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Apple Brandy Eggnog French Toast with Apples & Cherries Recipe

4 stars - based on 1 reviews
| 1 Review

Apple brandy makes an interesting addition into the eggnog that goes into this apple brandy eggnog French toast. Enjoy the eggnog in the evening and the French toast in the morning if you'd like!

Recipe courtesy Chef Louise of Geez Louise!.

Servings: 8

Active time: 1 hour 30 minutes

Total time:

Apple Brandy Eggnog


  • 2 Davidson's Safest Choice® pasteurized egg(s), separated
  • 1 1/2 c granulated sugar
  • 1 qt (4 cups) heavy cream
  • 2 c whole milk
  • 1 c Calvados (apple brandy)
  • 2 Tbsp vanilla extract (optional)
  • ground nutmeg or cinnamon to taste


Apple Brandy Eggnog

  1. Place egg yolks in large bowl. Beat with electric mixer until combined. Gradually add sugar, beating until mixture is thick and pale yellow. Stir in cream and milk, then brandy and vanilla, if desired.
  2. Cover and refrigerate until chilled or as long as overnight. Just before serving, beat room temperature egg whites with electric mixer until soft peaks form.
  3. Stir egg yolk mixture. Then gently fold in beaten egg whites. Pour eggnog into punch bowl. Sprinkle with nutmeg.

Brown Sugar Apple Sauté

  • 4 Tbsp unsalted butter
  • 4 Tbsp brown sugar
  • 1/4 tsp ground cinnamon
  • 2 large tart apples - peeled, cored, and cut into small wedges
  • 1/2 c dried tart cherries
  • 4 Tbsp Calvados (apple brandy)

Brown Sugar Apple Sauté

  1. Melt the butter over low/medium heat in a medium size sauté pan. Once the butter is melted, add in the brown sugar and cinnamon - stir to combine.
  2. Add in the apples and cherries and stir to combine. Cook the apples for about 5 minutes or until the apples begin to soften and release a little bit of juice.
  3. Remove the pan from the stove and add in the Calvados.
  4. Return to heat and cook off the alcohol, the flame may catch the alcohol and flambé.
  5. Remove the pan from the stove and keep warm to serve with the French toast.

Apple Brandy Eggnog French toast with Brown Sugar Apples & Cherries

  • 8 Tbsp butter
  • 8 Tbsp vegetable oil
  • 2 c Apple Brandy Eggnog
  • pinch salt
  • 1 small/medium size challah bread
  • powdered sugar (for garnish)

Apple Brandy Eggnog French toast with Brown Sugar Apples & Cherries

  1. Pour 2 cups of leftover eggnog into a 9x13 inch baking pan, add in a pinch of salt - stir to combine.
  2. Slice the challah bread evenly into 3/4 - 1 inch slices and place into the eggnog. Allow the challah bread to soak for a few minutes on each side.
  3. Preheat your oven to 250° F.
  4. Over medium heat melt 1 tablespoon of butter with 1 tablespoon of vegetable oil in a large nonstick sauté pan. When the butter melts and begins to bubble, add the soaked sliced bread. Cook on each side for 3-4 minutes or until each side is golden brown.
  5. Place onto a baking sheet and keep warm in the oven.
  6. Carefully wipe out pan in between batches and add in new butter and oil.
  7. Serve warm with sautéed apples and cherries and dust with powdered sugar.

by SariHache on 01/15/13
So far I have only made the brown sugar apple sautee part (served over regular French toast). It was awesome and I can't wait to try the whole thing. Would love to serve this for brunch WITH spiked eggnog!

Nutrition Facts

Serving Size (2 slices)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 1460
Calories from Fat 630
Total Fat 71g (109% DV)
Saturated Fat 39g (195% DV)
Trans Fat 2g
Cholesterol 205mg (68% DV)
Sodium 1040mg (43% DV)
165g (55% DV)
Dietary Fiber 10g (40% DV)
Sugars 51g
Protein 27g
Vitamin A 50%
Vitamin C 10%
Calcium 20%
Iron 45%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.