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Golden brown eggnog French toast on a white plate with a pat of orange butter melting on top, garnished with an orange slice.
Maria Canilssom

Eggnog French Toast with Orange Butter

This festive Eggnog French Toast features thick slices of brioche soaked in a rich, spiced eggnog custard and cooked to golden perfection. Topped with homemade orange butter that melts into a sweet citrus glaze, it's the ultimate Christmas morning breakfast.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American, Holiday
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, softened
  • 2 tbsp honey or maple syrup
  • 1 tbsp finely grated orange zest
  • 1 tbsp fresh orange juice
  • Pinch of salt
  • 4 large thick slices brioche or challah bread
  • 3 large eggs
  • 1 cup high-quality eggnog
  • 1 tsp vanilla extract
  • 1/4 tsp ground nutmeg (optional)
  • 2 tbsp butter or neutral oil, for cooking
  • Maple syrup and powdered sugar, for serving

Equipment

  • mixing bowls
  • whisk
  • non-stick skillet or griddle
  • spatula
  • parchment paper

Method
 

  1. In a small bowl, combine softened butter, honey, orange zest, orange juice, and a pinch of salt. Mix until smooth.
  2. Scoop the butter onto parchment, roll into a log, twist the ends, and refrigerate 30 minutes or up to 5 days.
  3. In a shallow dish, whisk eggs, eggnog, vanilla, and nutmeg until smooth.
  4. Soak bread slices for 3–4 minutes per side until fully saturated but not falling apart.
  5. Heat a skillet over medium heat with butter or oil. Add soaked bread and cook 3–4 minutes per side until golden and crisp.
  6. Serve hot with a slice of orange butter, maple syrup, and powdered sugar.

Notes

Prep the orange butter up to 5 days in advance. Use stale bread for best absorption. Serve with maple syrup, powdered sugar, and fresh orange zest for extra holiday flair.