Baked Eggnog Cognac French Toast

In Foodie Tips & Tidbits by Christine McKellar

Do you love Egg Nog? If so, you’ll love this holiday recipe that features eggnog and cognac: it’s the perfect complement to a festive morning of opening Christmas gifts.

Baked Eggnog Cognac French Toast



1-2 loaves of Challah Bread or Brioche (sliced into 1-1 1⁄2 “ thick slices)

2 1⁄2 cups of Eggnog

2 tbsps sugar

8 eggs

2 tbsps. cognac or rum

1⁄2 tsp ground cinnamon

1⁄2 tsp ground nutmeg

1 tsp vanilla extract

1⁄4 tsp salt

1 c brown sugar

1⁄2 c butter

2 tbsps light corn syrup

1 c of mixed fresh berries for garnish



  1. Lightly butter or grease a 9×13-inch baking dish.
  2. Heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat.

Cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish.

  1. Place slices of Challah bread, layered, on top of the sugar mixture.
  2. Combine egg nog, eggs, sugar, cinnamon, nutmeg, salt, rum (or cognac) and vanilla in a medium bowl. Whisk together until completely combined. Pour evenly over bread slices.
  1. Cover the baking dish with parchment and foil, and refrigerate for 8 hours to overnight.
  2. In the morning, bake covered at 350 degrees F for40-45 minutes. Then, remove foil and parchment and raise oven’s temperature to 375 and bake for another 5-7 minutes or until French toast has started to brown on top.
  1. Remove from oven and allow to cool slightly. Cut into desired pieces and serve.

Garnish with some fresh berries or dollops of whipped cream.