Rebecca’s Baked Eggnog French Toast

Do you have leftover eggnog still in the fridge? This recipe from our staffer, Rebecca, will use it up and it tastes so good!!

A few notes from Rebecca: This recipe is sometimes called “Pain perdu,” which means lost bread, and this is a great way to use up stale bread. Good white bread has no chance of surviving in my house but, during the holidays there is so much of everything, and this is a great use of leftover bread and eggnog. Also, you can cook this while you drink your coffee and the whole house is perfumed with its toasty, cinnamony smell. Then feed your army and march on!



2 c eggnog

1 tsp cinnamon

Sprinkle nutmeg

1/8 tsp. clove

1/8 tsp. cardamom

¼ tsp. ground ginger

Pinch of salt

3 eggs, beaten

1 Pan-shaped loaf Challah bread, Kings Hawaiian or any bread you have (wheat and rye will be a denser French toast, fyi)

Note: you can substitute “Pumpkin Pie spice” for all the spices here; try 1 ½ -two teaspoons of the blend.


Butter and sugar the bottom of a 9×13” casserole dish. Mix all ingredients together. Slice loaf into even ½” thick pieces and dip each one thoroughly into the eggnog batter. Layer into your casserole dish and pour the rest of the “batter” on top. You may divide it into two dishes if you like. Cover tightly and refrigerate overnight.

In the morning, preheat oven to 350 degrees and take dish out of the refrigerator while oven comes to temperature. Sprinkle the top with one tablespoon sugar and bake for 30-40 minutes until warm and puffy. If you find it browning too quickly, cover with foil. Extras that put this over the top: Melt two tablespoons salted butter and drizzle over the French toast or serve with real maple syrup, real whipped cream and berries.