Assembled in only minutes with just 4 ingredients, eggnog French toast is an easy overnight breakfast casserole that is perfect for the holidays. French toast never tasted so good!
When you need a quick and easy overnight breakfast casserole that you can prep in 5 minutes, grab your left over eggnog and make an amazing baked French Toast made with eggnog.
I love eggnog, and always have some left over, even after making eggnog cookies. An egg casserole with eggnog is a great way to feature this wonderful drink that you can only find around the holidays.
With all the more complicated dishes I prepare for the holidays, it’s nice to have an easy overnight egg casserole to have ready for brunch. The final product the next morning is toasted bread in a custard base with that great eggnog flavor. All with only 4 ingredients!
If egg casseroles are not your thing, then try creme brulee French toast, it only has two eggs. If you’re looking for a breakfast casserole with meat, then try a sausage and potato casserole, a breakfast casserole with ham or add brie to a sausage casserole.
Why you’ll love overnight french toast
- An overnight egg casserole is great when you have guests
- Hardly any dishes to clean up
- There’s nothing like eggnog during the holidays
- It’s a fun way to use up day old bread whether it’s french bread, challah or brioche.
Eggnog French toast has just 4 ingredients
- 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 – the best bread for French toast is a French baguette, but you can also use 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.
Pro tip: If you need dry bread and your’s is soft, just slice it and put on a cookie sheet in the oven for about 5 minutes to dry it out.
How to make overnight french toast with eggnog
Step 1: – slice
Slice a dry French bread baguette into slices and place in the bottom of a casserole dish.
Step 2: – whisk
Whisk together eggs and eggnog.
Pour it over the sliced bread. Cover and refrigerate overnight.
Step 3: – bake
Bake for 45 minutes and serve. It will be crispy on the top and custardy underneath.
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 or just use half-and-half.
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.
More breakfast ideas for the holidays
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Eggnog French Toast
- 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.