Eggnog French Toast Bake is an easy, make-ahead breakfast casserole that’s ideal for the holidays. Extra fluffy with a warm eggnog flavor and a crunchy crumble topping.
I’m still a little obsessed with eggnog, and this year I’m starting holiday breakfasts with this eggnog French toast bake. It combines the cozy flavors of nutmeg and vanilla with a custardy, fluffy interior that soaks up syrup beautifully.
One of the best parts about this casserole is that you can prepare it the night before and refrigerate it. In the morning it simply needs to bake — making it low fuss and perfect for Christmas morning or any holiday gathering.
Eggnog French Toast Bake Recipe
If you haven’t tried a French toast bake before, it’s a great shortcut: no standing over the stove to flip slices. The casserole method gives you tender, evenly cooked pieces and frees up your time.
- Cut the bread into bite-sized squares. Brioche is my preference for richness, but other soft white breads or French bread work well too.
- In a large bowl whisk together the eggs, eggnog, nutmeg and vanilla extract until smooth.
- Place the bread in a greased 9×13-inch (3-quart) casserole dish, then pour the eggnog mixture evenly over the bread so it’s well coated.
- Make the crumb topping by stirring together the flour, brown sugar, white sugar, cinnamon and nutmeg, then add the melted butter and mix until it resembles wet sand. Crumble this mixture over the soaked bread.
You can bake it right away or cover and refrigerate overnight. Bake at 350°F (175°C) for about 32–37 minutes, or until the top is golden and the center is set. If the top is browning too quickly, tent the dish with aluminum foil to prevent over-browning.
This bake tastes like the holidays without being overly rich. The nutmeg and vanilla give it that familiar eggnog warmth while the bread stays light and fluffy. The crumble adds a sweet, buttery crunch that contrasts beautifully with the custardy interior.
You can skip the crumble topping if you’re short on time, but it really elevates the dish and is worth the extra minute or two to prepare.
Below are the recipe details and step-by-step instructions.
Eggnog French Toast Bake
Fiona Dowling
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Ingredients
French Toast Bake
- 1 large loaf (15–18 oz) white bread — brioche or French bread work well
- 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
French Toast
- Grease a 9×13-inch (3-quart) casserole dish. If baking immediately, preheat the oven to 350°F (175°C).
- Cut the bread into bite-sized squares and place them in the casserole dish.
- In a large bowl whisk together the eggs, eggnog, nutmeg and vanilla extract.
- Pour the egg mixture over the bread, gently stirring so the bread is evenly coated.
Crumb Topping
- Whisk together the flour, brown sugar, white sugar, nutmeg and cinnamon.
- Stir in the melted butter until the mixture resembles wet sand and forms crumbles when squeezed.
- Crumble the topping evenly over the soaked bread.
Baking
- If baking immediately, place in the preheated oven and bake for 32–37 minutes, or until the top is golden and the center is set.
- If making ahead, cover with foil and refrigerate overnight. When ready to bake, remove from the fridge, preheat the oven to 350°F (175°C) and bake uncovered for 32–37 minutes.
- Let cool 5–10 minutes, then slice and serve with whipped cream and maple syrup.
Notes
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