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This EASY Overnight Eggnog French Toast Casserole will make your Christmas or New Years breakfast as hassle-free as can be!
I’m not a huge breakfast eater (I know, I know… it’s the most important meal of the day) but I’ve always cooked breakfast on Christmas and New Years. What’s so great about this recipe is that it’s made the night before and popped in the oven when you’re ready for it.
I want to know what your Christmas tradition is, as ours is a little different from the norm. My family has always celebrated Christmas on Christmas Eve night (we’ve always been night owls!). Mama cooks a huge spread of prime rib, seafood and all kinds of side dishes. I’m in charge of the festive cocktails, of course! Christmas day we’re on the down-low from all of the partying the night before.
This year my parents are moving and their house is all packed up ready for the big move. So I’m doing Christmas Eve dinner for everyone and so excited to have everyone over!
So after blowin’ it out on Christmas Eve, this easy casserole will certainly be welcomed Christmas morning! The top is slightly crispy, and center is moist and sweet with hint of spiced eggnog flavor. Top it with fruit and your favorite syrup for a perfect holiday no-fuss breakfast.
A lot of people have been asking how Chance is doing in his battle with kidney cancer, thank you so much for your nice messages and emails. He has had a GREAT week! I played with the video feature of my new camera (I’m obviously not a videographer!) and he gives this Eggnog French Toast Casserole 5 stars (in doggy language). 🙂
Update — Chance crossed over to the rainbow bridge 6 days after this video was taken. I’ll always be grateful that I have it. You can read his life tribute here. Thanks to all of you again for your kind words.
What is your Christmas family tradition? I wanna know!
If you’re into food photography (or just curious), check out how I photographed this Overnight Eggnog French Toast Casserole!Print
Overnight Eggnog French Toast Casserole – Make ahead the night before for a hassle-free breakfast!
For the casserole:
- 7 large eggs
- 2 cups eggnog
- 1/4 cup granulated white sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1–1/2 teaspoons rum or vanilla extract
- 1 (16-ounce) loaf french bread, cut into 1 inch cubes
For the topping:
- 1/8 cup packed light brown sugar
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans
- In a very large bowl, whisk together eggs, eggnog, sugar, nutmeg, cinnamon, salt and extract.
- Add bread cubes and stir gently to cover all the cubes with the egg mixture.
- Place in a greased 9×13 baking dish. Cover and refrigerate overnight or at least 8 hours.
- Prepare the topping my stirring brown sugar, cinnamon and pecans in a small bowl to combine. Place in an airtight container, 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 40 minutes, or until top is lightly browned and egg mixture is cooked.
Adapted from Real Housemoms