Eggnog French Toast Casserole is an easy make ahead French toast bake made with fluffy challah bread and eggnog.  It’s the perfect Christmas breakfast!

Eggnog french toast casserole with whipped cream on a plate

I know, I know….it’s a little early for eggnog since it’s not even Thanksgiving yet, but this Eggnog French Toast Casserole just couldn’t wait.

The official Christmas season does start in about a week, and trust me when I say you’ll be glad that you got this recipe early. 🙂

The funny thing about eggnog is that I don’t even like drinking it.  It’s a bit rich for me as-is, but it adds such great richness and flavor to cakes, cookies, quick breads, pancakes, waffles, and obviously baked french toast. 🙂

overhead shot of eggnog french toast casserole cut into squares

Last year I used our leftover eggnog to make baked french toast, and I really wanted to post it, but there’s no place for eggnog french toast after New Years. 

Everybody knows it’s smoothie time after that. 🙂

The bottom line is that I couldn’t stop thinking about breakfast-y egg nog recipes all year long, so I got right on it this year as soon as I saw eggnog in the store.  

This overnight fresh toast casserole completely blew my mind, too.  It’s soft and fluffy like bread pudding, only you get to eat it for breakfast!

front shot of slice of eggnog french toast casserole on white plate with whipped cream

Overnight french toast casserole ingredients

This baked french toast only takes a few simple ingredients.

Here’s what you’ll need:

  • 16 ounce loaf challah bread
  • Eggnog
  • Milk
  • Eggs
  • Ground cinnamon
  • Orange zest
  • Powdered sugar, for dusting
  • Optional toppings:  whipped cream or cranberry maple syrup (see notes)

My bread of choice for French toast is Challah bread because it’s so light and airy in texture.  I used the crust and all, and cut it into small cubes.  

The milk mixture contains a lot of eggs, and a combination of eggnog and milk.  The orange zest and ground cinnamon pair nicely with the eggnog and add a nice depth of flavor.

Since the eggnog is sweet already, there’s no extra sugar in the custard.  We’re saving ourselves for those optional toppings.

front shot of eggnog french toast casserole in baking dish topped with powdered sugar

How to make this recipe

This overnight french toast recipe is very easy.  Prep it the night before and bake it in the morning for the perfect make ahead breakfast.

eggnog french toast casserole process collage 1
eggnog french toast casserole process collage 2
  • Cut the bread into 1″ cubes and place in a greased 13 x 9″ baking dish.
  • Whisk together the eggs, eggnog, milk, orange zest and ground cinnamon until well combined, then pour over the bread cubes.
  • Press the bread down into the custard to soak, and cover with plastic wrap and refrigerate overnight.
  • In the morning, preheat the oven to 350 degrees and bake for 50 minutes to 1 hour, or until golden brown and puffed in the center.
  • Remove from heat and cool for 10-15 minutes or so before serving.
  • Dust with powdered sugar and serve with optional toppings, if desired.

Recipe notes and substitutions

  • Challah bread may be substituted with a loaf of French bread.  Stale or day old bread works even better than fresh.
  • Lighten up this recipe by using light eggnog or use half whole eggs and half egg whites.
  • Leftover eggnog french toast casserole keeps in the refrigerator covered with plastic wrap for up to 3 days.
  • Top your baked french toast with whipped cream or cranberry maple syrup!
front shot of eggnog french toast casserole topped with whipped cream with fork alongside

More French toast recipes:

French toast casserole

Eggnog french toast casserole on white plate topped with whipped cream

Eggnog French Toast Casserole

Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 8 hours
Total Time: 9 hours 15 minutes
Eggnog french toast casserole is assembled at night and baked the next morning. Tender chunks of challah bread bake in an eggnog infused custard for an unforgettable breakfast that's perfect for the holidays!
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Ingredients

For the french toast

  • 16 ounce loaf challah bread cut into 1" cubes*
  • 8 large eggs
  • 2 cups eggnog
  • 1 cup milk
  • 2 teaspoons ground cinnamon
  • 2 teaspoons orange zest

Optional streusel topping:

  • 1/2 cup pecan pieces
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons melted butter
  • Homemade whipped cream for serving; optional

Instructions 

  • Grease a 13×9" baking pan with cooking spray. Place the cubed bread evenly into the dish.
    16 ounce loaf challah bread
  • In a large bowl, whisk together the eggs, eggnog, milk, orange zest and cinnamon until well incorporated. Pour the eggnog mixture over the bread, then press the bread down into the liquid. Cover the dish with plastic wrap and refrigerate overnight.
    8 large eggs, 2 cups eggnog, 1 cup milk, 2 teaspoons ground cinnamon, 2 teaspoons orange zest
  • In the morning, preheat the oven to 350 degrees. Remove the French toast from the refrigerator and remove the plastic wrap.
  • Place the pecans, brown sugar and butter in a small bowl and mix until combined, then sprinkle over the top of the french toast.
    1/2 cup pecan pieces, 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, 2 tablespoons melted butter
  • Bake in the middle rack of your oven for 50 minutes to one hour, or until golden brown and puffed in the center. If the French toast browns to quickly, cover it with foil while it continues to bake.
  • Cool on a wire rack 10-15 minutes before serving. Cut into squares and serve with maple syrup or whipped cream. Enjoy!
    Homemade whipped cream

Notes

  • Total time above includes 8 hours for the French toast to soak overnight.
  • Challah bread may be substituted with a loaf of French bread.  Stale or day old bread works even better than fresh.
  • Lighten up this recipe by using light eggnog or use half whole eggs and half egg whites.
  • Leftover eggnog french toast casserole keeps in the refrigerator covered with plastic wrap for up to 3 days.
  • Top your baked french toast with whipped cream or maple syrup if desired.  Nutrition information does not include the optional toppings.

Nutrition

Serving: 1g, Calories: 310kcal, Carbohydrates: 35g, Protein: 16g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 255mg, Sodium: 334mg, Potassium: 279mg, Fiber: 2g, Sugar: 8g, Vitamin A: 570IU, Vitamin C: 2mg, Calcium: 203mg, Iron: 3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Breakfast
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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