Skip standing over the stove and bake up these yummy Eggnog French Toast Sticks in one fell swoop on a sheet pan. They make for a delicious family breakfast and they store well in the fridge or freezer if you’re looking for a make-ahead breakfast option.
Eggnog French Toast
I had never thought to add eggnog to French Toast, but when I had the chance to work with the eggnog from Kalona Supernatural—a brand we love since it’s local to us in Iowa and that they use organic milk from grass-fed cows raised on sustainable family farms—it immediately came to mind.
The brilliance of this recipe (if I do say so myself!) is that other than the eggnog, all you need is an egg and bread. That’s it!
The eggnog adds all the flavor you crave and indulgent richness. It’s seriously so good!
French Toast Sticks
While making classic French toast is always a weekend breakfast hit, I find that it means that the process of making breakfast seems to take FOREVER and my food is never warm by the time I sit down to eat it.
I love making a sheet pan of French Toast sticks since they all bake up easily on a sheet pan and the whole batch is ready at the same time. Plus, the texture of the sticks holds up so well as leftovers.
Ingredients You Need
To make this Eggnog French Toast, you’ll need:
- Whole grain sandwich bread or sourdough
TIP: The flavor of the eggnog will fill the house as the sticks bake in the oven and the final flavor of the French toast is subtle—but there’s a clear richness and undertone of spice that makes this one of my very favorite breakfasts for this time of the year. (It also helps that it’s easy!)
Here’s a look at the process involved in making this recipe.
- Preheat the oven and line a rimmed baking sheet.
- Cut the bread into sticks.
- Stir the batter together in a wide, shallow bowl with a fork.
- Dip the bread sticks into the batter and place on the baking sheet.
See? So easy! You can even double the recipe and bake two sheet pans at once to feed more people or to have a bigger stash in the freezer.
How do I store this Eggnog French Toast?
Simply let the sticks cool on the baking sheet and store in a freezer safe bag or airtight container for up to 3 months, or in the fridge for up to 3 days. Warm in the microwave in 15 second increments and serve warm. This is a wonderful make-ahead breakfast idea!
What should I serve with these French Toast sticks?
We like them with fresh fruit and maple syrup, or I sometimes mix together a little eggnog with plain yogurt to use as a dip. The sticks themselves aren’t super sweet, so a little topping goes a long way!
What’s the best type of bread to use in this recipe?
I’ve made this recipe with whole wheat sandwich bread, whole grain sandwich bread, and sourdough bread. Bread that’s a little sturdier works well, though the sticks are cut fairly small so as long as you don’t let it sit in the batter for more than the time it takes to coat and flip the slices, it should be fine.
Can I make this recipe gluten-free?
Sure thing! Just use your favorite gluten-free sandwich bread. You’l need to thaw it if it’s frozen and then cut it into sticks. But otherwise it should work the same.
Can I double this recipe for Eggnog French Toast?
You absolutely can make a bigger batch if need be. This would be a fun recipe to make for a holiday brunch, or you can double it so you have more ready and waiting in the freezer. Simply double everything and use two sheet pans to accommodate the volume.
Best Tips for Success
I’d love to know what your family thinks of this recipe so please comment below with feedback!
This post was first published December 2018.
Eggnog French Toast Sticks
You can make this recipe ahead of time and warm up a few sticks for a quick breakfast on future days or make the whole batch as a family breakfast.
- 4 slices whole grain sandwich bread (or sourdough)
- 1 egg
- 1/2 cup egg nog (or milk plus 1 teaspoon cinnamon)
Preheat oven to 350 degrees and line a rimmed baking sheet with parchment paper.
Cut each bread slice in half horizontally. Then into thirds to create small sticks.
Add the egg nog and egg to a wide, shallow bowl and mix together with a fork.
Dip the bread sticks into the batter, let excess drip off, then place onto prepared baking sheet.
Bake for 10 minutes. Flip over and bake for an additional 8-10 minutes. Serve warm with maple syrup, fresh fruit, or nut butter. Or try with Egg Nog Yogurt Dip!
- Egg Nog Yogurt Dip: Stir together ¼ cup plain whole milk yogurt and 1-2 tablespoons egg nog. Drizzle over warm French Toast or serve on the side as a dipping sauce.
- To freeze: Let the French toast sticks cool and then place onto a baking sheet and freeze. When frozen, transfer to a freezer safe container. To reheat, microwave in 15 second increments until warmed through.
- Or, store cooled sticks in the fridge in an airtight container for up to 3 days.
Calories: 110kcalCarbohydrates: 15gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 60mgSodium: 156mgPotassium: 96mgFiber: 1gSugar: 4gVitamin A: 125IUVitamin C: 1mgCalcium: 112mgIron: 1mg