On a blue enamel plate, four thick slices of egg nog French toast are crookedly stacked, with a large pat of butter on top, and maple syrup cascading down the sides, forming a pool at the bottom.

Merry Christmas to all, and thank you for stopping by the website! This year, we wanted to bring you a special and unique recipe to share with your family at the holidays. The surest way to please everyone? Homemade egg nog, and egg nog French toast. The tricky part will be keeping enough egg nog leftover the next morning to make the French toast!

Homemade Egg Nog

On a wooden table rests a small glass, halfway full of creamy egg nog. A dusting of cinnamon graces the top, and is garnished with a cinnamon stick for stirring.

Egg nog is a simple recipe but it can be a bit persnickety. Whisk the egg yolks with the sugar and let them sit at room temperature while you make the cream. Milk-based sauces can scorch very easily, so, using a non-stick skillet over medium-low heat, stir the cream mixture constantly until warm.

How to Temper the Eggs

Now, usually, heating egg yolks cooks them. That’s how we make scrambled eggs, right? Well, we don’t want scrambled egg nog. Here’s how to temper the cream into the eggs:

The key is to add the warm mixture to the egg yolks a little at a time – no more than 1/4 cup – and whisk until thoroughly combined. This will slowly bring the egg mixture to the temperature of the cream without cooking the eggs. It’s the same process as making a custard. Continue until completely combined.

Add back to the skillet and bring to just 160 degrees. Add the vanilla.

Tip: Run the finished product through a strainer to catch any whole spices or curds that may have formed.

If you wish, add a tipple of whiskey and enjoy! Don’t forget to save a bit for tomorrow’s French toast!

Egg Nog French Toast

Using the homemade egg nog recipe or your favorite store-bought egg nog, make French toast for Christmas morning!

On a blue enamel plate, four thick slices of egg nog French toast are crookedly stacked, with a large pat of butter on top, and maple syrup cascading down the sides, forming a pool at the bottom.


Go ahead and grab a casserole to mix up the egg nog mixture. Mix the eggs, egg nog, sugar, vanilla, and flour and mix until smooth. Heat a pat of butter in a cast iron skillet. While the pat of butter melts, dip the bread including the edges into the French toast mixture. Cook three minutes per side until cooked through.

Tip: Add a new pat of butter to the skillet after each slice to avoid sticking.

Serve with butter and maple syrup – and if there’s any left, egg nog!

Shannon and I would like to wish you a Merry Christmas!





Egg Nog French Toast - Cowboy Kent Rollins

Prep Time 5 minutes
Total Time 17 minutes
Servings 6 slices


  • 6 slices Texas Toast or any thick cut bread
  • 3 eggs
  • ¾ cup homemade eggnog
  • 1 teaspoon vanilla
  • ¼ cup all purpose flour
  • 6 tablespoons butter
  • Cinnamon and powdered sugar for dusting
  • Maple Syrup


  1. In a casserole dish, add the eggs, eggnog, vanilla, and flour. Whisk until smooth.
  2. Preheat the griddle or cast iron skillet.
  3. Add 1 tablespoon of butter to the skillet. Dip the bread into the egg batter mixture and be sure to coat both sides and outer edges well.
  4. Place in the skillet and cook for about 2 to 3 minutes or until you see the edges golden brown, then flip and cook for about 2 more minutes.
  5. Remove and place on a wire rack and sprinkle with powdered sugar and cinnamon and top with maple syrup and serve.

Homemade Egg Nog - Cowboy Kent Rollins

Prep Time 5 minutes
Total Time 10 minutes


  • 6 large egg yolks
  • ½ cup sugar
  • ½ cup half and half
  • ½ cup sweetened condensed milk
  • 3 whole cloves
  • 1 cup heavy cream
  • 1 tsp nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • Whiskey, brandy, or rum


  1. In a mixing bowl, add the egg yolks and sugar and beat until smooth.
  2. In a saucepan over medium-low heat, add the half and half, sweetened condensed milk, cloves, cream, nutmeg, and cinnamon. Stir constantly and bring it to a simmer. Remove from heat.
  3. To temper the eggs, add ¼ cup of the hot cream mixture to the egg and sugar mixture at a time and whisk until smooth. Repeat the process until all of the hot mixture is mixed.
  4. Pour it back into the saucepan over medium low heat and stir constantly with a whisk for about 2 to 3 minutes. Remove from the heat. Add the vanilla and, if preferred, whiskey, brandy, or rum. Strain the contents into a pitcher and cover with foil or plastic wrap and refrigerate until chilled throughout.