Overnight Eggnog French Toast Casserole
Looking for a festive, no-fuss breakfast you can prep the night before? This easy eggnog French toast casserole is rich, cozy, and a smart way to use up leftover holiday eggnog, day-old bread, or extra dairy.
French Toast Casserole with Egg Nog
This French toast with eggnog dish blends the sweetness of holiday flavors with the comfort of a baked breakfast casserole. Whether you’re planning brunch or just want to simplify busy mornings, this overnight eggnog French toast with streusel toppings delivers a satisfying start to the day.
It’s also a great recipe for leftovers, something I really appreciate during the busy holiday season. I love eggnog. It’s one of those classic Christmas flavors I look forward to each year.
But I’m the only one in the house who actually enjoys drinking it. That means we almost always end up with at least one opened carton in the fridge, especially after a holiday gathering or when I’ve overestimated how much we’ll use in baking.
This casserole is the perfect way to make sure that rich, creamy eggnog doesn’t go to waste. And it’s a fun change from my other favorite, my overnight brioche French toast berry casserole bake.
I also like that it helps me use up sandwich bread. Whether it’s the last half loaf of brioche from weekend brunch or the end of a baguette that didn’t get eaten with dinner, this dish gives new life to stale bread.
Since the recipe calls for cubed bread to soak up the custard overnight, slightly dry slices work even better than fresh. And if I happen to have a bit of milk, cream, or even chopped pecans that need to be used up after making my pecan pie bars, they all fit right in. It’s a no-waste, make-ahead breakfast that feels special without requiring anything fancy or complicated.
How to Make Eggnog French Toast Casserole
This eggnog French toast recipe is easy to pull together in just a few minutes the night before. The custard mixture of eggs, milk, and eggnog soaks into the bread cubes overnight, creating a fluffy interior and a golden, slightly crisp top.
Ingredients for Making French Toast Casserole with Leftover Eggnog
You can use a variety of breads in this French toast casserole, depending on what’s on hand. French bread, challah, Texas toast, Italian bread, or brioche all work well. Slightly stale bread gives the best texture.
Here’s what you’ll need:
- 1 loaf of brioche bread, cut into 1-inch cubes
- 2 cups eggnog
- 1 cup milk
- 3 eggs
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 cup melted butter
- Chopped pecans (optional)
- Powdered sugar and extra cinnamon for topping
- Optional toppings: whipped cream, honey, syrup, or butter
Overnight Eggnog French Toast Casserole Recipe
This easy French toast casserole with eggnog comes together in six basic steps. Letting it rest overnight in the fridge creates a better texture, but an hour of chilling also works.
- Prepare the bread
Grease a 6 x10-inch baking dish. (Note, this works just fine in an 8 x 8 casserole dish as well.) Cut the bread into cubes and place them evenly in the dish. - Make the eggnog custard mixture
In a large bowl, whisk together the eggs, sugar, vanilla, cinnamon, nutmeg, eggnog, and milk until smooth. - Soak the bread
Pour the mixture evenly over the bread cubes. Press gently so all the bread absorbs the liquid. - Refrigerate
Cover with plastic wrap and refrigerate for at least one hour or overnight. - Bake
Remove from the fridge about 15–20 minutes before baking to bring it to room temperature. Preheat the oven to 350°F (180°C). Pour melted butter over the top and bake for 40–50 minutes. Check it after 20 minutes. If it browns too quickly, loosely cover with foil for the last 10–15 minutes. - Serve
Let it cool slightly, then dust with powdered sugar and cinnamon. Add chopped pecans and serve with whipped cream, honey, or syrup.
Overnight Eggnog French Toast FAQs
Got questions about making eggnog French toast casserole? Here are a few we hear often. If you don’t see your question here, feel free to ask in the comments.
Can I freeze eggnog French toast casserole?
Yes. You can freeze baked portions and reheat them in the oven or microwave for a quick breakfast later. Store leftovers in an airtight container in the fridge for up to three days.
What kind of eggnog works best?
Any store-bought or homemade eggnog will work in this eggnog French toast bake. Full-fat eggnog gives the richest flavor, but you can use reduced-fat versions if you prefer a lighter dish.
Can I make this without nuts?
Absolutely. The chopped pecans are optional. You can leave them out or swap in another topping like brown sugar, fresh berries, or a spoonful of whipped cream.
Use Your Leftover Eggnog
This eggnog French toast casserole is a cozy and practical holiday breakfast. It’s a great way to use up leftover eggnog and day-old bread, and it bakes while you prep for the day. Whether you’re hosting a brunch or just feeding your own family, this simple casserole makes the season a little easier—and more delicious.
Overnight Eggnog French Toast Casserole
Equipment
- mixing bowl
Ingredients
- 1 loaf of brioche bread cut into 1-inch cubes
- 2 cups eggnog
- 1 cup milk
- 3 eggs
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 cup melted butter
- Chopped pecans optional
- Powdered sugar and extra cinnamon for topping
- Optional toppings: whipped cream honey, syrup, or butter
Instructions
- Prepare the bread.
- Grease a 6 x10-inch baking dish. Cut the bread into cubes and place them evenly in the dish.
- Make the eggnog custard mixture.
- In a large bowl, whisk together the eggs, sugar, vanilla, cinnamon, nutmeg, eggnog, and milk until smooth.
- Soak the bread.
- Pour the mixture evenly over the bread cubes. Press gently so all the bread absorbs the liquid.
- Refrigerate.
- Cover with plastic wrap and refrigerate for at least one hour or overnight.
- Bake.
- Remove from the fridge about 15–20 minutes before baking to bring it to room temperature. Preheat the oven to 350°.Pour melted butter over the top and bake for 40–50 minutes. Check it after 20 minutes. If it browns too quickly, loosely cover with foil for the last 10–15 minutes.
- Serve and enjoy!
Notes
Nutrition
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