Easy eggnog French toast casserole with spiced custard and brioche, perfect for holiday breakfasts or make-ahead mornings.
What's better than Christmas eggnog? Eggnog french toast casserole. I had this idea one morning in October when I was already thinking about holiday breakfasts, and it just flicked a switch. Eggnog has all those warm spices and richness built right in, so why not turn it into a casserole that I could prep the night before and bake fresh in the morning?
The first time I made it, I wasn't sure how the eggnog would work with the custard. Regular french toast custard is mostly dairy and eggs, but eggnog already has sugar, spices, and extra fat, so I worried it might be too heavy or too sweet. Turns out the opposite happened. The bread soaked up all that spiced, creamy liquid without getting soggy because the extra fat actually helps the bread hold its structure better during the overnight soak. Baking it all together creates tender insides with lightly crisped edges on top, which you can't really get when you're flipping individual pieces on the stovetop and they cool down between batches.
My family loved it, and I loved that I could assemble it the night before and just slide it in the oven before I wake up the groggy kids. The butter on top creates a golden crust, and everyone can customize their plate with whatever toppings they want.
It's become one of those recipes I look forward to making every year once eggnog shows up in the grocery store, and dare I say, it tastes even better than regular French toast because everything bakes together instead of in batches.
Ingredients
Eggnog is the main flavor of this casserole. It replaces part of the usual milk and brings built-in spice, richness, and sweetness all at once. Store-bought eggnog works great and keeps things simple and consistent. Milk thins out the eggnog just enough so the custard soaks into the bread evenly without being too thick or heavy.
Brioche bread is the best choice here because it absorbs the custard while keeping its structure. Softer sandwich bread tends to collapse, while brioche holds up and bakes into a tender interior with lightly crisped edges. Slightly stale brioche works even better if you have it.
Eggs bind everything together and give the casserole its set texture. Using whole eggs keeps the custard balanced instead of overly firm or loose. Sugar adds sweetness that complements the eggnog without making the dish too sugary. Vanilla extract deepens the flavor and rounds out the custard base.
Cinnamon and nutmeg reinforce the warm spices already present in the eggnog. A small amount goes a long way, adding depth without overpowering the base. Melted butter is poured over the top before baking to help the surface brown evenly and add richness. Skipping this step often leads to a pale top with less texture.
See the recipe card for exact quantities.
How to Make Eggnog French Toast Casserole?
This Eggnog French toast casserole is a holiday-style breakfast that works well for slow mornings, brunch get togethers or when you want something you can prep ahead.
Prepare the Bread
Mix the Custard
Soak the Bread
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Pour the custard mixture over the bread cubes, making sure all the pieces get coated. Use your hands or the back of a spoon to gently press the bread down so it absorbs the liquid.
Rest the Casserole
Cover the dish tightly with plastic wrap and place it in the refrigerator. Let it rest for at least 1 hour. For better texture and flavor, letting it sit overnight works very well.
Bake
Preheat the oven to 180°C or 350°F. Remove the casserole from the refrigerator and take off the plastic wrap. Pour the melted butter evenly over the top. Bake for 40 to 50 minutes, until the top turns golden and the center is set. If the top starts to brown too quickly, loosely cover the dish with foil for the last few minutes.
Serve
Let the casserole rest for a few minutes after baking. Dust with powdered sugar and extra cinnamon if you like. Serve with chopped pecans, whipped cream, honey, syrup, or butter.
Storage
Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the oven at 325°F until warmed through, or microwave for a quicker option. For make-ahead use, you can assemble the casserole the night before, cover it tightly, and refrigerate overnight, then bake it fresh in the morning as directed.
Top Tips for Eggnog French Toast Casserole
Use the right bread: Slightly dry or day old brioche absorbs the custard better without falling apart. Baguette or whole wheat bread also works if you want a different texture.
Let it rest properly: One hour in the fridge is enough, but resting overnight gives better texture and deeper flavor. Before baking, let the dish sit at room temperature for 15 to 20 minutes so it bakes more evenly.
Watch the bake time: If the top browns too quickly while the center is still soft, loosely cover the dish with foil for the last 10 to 15 minutes to prevent drying out.
Recipe
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Eggnog French Toast Casserole
Ingredients
- 2 cups eggnog
- 1 cup milk
- 3 eggs
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 loaf brioche bread cut into 1-inch cubes
- ¼ cup melted butter
- Chopped pecans
- Powdered sugar and extra cinnamon for dusting
- Whipped cream honey, syrup, or butter
Instructions
- Cut the brioche bread into evenly sized cubes. Distribute them in a greased 6x10-inch baking dish.
- In a large bowl, add the eggs, sugar, vanilla extract, cinnamon, nutmeg, eggnog, and milk and mix until well combined.
- Cover the bread with the liquid mixture, making sure all the cubes are well moistened. Gently press the bread down to absorb the liquid.
- Cover the dish with plastic wrap and refrigerate. Let it rest for at least 1 hour, ideally overnight, for a better texture and flavor.
- Preheat the oven to 180°C (350°F). Remove the dish from the refrigerator, remove the plastic wrap, and pour the melted butter over the bread.
- Bake for 40 to 50 minutes, or until the top is golden brown and the center is cooked. If it browns too quickly, cover with aluminum foil for the last few
- minutes.
- Let stand for a few minutes before serving. Sprinkle with powdered sugar and cinnamon if desired. Serve with pecans, whipped cream, honey, syrup, or butter.
