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eggnog stuffed french toast

Eggnog French Toast Stuffed with Marshmallow Buttercream

Tana Warner
Soft brioche rolls stuffed with fluffy marshmallow buttercream, dipped in a cozy eggnog custard, and pan-toasted until golden—perfect for holiday brunch
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Prep Time 15 minutes
Cook Time 15 minutes
Servings 12 stuffed brioche rolls

Ingredients
  

Marshmallow Buttercream Filling

  • 1/2 cup unsalted butter softened
  • 1 cup marshmallow fluff
  • 1 cup powder sugar
  • 1 pinch salt

Eggnog Custard

  • 2 Eggs
  • 1 cup eggnog
  • 1 tsp cinnamon
  • 1 pinch salt

For the French Toast

  • 1 package brioche rolls 12 count
  • 2-3 tbs butter for searing

For Serving (optional)

  • Powder sugar
  • Whipped cream
  • Syrup or Maple syrup
  • Fresh berries

Instructions
 

  • Make the filling. First, beat the softened butter until creamy. Then, mix in the marshmallow fluff and powder sugar until smooth and fluffy.
  • Fill the brioche rolls. Next, use a small knife to cut a pocket into the side of each roll. Then, pipe or spoon the marshmallow buttercream inside (don’t overfill).
  • Whisk the custard. Meanwhile, whisk together the eggs, eggnog, cinnamon, and salt until fully combined.
  • Dip the stuffed rolls. Now, dip each stuffed roll into the custard, turning to coat all sides. However, don’t soak too long—just enough to coat.
  • Cook until golden. Melt butter in a skillet over medium heat. Add the rolls and cook, turning occasionally, until every side is golden brown and the centers feel warm (about 2–3 minutes per side, depending on size).
  • Serve right away. Finally, dust with powdered sugar and drizzle with syrup. Additionally, add whipped cream or berries for a festive finish.
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