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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!
Prep Time 15 minutes
Cook Time 45 minutes
Refrigeration Time 8 hours
Total Time 9 hours
Servings 8 servings


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).