Eggnog French Toast Bake
This Eggnog French Toast Bake is the ultimate holiday breakfast casserole! Made with creamy eggnog, warm spices like cinnamon and nutmeg, and fluffy brioche bread, it’s a festive, make-ahead recipe perfect for Christmas morning or holiday brunches. Easy to prepare and packed with seasonal flavors, this dish will bring joy to your table. Get the full recipe now and make your holiday mornings unforgettable!
Equipment
- 9x13-Inch Baking Dish: Essential for assembling and baking the casserole.
- Mixing Bowls: A large bowl for whisking the custard mixture and a smaller one for preparing the topping.
- Whisk: To mix the eggnog custard evenly.
- Bread Knife: For cutting the bread into cubes.
- Measuring Cups and Spoons: For precise measurements of liquids, sugar, and spices.
- Plastic Wrap or Aluminum Foil: To cover the dish while it chills in the refrigerator overnight.
- Spatula or Wooden Spoon: For pressing the bread into the custard and ensuring even soaking.
- Oven Mitts: To safely handle the hot baking dish.
- Cooling Rack (Optional): To allow the dish to cool slightly before serving.
- Serving Utensils: A flat spatula for cutting and serving the bake.
Ingredients
For the French Toast
- 1 loaf of brioche or challah bread (about 1 pound), cut into 1-inch cubes
- 6 Large eggs
- 2 Cups Eggnog
- ½ Cup Milk (whole or 2%)
- ½ Cup Granulated sugar
- 1 Tsp Vanilla extract
- 1 Tsp Ground cinnamon
- ½ Tsp Ground nutmeg
- Pinch of salt
For the Topping
- ½ Cup Brown sugar
- ¼ Cup Unsalted butter, melted
- ½ Tsp Ground cinnamon
- ¼ Tsp Ground nutmeg
- ½ Cup Chopped pecans or walnuts (optional)
For Serving
- Powdered sugar (for dusting)
- Maple syrup
- Fresh berries (optional)
Instructions
- Prepare the Bread:Grease a 9x13-inch baking dish with butter or non-stick spray. Spread the bread cubes evenly in the dish.
- Make the Custard:In a large mixing bowl, whisk together the eggs, eggnog, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
- Assemble the Dish:Pour the custard mixture over the bread cubes, ensuring every piece is soaked. Gently press down on the bread to help it absorb the liquid. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Prepare the Topping:In a small bowl, mix the brown sugar, melted butter, cinnamon, nutmeg, and chopped nuts (if using). Set aside.
- Bake the French Toast:Preheat your oven to 350°F (175°C). Remove the dish from the refrigerator and let it sit at room temperature for about 15 minutes. Sprinkle the topping mixture evenly over the bread. Bake uncovered for 40-45 minutes, or until the top is golden and the custard is set.
- Serve:Let the bake cool slightly before serving. Dust with powdered sugar and drizzle with maple syrup. Add fresh berries for a festive touch.
Notes
Make Ahead and Storage:
- Make Ahead: This recipe is ideal for prepping the night before. Simply refrigerate the assembled dish overnight and bake it fresh in the morning.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven.
- Freezing: You can freeze the unbaked casserole for up to 2 months. Thaw in the refrigerator overnight and bake as directed.
