Sourdough Eggnog French Toast
This sourdough French toast is a cozy holiday breakfast: crusty sourdough soaked in rich eggnog custard, seared in butter, finished in the oven, and served with warm maple cinnamon apples and a drizzle of maple syrup.
Eggnog season is short, so I like to make the most of it while it lasts. This sourdough French toast has become one of my favorite ways to use up a carton, and it tastes like the holidays on a plate.
This recipe is perfect if you have loaf of my homemade sourdough bread going a little stale. The thick slices soak up the eggnog custard beautifully, and finishing them in the oven means I can cook a big batch all at once instead of standing over the stove flipping slice after slice. The warm maple cinnamon apples on top came from an apple that needed using up, and now I cannot imagine serving it any other way.
Main Ingredients & Swaps
- Sourdough bread: Day-old crusty sourdough is best because it soaks up the custard without falling apart. I use my homemade sourdough bread (I made it with 50% fresh-milled flour, a mix of hard red wheat and Khorasan, and the rest bread flour). A sturdy store-bought sourdough works too.
- Eggnog: I used Mayfield eggnog for the best creamy flavor and warm spices.
- Eggs: Four large eggs whisked into the eggnog helps the custard to set and adds a little more protein to this breakfast.
- Butter: For searing the soaked bread until golden.
- Apples: Honeycrisp or Cosmic Crisp hold their shape and turn lightly caramelized with maple syrup and cinnamon.
- Maple syrup and cinnamon: For the apples and for drizzling over the top.
- Lemon zest: Just a little stirred into the warm apples brightens everything up.
How To Make Eggnog French Toast (it’s super easy)
- Whisk the eggnog and eggs together in a large shallow dish until smooth.
- Arrange the sourdough slices in the custard and let them soak for about 15 minutes, turning and spooning custard over the tops so they absorb evenly.
- Preheat the oven to 350°F. In a large oven-safe skillet over medium heat, melt ½ tablespoon butter. Sear the bottom of the soaked sourdough slices for about 3 minutes, until golden and set. Transfer the first batch to a parchment-lined baking sheet. Add the remaining butter to the skillet and sear the remaining bread for about 3 minutes on the bottom, leaving this second batch in the skillet.
- Transfer the skillet and baking sheet to the oven and bake 15 to 20 minutes, until the custard is set and the French toast is cooked through.
- While it bakes, cook the apples: melt the butter in a skillet over medium heat, add the sliced apples, maple syrup, and cinnamon, and cook 5 to 8 minutes until tender and lightly caramelized. Stir in a little fresh lemon zest.
- Serve warm, topped with the maple cinnamon apples and a drizzle of maple syrup.
Tips for the Best French Toast
- Use thick, day-old slices so they hold up to the long soak.
- Do not skip the oven finish; it sets the custard all the way through without burning the outside.
- The apples can be made ahead and reheated gently while the French toast bakes.
- Leftovers reheat well on a skillet or in a toaster oven!
More Breakfast Recipes
If you love a cozy homemade breakfast, here are a few more recipes to try:
- Maple Glazed Donuts with Fresh Milled Flour
- Peanut Butter Banana Baked Oatmeal
- Chocolate Chia Seed Pudding
- Blueberry Lemon Spelt Muffins with Greek Yogurt
Sourdough Eggnog French Toast
Crusty sourdough soaked in rich eggnog custard, seared in butter, finished in the oven, and served with warm maple cinnamon apples.
Ingredients
For the French Toast:
- 2 cups Mayfield eggnog
- 4 large eggs
- 5-6 large slices of crusty sourdough bread
- 1 tablespoon butter divided
For the Maple Cinnamon Apples:
- 1 large apple such as Honeycrisp or Cosmic Crisp
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 tablespoon butter
- Fresh lemon zest to taste
For Serving:
- Maple syrup for drizzling
Instructions
- Prepare the custard. In a large, shallow dish, whisk together the eggnog and eggs until smooth.
- Soak the sourdough. Arrange the sourdough slices in the custard and let them soak for about 15 minutes. Turn the bread as needed and spoon the custard over the tops to help it absorb evenly.
- Sear the bread. Preheat the oven to 350°F (175°C). In a large oven-safe skillet over medium heat, melt 1/2 tablespoon butter. Sear the bottom of the soaked sourdough slices for about 3 minutes, until golden and set. Transfer the first batch to a parchment-lined baking sheet. Add the remaining butter to the skillet and sear the remaining bread for about 3 minutes on the bottom, leaving this second batch in the skillet.
- Finish in the oven. Transfer both the skillet and baking sheet to the oven and bake for 15-20 minutes, or until the custard is set and the French toast is cooked through.
- Cook the apples. While the French toast bakes, core the apples and thinly slice them. Melt the butter in a skillet over medium heat. Add the apple slices, maple syrup, and cinnamon. Cook for 5-8 minutes, stirring occasionally, until the apples are tender and lightly caramelized. Remove from the heat and stir in a little fresh lemon zest.
- Serve. Serve the warm French toast topped with the maple cinnamon apples and a drizzle of maple syrup.
Video
This post may contain affiliate links, which means I may earn a small commission at no additional cost to you. Thank you for supporting me and my family!
