The most amazing Baked Eggnog French Toast with a delicious brown sugar glaze is the perfect make-ahead recipe for Christmas Morning. This recipe takes only 10 minutes to prepare and is sure to be your new family favorite!
Why this recipe is the best
If you are looking for the perfect brunch dish to serve during the holidays, Baked Eggnog French Toast is it. All the flavors of delicious eggnog with a brown sugar topping that is out-of-this-world delicious!
Plus, you get an incredible breakfast without having to cook in the morning. Just put together the recipe the night before and bake before serving.
Looking to make this without the eggnog? Check out my similar recipe for Creme Brûlée French Toast for a great eggnog alternative.
Whether you need a great dish to serve Christmas Morning, or just want something for a festive brunch, this recipe is it! For another delicious Italian breakfast treat, try this Panettone French Toast Casserole using delicious fruit-filled store-bought panettone bread.
This recipe requires only a few ingredients. For the brown sugar topping you will need brown sugar, butter, and corn syrup. No corn syrup? The corn syrup isn’t necessary and can be omitted altogether.
For the bread custard you will need a loaf of day-old bread, eggs, store-bought eggnog, vanilla, and salt. I like to top off this dish with a sprinkling of powdered sugar, but that is optional.
- Store-bought eggnog: You can find eggnog in the dairy section of the grocery store usually starting October. I recommend using the regular full-fat eggnog rather than the low-fat versions. Note that the eggnog in this recipe is the non-alcoholic version.
- Day-old bread: This recipe needs a hearty bread that will soak up the egg custard without getting soggy. You can use French, Italian, or any artisan loaf you like. Challah bread is also a delicious option if you can find it.
How to Make Baked Eggnog French Toast
This recipe can be assembled up to 4-24 hours in advance of baking. Assemble completely, cover with foil, then refrigerate until ready to bake.
The casserole has three different layers: the brown sugar bottom, the bread center, and the eggnog custard that gets poured all over the bread. To assemble the French toast, start by coating a baking dish with nonstick cooking spray.
Step 1: In a saucepan over medium heat, whisk the brown sugar, butter, and corn syrup until combined and starting to bubble. Once the butter and sugar have come to a low boil, whisk to combine and pour into the baking pan.
(Note: This brown sugar layer is called the “topping” even though it sits at the bottom of the pan. That’s because when served, you cut a piece and then flip it so the brown sugar bottom is on the top of the casserole.)
Step 2: Add the cubed French bread on top of the brown sugar layer. Here, I use a regular loaf of French bread you can find at any grocery store. I find that a day or two old bread works great here, because it’s easier to cut. Cut the bread into about inch long cubes.
Step 3: Prepare the eggnog custard. The custard for this French toast is made up of just three ingredients: store-bought eggnog, eggs, vanilla, and salt. To make, simply whisk together the eggnog, eggs, salt, and vanilla.
Step 4: Pour the eggnog custard over the bread cubes. Use a spatula to gently press down on the bread.
Cover and refrigerate overnight or up to 24 hours in advance. When ready to bake, let sit at room temperature for 30 minutes then bake in 350 degree oven (uncovered) for 40 minutes or until puffed and golden brown.
Make extra festive by sprinkling with powdered sugar. Serve warm with maple syrup.
Recipe FAQs and Tips
- Use day or two old bread for this recipe. Try to use a hearty bakery bread like French or Italian loaf.
- Whisk the brown sugar mixture well before adding it to the pan. You want to make sure the butter and sugar are well combined.
- If you are making this the same day, try to let the casserole sit for at least 4 hours before baking.
Baked French toast can be prepared and refrigerated up to 24 hours in advance. Because the bread is hearty, you want to give the custard time to soak.
Hearty bakery bread is best for baked French toast. The best options are French loaf, Italian loaf, or challah bread. Ideally, you want the bread to be at least a day or two old before cubing it.
What goes good with this recipe?
This French toast is a meal on its own, but it’s always good to serve something light to go with it. I like to have fresh fruit, scrambled eggs, and either bacon or sausage to serve with it.
More Overnight Breakfast Bakes
If you love the convenience of overnight breakfast bakes, be sure to check out these other amazing and simple recipes. It’ll make you look forward to the morning!
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Baked Eggnog French Toast
- ½ cup butter (one stick)
- 1 cup brown sugar
- 2 tablespoons corn syrup
- 1 loaf French bread, cut into large cubes
- 5 large eggs
- 1 ½ cups store-bought eggnog
- 2 teaspoons vanilla
- ¼ teaspoon salt
- powdered sugar for sprinkling, optional
- Melt butter, brown sugar, and corn syrup in a small saucepan. Once melted, remove from heat and whisk to combine the mixture until smooth and fully incorporated. Pour into a 13 x 9 inch baking dish.
- Add the cubed French bread on top of the sugar mixture in the baking dish.
- In a bowl, whisk together eggs, eggnog, vanilla, and salt. Pour over the bread. Gently push bread down to make sure the custard covers all pieces. Cover the bread mixture and refrigerate for at least 4 hours. (Can make up to 24 hours in advance).
- When ready to eat, preheat oven to 350 degrees. Bake uncovered until the bread is puffed and the edges are pale and golden, approximately 40 minutes.
- Allow bread to sit for 5 minutes before serving. Sprinkle with powdered sugar and serve with warm maple syrup.