Make mornings a breeze with this delicious and festive Baked Eggnog French Toast Casserole. Made with French bread, eggnog, and a tasty brown sugar topping, this is the perfect recipe for breakfast or brunch.
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!
Moreover, you get an incredible breakfast without having to cook in the morning. Just put together the Eggnog French Toast 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! Be sure to comment below and let me know what you think.
How to Make Baked Eggnog French Toast
To assemble the French Toast, start by coating a casserole dish or 9 x 13 baking dish with nonstick cooking spray. In a saucepan over medium heat, whisk the brown sugar, butter, and corn syrup until combined and starting to bubble. Pour into the greasing baking pan.
Next, add the cubed French bread. Note that you could also substitute sourdough bread, challah bread, or any sweet bread like cinnamon raisin.
In a separate bowl, whisk together the eggnog (low-fat is fine), eggs, salt and vanilla. Pour over the bread and push down lightly to coat each piece of 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 for 40 minutes or until puffed and golden brown.
Make extra festive by sprinkling with powdered sugar. Serve warm with maple syrup.
Baked Eggnog French Toast
- 1/2 cup butter 1 stick
- 1 cup brown sugar
- 2 tablespoons corn syrup
- 1 loaf French bread, cut into large cubes
- 5 large eggs
- 1 1/2 cups store-bought eggnog whole or low-fat
- 2 teaspoons vanilla
- 1/4 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 butter/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 8 hours. (Can make up to 24 hours in advance).
- When ready to eat, bring bread to room temperature (about 30 minutes). 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.
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