Eggnog French Toast Casserole brings the rich flavor of eggnog to a soft, golden breakfast bake. Toasted, buttered challah pieces soak up the custard while their raised tips turn lightly crisp in the oven. Assemble it the night before or give it a shorter soak the same day. Powdered sugar, cinnamon, and warm maple syrup make a lovely finish.
Why I Love This Recipe
This breakfast makes a holiday morning feel easier. Most of the work happens before baking, and the bread gives you both tender centers and lightly toasted edges.
- Make-ahead ease: Assemble in the evening and bake the next morning.
- Rich flavor: Eggnog brings creaminess and warm holiday spice.
- Simple finish: Powdered sugar, cinnamon, and maple syrup are all you need.
- Flexible soaking: Overnight is convenient, but a one-hour chill works too.
What You’ll Need
- Servings: 10
- Prep Time: 20 minutes
- Toasting Time: 10 minutes
- Chill Time: At least 1 hour, or overnight
- Bake Time: 45–50 minutes in metal; up to 55 minutes in glass or ceramic
- Rest Time: At least 10 minutes
- Oven Temperature: 350°F (175°C)
- Baking Dish: 3-quart or 9×13-inch baking dish
Ingredients
- 1 loaf challah or brioche bread, about 16 ounces, cut into 1-inch-thick slices
- 4 tablespoons unsalted butter, at room temperature, divided
- 6 large eggs
- 3 cups eggnog
- 1 cup whole or 2% milk
- 1/2 cup granulated sugar
- 2 tablespoons bourbon, or 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- Powdered sugar, ground cinnamon, and warm maple syrup, for serving
Tools You Need
- Baking sheet
- 3-quart or 9×13-inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Butter knife
- Aluminum foil
- Cake tester
- Wire cooling rack
- Serving spatula
How to Make Eggnog French Toast Casserole
Step 1: Toast the Bread
Position an oven rack in the middle and preheat to 350°F (175°C).
Arrange the 1-inch-thick bread slices in a single layer on a baking sheet. Toast for about 10 minutes, until dry and very lightly golden.
Let the slices cool slightly before handling.
Step 2: Butter and Tear the Bread
Grease a 3-quart or 9×13-inch baking dish with 1/2 tablespoon of the softened butter.
Spread the remaining 3 1/2 tablespoons butter over one side of the toasted bread slices.
Cut or tear the buttered slices into rough 1-inch pieces. Spread them evenly in the prepared baking dish.
Step 3: Whisk the Custard
In a large bowl, whisk together:
- 6 large eggs
- 3 cups eggnog
- 1 cup whole or 2% milk
- 1/2 cup granulated sugar
- 2 tablespoons bourbon or 2 teaspoons vanilla extract
- 1/8 teaspoon salt
Whisk until evenly blended, with no streaks of egg remaining.
Step 4: Soak and Chill
Pour the custard evenly over the bread pieces.
Gently press down with clean hands so all the bread becomes saturated. Keep the pieces intact rather than crushing them.
Cover the dish with aluminum foil and refrigerate for at least 1 hour or overnight.
Step 5: Bake Until Set
When ready to bake, position a rack in the middle of the oven and preheat to 350°F (175°C). Follow your bakeware manufacturer’s instructions for temperature changes, especially when using chilled glass.
Remove the foil and bake until a tester inserted into the center comes out clean and the exposed bread tips are lightly toasted:
- Metal pan: 45–50 minutes
- Glass or ceramic dish: Up to 55 minutes
If the top starts getting dark before the custard is done, tent the dish loosely with foil and continue baking until the center sets.
Step 6: Rest and Serve
Transfer the baking dish to a wire rack and let the casserole stand for at least 10 minutes.
Sprinkle with powdered sugar and ground cinnamon. Serve warm with warm maple syrup.
Why This Recipe Works
Toasting dries the bread slightly, helping it absorb the eggnog custard while keeping some texture. Butter adds richness, and chilling gives the mixture time to soak through the pieces.
During baking, the eggs set around the softened bread. The exposed tips toast while the middle stays tender. Resting helps the custard settle before serving.
Common Mistakes to Avoid
- Overtoasting the bread: The first toast should leave it dry and lightly golden, rather than deeply browned.
- Leaving the slices whole: Butter the slices, then tear or cut them into rough 1-inch pieces.
- Skipping the soak: Give the bread at least one hour to absorb the custard.
- Checking only the top: Golden bread tips can hide an unset center. Use a center tester.
- Serving immediately: Rest for at least 10 minutes so the soft custard can settle.
Pro Tips
- Weigh the loaf if you are unsure of its size.
- Spread the butter while the bread is still sliced; it is easier than buttering small pieces.
- Choose either bourbon or vanilla.
- Add powdered sugar and cinnamon after the casserole rests.
- Serve the maple syrup warm and let everyone add their preferred amount.
Make-Ahead Tips
Prepare the casserole through the soaking step, cover, and refrigerate overnight.
The next morning, preheat the oven and bake according to the directions. Keep the powdered sugar, cinnamon, and maple syrup separate until serving.
Leftovers and Storage
Cover and refrigerate leftovers promptly. Use within 3 days.
Reheat individual portions in short microwave bursts until heated through. For several portions, cover loosely with foil and warm in a 350°F (175°C) oven, checking after 10–15 minutes and allowing more time as needed.
Add fresh serving toppings after reheating.
Frequently Asked Questions
Can I use brioche instead of challah?
Yes. Use the same 16-ounce amount. Toast the slices before buttering and tearing them.
Should the bread stay in whole slices?
No. The slices are only for toasting and spreading the butter. Cut or tear them into rough 1-inch pieces before adding the custard.
Does it have to soak overnight?
No. Refrigerate for at least 1 hour. An overnight soak is convenient when preparing breakfast ahead.
Can I leave out the bourbon?
Yes. Use 2 teaspoons pure vanilla extract instead of 2 tablespoons bourbon.
Can I use a glass baking dish?
Yes. Use an oven-safe 3-quart or 9×13-inch glass dish and follow its temperature-change instructions. Baking may take up to 55 minutes.
Why is the middle still wet when the top is brown?
The exposed bread tips brown faster than the custard sets. Tent the top loosely with foil and continue baking until a tester inserted into the center comes out clean.
When should I add the toppings?
Let the casserole rest for at least 10 minutes, then sprinkle with powdered sugar and cinnamon. Serve with warm maple syrup.
Final Thoughts
Eggnog French Toast Casserole turns toasted, buttered bread into a cozy breakfast with tender custard and golden tips. Give the bread time to soak, bake until the center sets, and finish each serving with powdered sugar, cinnamon, and warm maple syrup.
Happy cooking!