. Spoon over the homemade raspberry sauce and swipe on any optional toppings you love, like powdered sugar, whipped cream, or a few fresh berries for added color and flair.

How to Serve Eggnog French Toast with Raspberry Sauce

Garnishes

Eggnog French Toast with Raspberry Sauce is wonderful with a flutter of powdered sugar, a cloud of whipped cream, or a generous sprinkle of fresh raspberries. Even a mint leaf or shaving of white chocolate can make your plates look stunning and festive.

Side Dishes

Pair this show-stopping breakfast with savory sides like crisp bacon or veggie sausage for balance. For a lighter spread, add a bowl of citrus salad or a scoop of creamy Greek yogurt. Coffee, chai, or even a rich hot chocolate would complement the flavors perfectly.

Creative Ways to Present

Try layering slices with raspberry sauce in a stack for a dramatic effect, or serve on a big platter family-style with sauce in a pitcher so everyone can help themselves. For brunch parties, cut into sticks and skewer with berries and cubes of toast, offering the sauce as a fun dip — Eggnog French Toast with Raspberry Sauce is as easy to tailor as it is delicious!

Make Ahead and Storage

Storing Leftovers

If you have extra, let the French toast cool completely, then store slices in an airtight container in the fridge for up to 3 days. Keep the raspberry sauce in its own jar; it’ll help everything stay fresher and prevent sogginess.

Freezing

Eggnog French Toast with Raspberry Sauce freezes remarkably well. Arrange cooled slices in a single layer on a baking sheet to freeze, then transfer to a zip-top bag, and keep for up to 2 months. The raspberry sauce can go into a freezer-safe container; just leave a little space for expansion.

Reheating

Reheat frozen or cold French toast slices in a toaster oven or 350°F oven for about 10 minutes until warmed through and crisp at the edges. The raspberry sauce can be warmed gently on the stovetop or in the microwave before drizzling over your toasty slices.

FAQs

Can I use store-bought raspberry sauce instead of homemade?

Absolutely! If you’re short on time, you can swap in your favorite raspberry or mixed berry sauce from the store. Homemade adds a fresh, tangy note, but convenience is always welcome for busy mornings.

What’s the best type Breakfast

Brioche and challah are my top picks because they’re rich and sturdy, but Hawaiian bread works beautifully too. Any soft, thick-cut bread that holds up to soaking will yield dreamy Eggnog French Toast with Raspberry Sauce.

Can I make this dairy-free?

Yes, simply use a non-dairy eggnog (almond, coconut, or oat varieties are widely available) and a dairy-free butter or oil for the skillet. The result is just as flavorful and festive!

How far in advance can I make the raspberry sauce?

The raspberry sauce can be made up to 3 days ahead and stored in the refrigerator. It tends to thicken as it sits, so give it a good stir or warm it gently before serving over your Eggnog French Toast with Raspberry Sauce.

Is this recipe suitable for a crowd?

This is a fantastic recipe for holiday gatherings! You can double or triple the recipe and keep cooked slices warm in a low oven while you finish the batch. Everyone loves a heaping tray of Eggnog French Toast with Raspberry Sauce at brunch parties or family breakfasts.

Final Thoughts

If you’re looking for a breakfast that feels like a celebration all by itself, you can’t go wrong with Eggnog French Toast with Raspberry Sauce. It’s festive, flavorful, and guaranteed to bring a smile to anyone lucky enough to sit at your table. Give it a try and make your morning shine — your taste buds will thank you!

Eggnog French Toast with Raspberry Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 22 reviews

Author: KimEasy
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4–5 servings 1x
Category: Breakfast
Method: Pan-fry
Cuisine: American
Diet: Vegetarian

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Description

Indulge in the festive flavors of the season with this delightful Eggnog French Toast served with a luscious Raspberry Sauce. Perfect for a cozy holiday breakfast or Christmas brunch!

Instructions

If possible, leave the bread out overnight to dry slightly for better texture. In a medium saucepan, combine raspberries, water, and honey. Bring to a simmer over low heat, stirring occasionally.
Stir in the cornstarch slurry and continue cooking until the sauce thickens. Remove from heat and set aside.
In a mixing bowl, whisk together eggs, eggnog, flour, vanilla extract, and cinnamon until smooth.
Preheat a griddle or large skillet over medium heat and lightly grease with butter or nonstick spray.
Dip each slice of bread in the eggnog mixture, allowing it to soak briefly on each side.
Cook the soaked bread slices for about 3–4 minutes per side, or until golden brown.
Serve warm, topped with the homemade raspberry sauce. Optional toppings: powdered sugar, whipped cream, or fresh berries.

Notes

For a richer flavor, try using full-fat eggnog or add a splash of rum extract.
Sauce can be made ahead and stored in the fridge for up to 3 days.
Bread types like brioche or challah absorb the custard well without becoming soggy.

Nutrition

Serving Size: ~2 slices + sauce
Calories: 260
Sugar: 20 g
Sodium: 240 mg
Fat: 9 g
Saturated Fat: 4 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 9 g
Cholesterol: 150 mg