Oh, you guys. I am SO excited to share this one with you. It’s the kind of recipe that just screams “cozy” and “happy memories,” and honestly, it’s become an absolute staple in my house, especially when the weather starts to get a little crisp and the holiday lights start twinkling. You know those mornings when you want something *special*, but the thought of standing over a hot stove flipping pancakes is just… too much? Yeah, this is your lifesaver. It’s like the best parts of French toast and a warm hug, all baked into one glorious dish. I’ve always loved classic French toast, but let’s be real, it can be a bit of a production. This eggnog french toast casserole, though? It’s a game-changer. Think of it as the ultimate make-ahead breakfast or brunch star that’ll have everyone asking for the recipe. It’s that good. Seriously, it’s become our go-to for Christmas morning, Easter brunch, and even just a special weekend treat. The flavor is just out of this world!
Thank you for reading this post, don't forget to subscribe!What is Eggnog French Toast?
So, what exactly *is* eggnog french toast casserole? In its simplest form, it’s a baked dish where cubes of bread are soaked in a rich, creamy custard and then baked until golden and delicious. But here’s where the magic happens: we’re swapping out regular milk for luscious, spiced eggnog! It infuses every single bite with that unmistakable holiday flavor – that wonderful blend of nutmeg, cinnamon, and a hint of something special that just screams festive. It’s essentially a way to get all the incredible flavor and comforting texture of French toast without any of the fuss of pan-frying each slice. You prepare it the night before (my favorite kind of recipe!), and then in the morning, you just pop it in the oven. It bakes up beautifully, with a slightly crispy top and a wonderfully soft, custardy interior. It’s the easiest way to serve a crowd (or just yourself!) a truly decadent breakfast or brunch.
Why you’ll love this recipe?
Honestly, where do I even begin with why this eggnog french toast casserole is a winner? First off, the flavor is just sensational. That eggnog base is unbelievably rich and fragrant. It’s not overly sweet, but it has this deep, warm spice that’s just perfect. It tastes like the holidays in every single bite, but you can totally enjoy it year-round if you find good quality eggnog! Secondly, the simplicity is a dream. Seriously, you mix everything up the night before, cover it, and pop it in the fridge. In the morning, you have a warm, incredible breakfast waiting for you with minimal effort. This is a lifesaver on busy mornings or when you have guests staying over. Plus, it’s surprisingly cost-effective! Most of the ingredients are pantry staples, and the bread is usually pretty affordable. It’s a way to make something feel incredibly special without breaking the bank. And the versatility! You can totally customize this. I’ve experimented with different breads, added a swirl of cream cheese filling for extra decadence, or even added some berries. It’s perfect for a casual family breakfast, a fancy brunch spread, or even as a comforting dessert. What I love most about this is how it bridges the gap between breakfast and dessert. It’s sweet and comforting enough for a treat, but hearty enough to start your day. It’s a hug in a casserole dish, and who doesn’t need that?
How do you make a French Toast casserole?
Quick Overview
Making this eggnog french toast casserole is surprisingly straightforward! You’ll cube your bread, whisk up a luscious custard using eggnog, eggs, and spices, then let it all soak together overnight. The next morning, you simply bake it until it’s golden brown and puffed up. It’s the ultimate make-ahead meal that requires minimal effort on the day of. It’s all about letting the bread soak up that incredible eggy, spicy goodness.
Ingredients
For the Main Batter:
You’ll need about 1 loaf (1 pound) of sturdy bread, ideally a day or two old. Sourdough or challah are my absolute favorites here because they hold up well to soaking without getting too mushy. Cubing it into roughly 1-inch pieces works best. You’ll also need 6 large eggs, 2 cups of good quality eggnog (full-fat is best for richness, but I’ve used reduced-fat in a pinch and it was still great!), 1/4 cup of melted unsalted butter, 2 tablespoons of granulated sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and a pinch of salt. If your eggnog isn’t super spiced, you might want to add a touch more cinnamon and nutmeg, or even a pinch of ground cloves.
For the Filling (Optional, but HIGHLY recommended!):
If you want to take this to the next level of decadence, you absolutely need a cream cheese filling. It’s super simple: just 4 ounces of softened cream cheese, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Mix it until it’s smooth and creamy. You can also add a bit of lemon zest here for a bright contrast!
For the Glaze:
This is the crown jewel! You’ll need 1 cup of powdered sugar, 2-3 tablespoons of eggnog (or milk if you’re out), and 1/4 teaspoon of vanilla extract. This glaze should be pourable but not too thin. We want it to drizzle beautifully over the top.
“I don’t know if I’ve ever eaten a better Eggnog French Toast Casserole Easy Morning Treat. The rub alone is wonderful, but the sauce??? Over the top!”
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). Then, grab a 9×13 inch baking dish. I like to give it a generous greasing with butter or non-stick cooking spray. This helps ensure that beautiful golden crust doesn’t stick. You can also line it with parchment paper if you’re feeling extra cautious about sticking – I do this sometimes when I have company coming and want to be absolutely sure it looks perfect.
Step 2: Mix Dry Ingredients
In a large bowl, toss your cubed bread pieces. Make sure they’re spread out. If you’re using any mix-ins like chocolate chips or dried cranberries, now’s the time to toss them in with the bread. This ensures they’re evenly distributed throughout the casserole.
Step 3: Mix Wet Ingredients
In a separate, medium-sized bowl, whisk together the 6 large eggs until they’re well combined. Then, pour in the 2 cups of eggnog, melted butter, granulated sugar, cinnamon, nutmeg, and salt. Whisk everything together until it’s smooth and frothy. I always give it a good whisk to make sure the sugar is dissolved and everything is fully incorporated. The aroma at this stage is just heavenly!
Step 4: Combine
Pour the wet ingredients over the cubed bread in the large bowl. Gently toss everything together with a spatula or your hands until all the bread pieces are well coated. You want to make sure every single cube gets a good soak. Don’t be afraid to get in there and use your hands – it’s the best way to ensure even coating without breaking up the bread too much. Let it sit for about 5-10 minutes, tossing it gently once or twice more, to allow the bread to absorb some of that delicious custard.
Step 5: Prepare Filling
If you’re making the cream cheese swirl, now’s the time. In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat with a fork or a small whisk until it’s smooth and lump-free. You want it to be easily dolloped and swirled.
Step 6: Layer & Swirl
Pour about half of the soaked bread mixture into your prepared baking dish. If you’re using the cream cheese filling, dollop spoonfuls of the cream cheese mixture evenly over this first layer of bread. Don’t worry about making it perfect; the swirls will happen as it bakes. Then, pour the remaining bread mixture over the top, making sure to get all those delicious eggy bits. Gently spread it out to fill the dish. If you added the cream cheese, use a knife or skewer to gently swirl it into the bread mixture. Just a few passes will do; you don’t want to completely mix it in, just create lovely pockets of creaminess.
Step 7: Bake
Cover the baking dish tightly with foil. Bake for 25 minutes. Then, carefully remove the foil and continue baking for another 20-25 minutes, or until the casserole is golden brown, puffed up, and a knife inserted into the center comes out clean. The edges should be slightly crisp, and the center should be set and custardy. Trust your eyes and your spatula – it should look absolutely irresistible!
Step 8: Cool & Glaze
Once it’s out of the oven, let the eggnog french toast casserole cool for at least 10-15 minutes before slicing. This is important! It allows the casserole to set up properly, preventing it from falling apart when you cut into it. While it’s cooling, whisk together the powdered sugar, eggnog (or milk), and vanilla extract for the glaze until smooth and pourable. Drizzle this glorious glaze all over the warm casserole. It’s the perfect finishing touch!
“Made the Eggnog French Toast Casserole Easy Morning Treat tonight and wow — perfect weeknight dinner. Will definitely make again!”
Step 9: Slice & Serve
Slice the casserole into generous squares and serve immediately while it’s warm and gooey. Top with a dollop of whipped cream, a sprinkle of extra cinnamon, or even some fresh berries if you like. Enjoy every single glorious bite!
What to Serve It With
This eggnog french toast casserole is so versatile, it works for practically any meal! For a classic breakfast, I love pairing it with a strong cup of coffee – the bitterness really cuts through the richness beautifully. A side of crispy bacon or sausage adds a savory contrast that my family adores. For a more elegant brunch spread, imagine this centerpiece surrounded by a fresh fruit salad, some mini quiches, and maybe a light mimosa. It looks and tastes so impressive, people will think you spent hours on it! If you’re feeling really decadent, this can absolutely pass as dessert. Serve it warm with a scoop of vanilla bean ice cream or a drizzle of warm caramel sauce. It’s like a bread pudding kicked up a notch! And for those cozy, quiet mornings when it’s just you and a good book, this casserole is perfect with a steaming mug of tea or hot chocolate. It’s pure comfort food. My kids also love it with a side of yogurt and a few berries for a slightly lighter, but still very happy, start to their day.
Top Tips for Perfecting Your Eggnog French Toast Casserole
Over the years of making this (and trust me, I’ve made it *a lot*), I’ve picked up a few tricks that make it even better. First, about the bread: don’t use fresh bread! It will turn to mush. Day-old or even two-day-old bread is ideal. Challah or brioche give it a lovely richness, but a good sourdough adds a subtle tang that’s surprisingly delicious. When you’re combining the bread and the custard, make sure you don’t overmix. Gently toss it. You want the bread to soak, not to disintegrate. Letting it sit for at least 30 minutes (or preferably, overnight!) is key for that perfect custardy texture. If you’re in a rush, an hour is the absolute minimum. For the cream cheese swirl, make sure your cream cheese is truly softened. If it’s too cold, it will be lumpy and hard to swirl. And don’t swirl too much! You want distinct ribbons of creaminess, not a uniform mixture. When it comes to baking, covering it with foil for the first part is crucial. It allows the inside to cook through without the top burning. Remove the foil for the last half so you get that gorgeous golden-brown finish. If your oven tends to run hot, keep an eye on it and you might need to reduce the temperature slightly. For ingredient swaps, if you don’t have eggnog, you can substitute with milk or half-and-half and add an extra teaspoon of vanilla extract and a pinch of ground cloves. It won’t have that signature eggnog flavor, but it will still be delicious! I’ve also found that adding a splash of rum or bourbon to the custard mix (especially if it’s for adults!) adds a fantastic depth of flavor. And for the glaze, if it’s too thick, add eggnog or milk a teaspoon at a time until it reaches your desired consistency. If it’s too thin, whisk in a bit more powdered sugar. Precision isn’t everything here; it’s about getting that perfect drizzle!
Storing and Reheating Tips
One of the best things about this eggnog french toast casserole is how well it stores. Once it’s baked and cooled, you can cover it tightly with plastic wrap or transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. The flavors actually meld and deepen overnight, which is why making it ahead is so fantastic! I often find it tastes even better the next day. If you plan to store it for longer, it freezes incredibly well too. You can freeze the entire baked casserole (without the glaze) or individual portions. Wrap it tightly in plastic wrap, then in foil, and it should last in the freezer for up to 2-3 months. To reheat, the best method is definitely in the oven. If it’s refrigerated, place it in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. If reheating from frozen, it will take longer, perhaps 30-40 minutes, so be patient! You want to ensure it’s warmed all the way to the center. For individual portions, you can often reheat them in the microwave, but it can sometimes make the texture a little softer. If you’ve already glazed it and are storing it in the fridge, that’s totally fine! The glaze will firm up a bit but is still delicious. If you are freezing it with the glaze, I recommend glazing it *after* reheating for the best texture and appearance. Honestly, though, it’s so good, I rarely have leftovers!
Frequently Asked Questions
Final Thoughts
So there you have it, my friends! This eggnog french toast casserole is more than just a recipe; it’s a little bit of holiday magic that you can whip up any time of year. It’s incredibly forgiving, wonderfully adaptable, and delivers on flavor and comfort every single time. It’s the kind of dish that brings people together, making mornings feel a little more special and a lot more delicious. I truly hope you give this a try, especially if you’re looking for that perfect make-ahead breakfast or brunch that feels truly indulgent. If you love this, you might also enjoy my [Link to another festive breakfast recipe, e.g., Gingerbread Pancakes] or my [Link to a cozy dessert recipe, e.g., Apple Crumble Pie] for more comforting flavors. Please, please let me know in the comments below how yours turns out! I love hearing your feedback and seeing your creations. Happy baking, and happy eating!
eggnog french toast casserole
Ingredients
Main Ingredients
- 4 croissants ripped into bite sized pieces
- 3 large eggs
- 1 cup eggnog
- 1 tsp vanilla extract
- 0.5 tsp cinnamon
- 0.25 tsp nutmeg
- 0.1 tsp salt pinch
- 0.125 cup brown sugar
- 0.25 tsp cinnamon for sprinkling
Instructions
Preparation Steps
- Spray a 9x13 inch casserole dish with cooking spray. Spread croissants on the bottom of the dish. Set aside.
- In a medium size bowl, whisk together eggs, eggnog, vanilla, cinnamon, nutmeg and salt. Pour over the croissants.
- Sprinkle brown sugar and cinnamon on top.
- Bake, uncovered, in a 350°F preheated oven for 30 minutes, or until the top is golden brown. Serve hot.
