This Eggnog French Toast Casserole is a festive, make-ahead breakfast that’s perfect for holiday mornings. Cubed French bread soaks in a rich custard of eggs, eggnog, cinnamon, and vanilla, then bakes under a buttery cinnamon streusel for a golden, custardy bake that feeds a crowd.
Serve this casserole alongside other easy holiday bakes such as Tater Tot Breakfast Casserole or Hashbrown Casserole for a full morning spread.
Kelley’s Tips
Before You Get Started
- Use day-old bread: Slightly stale French bread absorbs the eggnog custard best, giving a rich, custardy texture. If your bread is fresh, cube it and let it air-dry for a few hours or toast it briefly in the oven.
- Prep ahead: Assemble the casserole the night before, cover tightly, and refrigerate so the bread soaks up the eggnog mixture—ideal for easy holiday mornings.
- Finish with toppings: Warm maple syrup, a dusting of powdered sugar, whipped cream, berries, or chopped nuts all make excellent finishing touches.
Ingredients Needed
- French bread: One loaf, cubed. Brioche or challah can be used for a sweeter, richer result.
- Eggs: Form the base of the custard. Egg substitutes or additional egg whites reduce richness but may change texture.
- Eggnog: Traditional eggnog adds festive flavor. Dairy-free eggnog or a mix of half-and-half with nutmeg can substitute.
- Cinnamon and vanilla: Provide warmth and depth.
- All-purpose flour, light brown sugar, and butter: For the streusel topping—combine until the mixture resembles wet sand.
How to Make Eggnog French Toast Casserole
- Preheat and prepare: Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan with nonstick spray.
- Make the custard: In a large bowl, whisk together eggs, eggnog, cinnamon, and vanilla. Add the cubed bread and toss until all pieces are well coated with the custard.
- Transfer to pan: Spread the coated bread evenly in the prepared pan.
- Make the streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and melted butter until the texture resembles wet sand.
- Top and bake: Sprinkle the streusel evenly over the bread. Bake for 30–35 minutes, until the center is set, no longer jiggly, and the top is golden brown.
- Rest and serve: Let the casserole rest 10–15 minutes before slicing. Serve warm with maple syrup, whipped cream, or your preferred toppings.
Serving Suggestions
- Maple syrup: A warm drizzle enhances sweetness and complements the eggnog flavor.
- Whipped cream: Adds a creamy, indulgent finish.
- Powdered sugar: A light dusting gives a pretty, festive look.
- Fresh berries: Strawberries, raspberries, or blueberries add bright color and a touch of tartness.
- Chopped nuts: Toasted pecans or walnuts add crunch and nuttiness.
- Caramel or butterscotch: Drizzle for an extra-decadent option.
Frequently Asked Questions
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat portions in the microwave or warm them in a low oven until heated through.
Can I freeze this casserole?
Yes. Freeze the unbaked assembled casserole for up to two months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before baking as directed.
How do I prevent the casserole from getting soggy?
Use day-old or slightly dried bread and avoid over-soaking the cubes if you assemble right before baking. Bake until the center is set and the top is golden for the best texture.
Make these mini: For single-serve portions try French toast muffin cups—pumpkin or classic versions work well.
More Breakfast Recipes
- Cranberry Orange Rolls
- Ham and Cheese Scones
- French Toast Sticks
- Bacon, Egg, and Cheese Pastries
- Breakfast Potatoes
- Hashbrown Egg Cups
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Eggnog French Toast Casserole
Ingredients
Eggnog Casserole
- 1 loaf French bread, cubed
- 6 large eggs
- 2 cups eggnog
- 1 tsp cinnamon
- 2 tsp vanilla
Streusel
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 tsp cinnamon
- 5 tbsp unsalted butter, melted
Instructions
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Preheat oven to 350°F (175°C). Grease a 9 x 13 pan. In a large bowl combine bread, eggs, eggnog, cinnamon and vanilla. Toss to coat the bread completely in the custard.
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Transfer the mixture to the prepared pan.
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Make streusel: In a medium bowl combine flour, brown sugar, cinnamon and melted butter until the texture resembles wet sand.
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Sprinkle the streusel evenly over the casserole. Bake: 30–35 minutes or until the center is set and the top is golden brown.
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Allow the casserole to cool 10–15 minutes before slicing. Serve warm with maple syrup or your favorite toppings.
Notes
Prep Ahead: Assemble the night before and refrigerate tightly covered so the flavors meld and breakfast is easy to serve in the morning.
Nutrition Information
Carbohydrates: 25 g
Protein: 9 g
Fat: 13 g
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