This Overnight Eggnog French Toast Casserole is an easy make-ahead holiday breakfast or brunch. Prepare the night before and refrigerate overnight for a hassle-free breakfast everyone will LOVE!
This is everything you love about French toast, but with a festive eggnog twist baked in one dish. The brown sugar, cinnamon and pecan topping takes it over the top, making it basically dessert for breakfast – how can you go wrong?
This casserole can also be made the same day, but allow to soak for at least 20 minutes in the fridge to allow the bread to absorb the custard.
- French bread – use day-old bread. Stale bread absorbs more of the egg/eggnog mixture than fresh bread (and the cubes won’t fall apart).
- Prepared eggnog – full fat is best!
- Brown sugar, pecans and cinnamon – for the delicious topping. If preparing the night before, store the topping mixture in an airtight container. Walnuts can be substituted for pecans (or the nuts can be omitted entirely, if desired).
How to Make It
- Prepare the egg mixture by whisking together eggs, eggnog, sugar, nutmeg, cinnamon, salt and vanilla extract in a large bowl.
- Add bread cubes and gently stir to coat all the cubes with the egg mixture.
- Transfer to a prepared 9 x 13 baking dish.
- Cover and refrigerate overnight (8 hours) or at least 20 minutes.
- When ready to bake, sprinkle topping mixture over bread cubes.
- Bake (uncovered) for 45 minutes, or until lightly browned and egg mixture is cooked.
- Fresh fruit
- Sprinkle with powdered sugar
- Top with a pat of butter
- Maple syrup – the real stuff if possible, not imitation pancake syrup
- Serve with cranberry mimosas for the ultimate festive brunch!
This is about as no-fuss as it gets for a delicious breakfast the entire family will love. ENJOY!
Overnight Eggnog French Toast Casserole
For the casserole:
- 7 large eggs
- 2 cups eggnog full-fat
- ¼ cup granulated white sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 16 ounces day-old loaf French bread cut into 1 inch cubes
For the topping:
- 2 tablespoons packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans
- Spray a 9 x 13 baking dish with cooking spray. Set aside.
- In a large bowl, whisk together eggs, eggnog, sugar, nutmeg, cinnamon, salt and extract.
- Add bread cubes, a large handful at a time, gently stirring in-between to coat evenly with the egg mixture.
- Place in prepared baking dish. Cover and refrigerate overnight (8 hours) or a minimum of 20 minutes to allow bread to absorb custard.
- Prepare the topping by stirring brown sugar, cinnamon and pecans in a small bowl to combine. Place in an airtight container to store (if refrigerating overnight). You'll use this right before placing the casserole in the oven.
- When ready to bake, preheat your oven to 350 degrees F. Top casserole evenly with pecan topping.
- Bake (uncovered) for 45 minutes, or until top is lightly browned and egg mixture is cooked.
- Feel free to adjust the amount(s) of cinnamon and/or nutmeg in egg mixture.
- Walnuts can be substituted for pecans (or nuts can be omitted, if desired).
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published December 2014. Updated with new text, new photographs and republished December 2020.
Adapted from Real Housemoms