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Easy Eggnog French Toast Casserole (Overnight) – Best Holiday Recipe

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This easy overnight eggnog French toast casserole is the perfect holiday breakfast. Prep it the night before, then bake it in the morning for a golden, custard-like dish that feeds a crowd with minimal fuss.

Ingredients

Scale
  • 1 loaf (14-16 ounces) day-old brioche or challah bread, cut into 1-inch cubes
  • 2 cups eggnog (full-fat recommended)
  • 4 large eggs, room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar (for topping, optional)
  • 1/4 cup chopped pecans or walnuts (for topping, optional)
  • Powdered sugar for dusting (optional)
  • Maple syrup for serving (optional)

Instructions

  1. Cut the brioche or challah bread into 1-inch cubes and spread evenly in a greased 9×13-inch baking dish. Let sit for 10 minutes to dry out slightly.
  2. In a large mixing bowl, whisk together the eggnog, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and fully combined.
  3. Pour the custard mixture evenly over the bread cubes. Gently press down on the bread with a spatula to ensure all pieces are soaked. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight (8-12 hours).
  4. The next morning, remove the dish from the refrigerator and let it sit at room temperature for 20 minutes. Preheat the oven to 350°F (175°C).
  5. Remove the plastic wrap and brush the top with melted butter. Sprinkle brown sugar and chopped nuts evenly over the top if using.
  6. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-25 minutes, until the top is golden brown and the center is set (a knife inserted in the center should come out clean).
  7. Let the casserole rest for 10 minutes before serving. Dust with powdered sugar and serve warm with maple syrup on the side.

Notes

Use stale or day-old bread for best texture. If bread is fresh, dry it out in a 300°F oven for 5-7 minutes. Don’t rush the soaking time; overnight is ideal. If the top browns too quickly, cover with foil for remaining baking time. Let rest 10 minutes after baking before cutting. Leftovers keep in the refrigerator for up to 3 days; reheat in a 300°F oven for 10-15 minutes. The unbaked casserole can be frozen for up to 3 months.

Nutrition

Keywords: eggnog french toast casserole, overnight french toast casserole, holiday breakfast, christmas breakfast, eggnog recipe, french toast bake, brunch casserole

Find it online: https://lucastable.com/easy-eggnog-french-toast-casserole-overnight-best-holiday-recipe/