The ultimate holiday breakfast: Eggnog Creme Brûlée French Toast. Rich, comforting, and easy to prepare ahead—this recipe turns classic French toast into a festive, crowd-pleasing centerpiece for Christmas morning or any winter brunch.
This eggnog-studded twist on crème brûlée French toast combines tender brioche or challah soaked in eggnog, a caramelized brown-sugar bottom, and a cloud of bourbon whipped cream. It’s nostalgic, indulgent, and surprisingly simple to make ahead so you can relax on the big morning.
Why this recipe works so well:
- Crème brûlée-style base: a buttery, caramelized layer on the bottom of the baking dish gives each slice a custardy, caramel note that transforms ordinary baked French toast into something truly special.
- Eggnog flavor: substituting eggnog for part of the custard liquid gives the bread a warm, spiced note without overpowering the dish—perfect for holiday breakfasts and celebrations.
- Bourbon whipped cream: a simple whipped cream brightened with a splash of bourbon melts into the warm toast for a rich, boozy finish that pairs beautifully with the eggnog flavor.
- Make-ahead convenience: assemble the night before, refrigerate, then bake in the morning for stress-free hosting and more time with family.
Eggnog Creme Brûlée French Toast
Eggnog Creme Brûlée French Toast
Ingredients
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons light corn syrup
- 1 loaf brioche or challah bread, sliced into 1-inch thick pieces
- 5 large eggs
- 1 1/2 cups eggnog
- 1 tablespoon vanilla extract
- 1 tablespoon orange liqueur (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup pomegranate arils, for garnish
- Powdered sugar for sprinkling
- Maple syrup for serving (optional)
Bourbon Whipped Cream
- 2 cups cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon bourbon
Instructions
- Melt the butter in a small saucepan over medium heat. Whisk in the brown sugar and corn syrup until the sugar dissolves. Pour this caramel mixture into a 9×13-inch baking dish, spreading it evenly across the bottom.
- Arrange the bread in a single layer in the baking dish; slight overlap is fine. In a bowl, whisk together the eggs, eggnog, vanilla, orange liqueur (if using), cinnamon, and salt. Pour the custard evenly over the bread, pressing gently so the liquid soaks into each slice. Cover and refrigerate at least 6 hours or overnight.
- About 30 minutes before baking, remove the dish from the fridge and preheat the oven to 350°F (175°C).
- Bake uncovered for 35 to 40 minutes, until the top is puffed and lightly browned. Sprinkle with powdered sugar. Serve warm with bourbon whipped cream, pomegranate arils, and maple syrup if desired.
- Note: If you’re short on time, you can assemble and bake without the overnight chill—results are still tasty, though soaking overnight yields a more custardy texture.
Bourbon Whipped Cream
- In the bowl of an electric mixer, beat the cold heavy cream until it begins to thicken. Add the powdered sugar and bourbon, then beat until soft peaks form. For make-ahead, beat to stiff peaks, cover, and refrigerate until ready to serve.
The texture is the star here: a caramelized, slightly crunchy bottom with a light, fluffy interior infused with eggnog spices. Top each slice with a dusting of powdered sugar, a spoonful of bourbon whipped cream, and a scattering of pomegranate arils for color and brightness. Serve with maple syrup if you like, though the dish is delicious as-is.
Make it the night before: assemble the dish and refrigerate, whip the cream ahead if desired, and wake up to a warm, baked breakfast with minimal effort. It’s an elegant, cozy way to celebrate the season without spending the morning in the kitchen.
Holiday dreamin’—this eggnog crème brûlée French toast is the perfect festive breakfast to share with family and friends.
