Eggnog Stuffed French Toast

Eggnog Stuffed French Toast Recipe

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Gretchen Schiddel


The toast is slightly crisp & beautifully browned on the outside, soft & fluffy on the inside. The eggnog filling oozes out, making it's own syrup...wonderful!

★★★★★ 2 votes


for filling:
evelope unflavored gelatin
3 Tbsp
2 1/2 c
whipping cream
1 c
1/2 c
granulated sugar
1/4 tsp
pinch of salt
for french toast:
large eggs
1/2 c
1 tsp
vanilla extract
1/2 tsp
1/8 tsp
allspice, ground
loaf challah or french bread, preferably day old
pinch salt
butter for frying


1To make Filling: In a small bowl combine gelatin and water, let stand 5 minutes. In medium saucepan combine cream, eggnog, sugar & salt. Set over medium heat and stir occasionally until hot. Stir in gelatin mixture. Cool slightly, about 10 minutes, stirring occasionally to prevent gelatin from sinking to the bottom. Remove to an airtight container & chill in fridge until set, or up to 3 days.
2To make French Toast: In large shallow bowl or dish wisk together eggs, milk, vanilla, salt, cinnamon and allspice. Cut bread into 3 inch wide slices. With a paring knife, cut halfway into each slice to create pocket for filling. Fill each pocket with eggnog filling. Soak stuffed bread slice in egg mixture.
3While bread is soaking, heat a large skillet or griddle on medium heat. Melt butter in pan and brown bread slices, working in batches if necessary. Brown 3-4 minutes per side, or til golden.

About Eggnog Stuffed French Toast

Course/Dish: Other Breakfast
Regional Style: French
Hashtags: #toast, #eggnog