This Eggnog French Toast Casserole is the kind of dish you make when you want breakfast to feel a little extra.
It’s soft, spiced, creamy in the center, and perfectly golden on top. You throw it together the night before and bake it in the morning, so it’s basically stress-free.
It tastes like the holidays—rich with eggnog, cinnamon, and just a hint of vanilla.
Why I Love This Recipe
Every Christmas Eve growing up, someone in my family would prep this casserole so we could just pop it in the oven in the morning. We’d all sit around drinking coffee, still in pajamas, smelling cinnamon and maple fill the house. I’ve made it every year since. It’s just too good—and too easy—not to.
- It’s made the night before, so no fuss in the morning
- Feeds a crowd with barely any work
- Uses up leftover eggnog
- Soft inside with crispy golden edges
- It smells amazing while baking
What You’ll Need
- 1 loaf brioche or challah bread (about 14 oz), cut into 1-inch cubes
- 1½ cups eggnog
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¼ cup brown sugar
- 2 tbsp melted butter (for greasing + drizzling)
- Optional toppings: powdered sugar, maple syrup
Pro Tips
- Use day-old bread so it doesn’t get too mushy
- Grease your dish well to avoid sticking
- Don’t skip the chill time—it gives the custard time to soak in
- Bake uncovered for a crispy top
- Serve warm with real maple syrup or whipped cream
Tools You’ll Need
- Large mixing bowl
- Whisk
- 9-inch round or square baking dish
- Measuring cups and spoons
- Spatula or large spoon
- Plastic wrap or foil
Substitutions and Variations
- Use French bread or sourdough if you don’t have brioche
- Swap eggnog for whole milk + extra cinnamon if needed
- Add chopped pecans or walnuts on top before baking
- Mix in a handful of chocolate chips or dried cranberries
Make Ahead Tips
- Assemble everything the night before and cover with plastic wrap
- Store in the fridge overnight
- Take it out while the oven preheats to take the chill off before baking
How to Make Eggnog French Toast Casserole
Step 1: Cube the Bread
Cut 1 loaf of brioche or challah bread (about 14 oz) into 1-inch cubes and place them in a large mixing bowl.
Step 2: Make the Custard
In another bowl, whisk together 1½ cups eggnog, 4 large eggs, 1 tsp vanilla extract, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp salt, and ¼ cup brown sugar until fully combined.
Step 3: Pour Custard Over Bread
Pour the custard evenly over the cubed bread. Gently press the bread down with a spatula so it soaks up the liquid.
Step 4: Transfer to Baking Dish
Grease an 8×12 dish or a square baking dish with 1 tablespoon of melted butter. Pour the soaked bread mixture into the dish and spread it evenly.
Step 5: Drizzle with Butter
Drizzle remaining 1 tbsp melted butter over the top of the casserole for extra crispiness.
Step 6: Chill Overnight
Cover the dish tightly with plastic wrap and chill in the fridge overnight.
Step 7: Bake
Preheat oven to 350°F. Remove casserole from fridge, uncover, and bake for 45–50 minutes until golden on top and set in the center.
Step 8: Serve Warm
Let cool for 5–10 minutes. Dust with powdered sugar and drizzle with maple syrup.
Leftovers and Storage
- Store leftovers in the fridge in an airtight container for up to 4 days
- Reheat in the microwave or oven at 300°F until warm
- You can freeze individual portions for up to 2 months
Macros Information (per serving, based on 8 servings)
- Calories: 310
- Protein: 9g
- Carbs: 35g
- Fat: 15g
- Fiber: 1g
- Sugar: 11g
Why This Recipe Works (Quick Science)
Eggnog is already a custard base, made with eggs, cream, and sugar—so it makes a perfect soak for French toast. The eggs bind with the bread as it bakes, while the fat in the eggnog keeps it soft and rich. Letting it sit overnight gives the custard time to fully absorb into the bread, so every bite is creamy inside and crisp outside.
Common Mistakes
- Using fresh bread: it’ll turn mushy. Go for day-old or lightly toasted.
- Not soaking long enough: it needs several hours or overnight to soak.
- Overbaking: it’ll dry out. Check that the center is just set.
- Using too much eggnog: follow the ratio so it’s not soggy.
What to Serve With
- Crispy bacon or sausage
- Fresh fruit or fruit salad
- Coffee with cinnamon or eggnog creamer
- A dollop of whipped cream
FAQ
Can I use store-bought eggnog?
Yes! Any eggnog will work—regular, low-fat, or even dairy-free.
Can I make this gluten-free?
Yes, just use your favorite gluten-free bread that’s sturdy enough to hold up.
Can I bake it right away?
You can, but the texture won’t be as custardy. Letting it soak overnight is best.
How do I know it’s done?
The top should be golden, and the center shouldn’t jiggle much when shaken.
Final Thoughts
This Eggnog French Toast Casserole is my go-to holiday breakfast. It’s warm, comforting, and makes the kitchen smell amazing. I hope it becomes a yearly favorite in your home too. Don’t forget to come back and leave a comment—I’d love to hear how it turned out for you!