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    Home » Recipes » Breakfast » Overnight Eggnog French Toast Casserole

    By Amy · Published: Dec 8, 2020 · Updated: Dec 8, 2020 · This post may contain affiliate links. Please read my disclosure policy 4 Comments

    Overnight Eggnog French Toast Casserole

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    Syrup being poured over French toast casserole. Overlay text at top of image.

    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!

    Syrup being poured over baked eggnog French toast with fruit in a white plate.

    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.

    Overhead view of ingredients for overnight eggnog French toast casserole.

    Ingredients Notes

    • 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

    Two images showing steps of preparing egg mixture with cubed bread for a casserole.
    • 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.
    A two-image collage showing steps of preparing eggnog French toast casserole.
    • 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.

    Serving Ideas

    • 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!
    Closeup view of a spatula removing eggnog French toast casserole from a baking dish.

    This is about as no-fuss as it gets for a delicious breakfast the entire family will love. ENJOY!

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    Syrup being poured over baked eggnog French toast with fruit in a white plate.

    Overnight Eggnog French Toast Casserole

    French toast gets a festive eggnog twist in this easy and convenient make-ahead casserole!
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: overnight eggnog french toast casserole
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Refrigeration Time: 8 hours
    Total Time: 9 hours
    Servings: 8 servings
    Author: Amy

    Ingredients

    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

    Instructions

    • 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.

    Notes

    • 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).

    Nutrition

    Calories: 361kcal | Carbohydrates: 48g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 181mg | Sodium: 454mg | Potassium: 258mg | Fiber: 2g | Sugar: 16g | Vitamin A: 339IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 3mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

    Originally published December 2014. Updated with new text, new photographs and republished December 2020.

    Adapted from Real Housemoms

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      Recipe Rating




    1. Thalia @ butter and brioche says

      December 23, 2014 at 9:38 pm

      5 stars
      I do love overnight breakfasts like this – can’t think of a more delicious way to start off the day then with this eggnog french toast casserole. Perfect for Christmas!

      Reply
    2. Valerie | From Valerie's Kitchen says

      December 22, 2014 at 5:10 pm

      Ha! We are on the same wave length today, girl! I LOVE overnight breakfast casseroles.

      Funny, we kind of do the same thing here with our big celebration on Christmas Eve and then a more laid back, mellow day Christmas Day. I usually do beef for the big Christmas Eve dinner since I’m so over turkey by this time. This year I picked up a great big boneless prime rib. Now that the guys are older, sometimes we go to the movies or just hang out and relax on Christmas Day and then it’s something fun for dinner that night – probably Mexican food. Last year I did shredded beef burrito bowls and I may just do it again.

      It was great to see Chance wagging his tail and getting French toast! Almost as cute as your accent 🙂

      Have a wonderful holiday, Amy!

      Reply
      • Amy @ The Blond Cook says

        December 23, 2014 at 12:08 pm

        LOL! I didn’t even think about my accent, I know it’s definitely country for sure! I’m trying to get Chance not to be so camera-shy. 🙂 Mexican is a great idea for Christmas night, I’ve never done that but think I’m going to do it this year, too… so thanks for the idea (I’m thinking enchiladas!). By that time I’m definitely burned out on traditional holiday food too, although I’m thankful for it. Hope you and your family have a great holiday, too! 🙂

        Reply
    3. Judy says

      December 22, 2014 at 2:04 pm

      Love to see that Chance approves of the breakfast casserole!!! I give it 5 stars too! lol

      Reply

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