Crockpot Eggnog French Toast with Maple Creme Syrup

The holidays are a festive, busy time and with company coming in from out of town, feeding a hungry crowd is priority.

The ingredients list is simple and more than likely you will have all of these items on hand to create a delicious brunch dish during the holiday season.

Crockpot Eggnog French Toast with Maple Creme Syrup

  • Difficulty: Simple
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  • 1 (18 ounce) French bread loaf
  • 8 Lucerne™ eggs
  • 2 1/2 cups Lucerne™ Light Eggnog, divided
  • 1/4 tsp kosher salt
  • 1 1/2 cup maple syrup, divided
  • 2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup chopped toasted pecans

1. Line a crockpot with aluminum foil and spray with nonstick spray. Cut bread into cubes and place in crockpot.

2. In a medium bowl, whisk eggs. Add 2 1/4 cups eggnog, salt, cinnamon, vanilla and 1/2 cup maple syrup, whisking well. Pour mixture over bread cubes.

3. Cover, turn on low for 4 hours. Remove lid and sprinkle in pecans. Scoop on plates and drizzle top with Maple Creme Syrup.

4. In a microwavable bowl or mug, pour maple syrup. Microwave for 1 minute. Whisk in 1/4 cup eggnog

Recipe and photo courtesy Jeff Anderson, Executive Chef at Albertsons and Safeway stores 

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