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!

Ingredients

Units Scale

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

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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