Assembled in only minutes with just 3 ingredients, french toast with eggnog is an easy overnight breakfast casserole is perfect for the holidays. French toast never tasted so good and helps everyone wake up happy to enjoy a classic breakfast meal together.
While running a few weeks ago we were talking about food, of course, and what we were going to make over the holidays. A friend described an eggnog French toast recipe that she makes every year for Christmas.
I love eggnog, and always have some leftover, even after making eggnog cookies. An egg casserole with eggnog sounded fabulous, I couldn’t wait to recreate it for the Christmas morning.
With all the more complicated dishes I was preparing for Christmas, it was nice to have an easy overnight egg casserole to have ready for our Christmas eve brunch. The final product the next morning was toasted bread in a custard base with that great eggnog flavor. All with only 3 ingredients!
Why you’ll love french toast with eggnog
- You can prep this the night before if you have morning guests and it’ll pop right in the oven and you can focus on family or friends.
- This dish would be easy to prep and freeze! Then you can pull it out when needed or pass on to someone who could benefit from knowing you thought about them and made this dish.
- It’s a fun way to use up day old bread whether it’s french bread, challah or brioche.
What you’ll need
- Eggnog – if you don’t like eggnog or it’s not available, you can use half-and-half instead. You will want to add cinnamon, nutmeg and vanilla to recreate the flavor of eggnog. I use a good quality eggnog from Homeland Creamery which is a local dairy in the area. Their eggnog is the best.
- Eggs -these create a creamy custard.
- Bread – try French, brioche or challah just make sure it is slightly dry. If fresh, let it sit out all day to dry. Dry bread will soak up more of the custard.
How to make overnight french toast with eggnog
Step 1: Slice dry French Bread into slices and place in the bottom of a casserole dish.
Step 2: Whisk together eggs and eggnog and pour it over the sliced bread. Cover and refrigerate overnight.
Step 3: Bake for 45 minutes and serve.
While I love the eggnog flavor, my favorite part of eggnog French toast is the creamy custard that forms all around the bread. I tried it with maple syrup, and while good, it’s pretty good just warm out of the oven with a bit of cinnamon sprinkled on top.
You can use any type of bread, I like French the best but brioche or challah are great for overnight breakfast casseroles. A trick when making baked French toast is to use bread that is a little dry, it will soak up more of the liquid. If your bread is fresh, just cut it earlier in the day and let it sit out.
This is an awesome way to use up any left over eggnog. If eggnog’s not your cup of tea, then try a strawberry or blueberry baked French toast.
If you love French Toast but don’t want overnight French Toast, you might like a baked creme brulee version or if there are kids in the house, try crispy Cap’n Crunch sticks. Those are sure to be a hit!
FAQ’s and tips
You can use half-and-half for the liquid and add cinnamon, nutmeg and vanilla to recreate the eggnog flavor.
French, brioche or challah are ones that I typically use. It just needs to be dry to soak up the custard really well.
Let it sit on the counter all day so that it can dry out. If you’ve forgotten, lay the bread slices on a baking sheet and bake for a few minutes.
You can put together the entire recipe and then freeze it with a good sealed cover over the baking pan. Otherwise, you can bake it, let it cool and freeze it for up to 2 months. Let it come to room temperature before baking. Both will turn out delicious!
More breakfast ideas for the holidays
French Toast with Eggnog
- 8 eggs
- 3 cups eggnog
- 1 lb loaf French bread
- cinnamon For sprinkling over cooked toast
- Butter a 9 x 13 casserole dish.
- In a large bowl, whisk together eggs and eggnog. Slice bread into 1-2 inch slices and place in the prepared pan. Pour egg mixture over bread and cover with plastic wrap. Refrigerate overnight.
- Preheat oven to 350º.
- Cover casserole with foil and bake for 30 minutes. Remove foil and continue to back for 15 minutes or until bread is slightly toasted and custard is set. Sprinkle with cinnamon if desired. Let cool slightly before serving.
Barbara’s Tips + Notes
- Make sure the bread is dry so that it will soak up the liquid.
- Let it come to room temperature before baking.
- You can substitute half-and-half for eggnog.
- Try using French bread, challah or brioche.