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Eggnog-Stuffed French Toast Recipe

You will probably have leftover eggnog filling, but don't worry. It's scrumptious on its own! Recipe courtesy Tessa of Handle the Heat.

Servings: 5

Active time: 50 minutes

Total time:

Eggnog filling


  • 1 envelope unflavored gelatin
  • 3 Tbsp water
  • 1 c light eggnog
  • 2 1/2 c whipping cream
  • 1/2 c granulated sugar
  • pinch salt


To make eggnog filling

  1. In a small bowl combine gelatin and water, let stand for 5 minutes.
  2. In a medium saucepan combine cream, eggnog, sugar, and salt. Set over medium heat and stir occasionally until hot.
  3. Remove from heat. Stir in gelatin mixture. Cool slightly, about 10 minutes, stirring occasionally to prevent gelatin from sinking to the bottom.
  4. Remove to an airtight container and chill in fridge until set, or up to 3 days.

French Toast

  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 1/2 c milk
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1/2 tsp cinnamon
  • 1/8 tsp allspice
  • 1 loaf challah or French bread, preferably day old
  • butter, for frying

To make French toast

  1. In a large shallow bowl or dish whisk together eggs, milk, vanilla, salt, cinnamon, and allspice.
  2. Cut bread into five 3-inch wide slices. With a paring knife, cut halfway into each slice to create a pocket for the filling.
  3. Fill each pocket with eggnog filling.
  4. Soak stuffed bread slices in egg mixture.
  5. While bread is soaking, heat a large skillet or griddle on medium heat.
  6. Melt butter in pan and brown bread slices, working in batches if necessary. Brown 3-4 minutes per side, or until golden.

Serve immediately.


Nutrition Facts

Serving Size (1 slice)
Total Servings 5

Amount Per Serving:

Nutrition Category Amount
Calories 920
Calories from Fat 490
Total Fat 55g (85% DV)
Saturated Fat 32g (160% DV)
Trans Fat 1.5g
Cholesterol 380mg (127% DV)
Sodium 660mg (28% DV)
84g (28% DV)
Dietary Fiber 2g (8% DV)
Sugars 29g
Protein 24g
Vitamin A 40%
Vitamin C 20%
Calcium 30%
Iron 25%

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

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This recipe is also tagged as:

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.