Eggnog French Toast Bake Recipe

Introduction

Eggnog French Toast Bake is a cozy, festive dish perfect for holiday mornings or weekend brunch. This easy-to-make casserole combines rich eggnog-soaked bread with a spiced, buttery crumb topping for a delightful treat everyone will love.

Ingredients

• 1 large loaf (15oz-18oz) white bread (brioche or French bread work well)
• 5 large eggs
• 1 3/4 cups eggnog
• 1/2 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 2 tablespoons white sugar
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cinnamon
• 1/3 cup butter, melted

Instructions

1. Step 1: Grease a 9×13 inch (3-quart) casserole dish. If baking immediately, preheat the oven to 350°F (175°C).
2. Step 2: Cut the bread into bite-sized squares and place them evenly in the prepared casserole dish.
3. Step 3: In a large bowl, whisk together the eggs, eggnog, 1/2 teaspoon nutmeg, and vanilla extract until well combined.
4. Step 4: Pour the egg mixture over the bread, gently stirring if needed, so all the bread is lightly coated.
5. Step 5: In a separate bowl, whisk together the flour, brown sugar, white sugar, 1/2 teaspoon nutmeg, and cinnamon.
6. Step 6: Stir in the melted butter until the mixture resembles wet sand and forms crumbles when pressed.
7. Step 7: Crumble the topping evenly over the soaked bread in the casserole dish.
8. Step 8: If baking immediately, place the dish in the preheated oven and bake for 32–37 minutes, or until the topping is golden brown.
9. Step 9: If preparing ahead, cover the dish with aluminum foil and refrigerate overnight. When ready to bake, remove from fridge, preheat the oven to 350°F, and bake uncovered for 32–37 minutes.
10. Step 10: Let the baked French toast cool for 5–10 minutes before slicing. Serve warm with whipped cream and syrup if desired.

Tips & Variations

• For extra richness, use brioche bread which soaks up the eggnog beautifully without getting soggy.
• Add a splash of rum or bourbon to the egg mixture for a boozy holiday twist.
• Swap out nutmeg and cinnamon with pumpkin pie spice for a seasonal flavor variation.
• Top with chopped nuts like pecans or walnuts for added crunch.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave or oven until heated through. This dish does not freeze well as the crumb topping may lose its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use day-old bread for this recipe?

Yes, slightly stale bread actually works better as it soaks up the eggnog mixture without falling apart.

Can I prepare this bake the night before?

Absolutely. Assemble the casserole, cover it tightly, and refrigerate overnight. Then bake it fresh in the morning for the best flavor and texture.

Eggnog French Toast Bake Recipe

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★★★★★

4.6 from 84 reviews

A rich and comforting Eggnog French Toast Bake featuring a custardy bread base soaked in eggnog and spices, topped with a crunchy cinnamon-nutmeg crumble. Perfect for a festive breakfast or holiday brunch, this make-ahead casserole bakes to a golden finish and is served warm with whipped cream and syrup.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

French Toast Base

• 1 large loaf (15oz-18oz) white bread, (brioche or French bread work well), cut into bite-sized squares
• 5 large eggs
• 1 3/4 cups eggnog
• 1/2 teaspoon nutmeg
• 1 teaspoon vanilla extract

Crumb Topping

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 2 tablespoons white sugar
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cinnamon
• 1/3 cup butter, melted

Instructions

1. Prepare the casserole dish: Grease a 9×13 inch (3-quart) casserole dish thoroughly to prevent sticking. If you plan to bake immediately, preheat your oven to 350°F (175°C).
2. Assemble the bread: Cut the bread into bite-sized cubes and place them evenly into the prepared casserole dish, ensuring full coverage.
3. Mix custard: In a large bowl, whisk together the eggs, eggnog, 1/2 teaspoon nutmeg, and vanilla extract until smooth and well combined.
4. Soak the bread: Pour the eggnog mixture evenly over the bread cubes in the casserole, gently stirring if necessary so all pieces are lightly coated and soaking up the custard.
5. Make crumb topping: In a separate bowl, whisk together the flour, brown sugar, white sugar, 1/2 teaspoon nutmeg, and ground cinnamon. Stir in the melted butter until the mixture resembles wet sand and can clump together when squeezed.
6. Apply topping: Evenly crumble the topping over the soaked bread, spreading it to cover the entire surface for a crunchy finish.
7. Bake the casserole: If baking immediately, place the dish in the preheated oven. Bake for 32-37 minutes or until the topping is golden brown and the casserole is set.
8. Make ahead option: If preparing ahead, cover the unbaked dish with aluminum foil and refrigerate overnight. When ready to bake the next day, remove from fridge, preheat the oven to 350°F, and bake uncovered for 32-37 minutes until golden and cooked through.
9. Finishing touch: Let the French Toast Bake cool for 5-10 minutes to firm up, then slice into portions and serve warm topped with whipped cream and maple syrup, if desired.

Notes

• Use brioche or French bread for best texture – stale bread works well as it absorbs custard better.
• Make-ahead option allows for overnight soaking to deepen flavors and ease morning prep.
• Adjust nutmeg and cinnamon to taste for personalized spice intensity.
• Serve with fresh fruit and powdered sugar for extra indulgence.
• For a dairy-free version, substitute eggnog and butter with non-dairy alternatives.

Keywords: Eggnog French Toast Bake, holiday breakfast casserole, baked French toast, brunch recipe, Christmas breakfast, eggnog recipe