Eggnog Baked French Toast Casserole is all prepared in advance making it perfect for Christmas morning or any special occasion breakfast!
This Baked French Toast Casserole is bathed in eggnog and spiked with maple, cinnamon, nutmeg and cloves all topped with delectable Brown Sugar Pecan Crumble. It’s an intoxicating combination you will have to taste to believe! This Baked French Toast Casserole is all prepped the night night before so all you have to do is pop it in the oven in the morning – Merry Christmas to YOU! This Baked French Toast Casserole will leave you wishing for Eggnog all year round!
Baked French Toast Casserole
When I actually make breakfast it is always for a special occasion. And because its a special occasion, it is totally acceptable to eat dessert for breakfast like Creme Brulee French Toast or Strawberry Cheesecake Pancakes or Apple Pie Pancake Bowls.
This Eggnog Baked French Toast Casserole is no exception – dessert for breakfast at its most delicious. And because it passes as breakfast, that means it is completely acceptable as brunch, lunch, dinner and again for dessert. But I am pretty sure it won’t last through breakfast.
I also love that you can prep the breakfast entirely the night before making mornings relaxed, stress free and delicious. Read on to see just how easy it is!
WHAT BREAD IS BEST FOR BAKED FRENCH TOAST CASSEROLE?
You can use any thick, sturdy bread for Baked French Toast Casserole, but the favorites are French Baguette, Brioche, and Challah. I chose French Bread for this French Bread Casserole because every grocery store carries French bread and it’s the most economical.
To make this Baked French Toast Casserole, you are going to want 2 day old bread – which ever you choose- so that your casserole is the delectable consistency of toasted on the outside and tender on the inside – and not mushy.
If you don’t have time to wait for your bread to get stale, you can spread your bread cubes on a baking sheet and bake for about 20 minutes to get them nice and dried out.
INGREDIENTS FOR BAKED FRENCH TOAST CASSEROLE
In addition to bread, you will need:
- eggs: use large eggs
- eggnog: please use full fat eggnog or your Baked French Toast Casserole may be runny
- granulated sugar: you may also use half brown sugar
- maple syrup: use pure maple syrup and not the imitation breakfast kind
- vanilla extract: use quality extract for the best flavor
- seasonings: ground cinnamon, ground cloves, nutmeg, salt
How to Make Baked French Toast Casserole
- Prepare pan. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- Add bread. Add French bread cubes to our casserole dish in an even layer.
- Make eggnog custard. Whisk eggs, eggnog and vanilla, sugar, maple syrup, cinnamon, nutmeg and cloves together.
- Pour custard over bread. Pour egg custard over French bread cubes and gently stir to evenly coat.
- Refrigerate French Toast. Cover the Baked French Toast Casserole and refrigerate overnight so bread can drink up all the holiday flavors and spices.
- Make topping. This Brown Sugar Pecan Crumble makes this Eggnog Baked French Toast Casserole. Please don’t skip it or you will be majorly depriving you and your loved ones of heavenly bites of what could have been. The Brown Sugar Pecan Crumble is a simple mixing of pecans, maple syrup and vanilla, then in your food processor you pulse together brown sugar, flour and butter and more holiday spices – combine the two for a sweet, maple infused pecan crumble that toasts to golden perfection in the oven and tastes like sweet perfection in your mouth.
- Bake. The next relaxed, stress free morning, top your Baked French Toast Casserole with crumble and bake at 350 F degrees for 45-55 minutes, depending on how soft/”eggy” you like it.
RECIPE TIPS FOR BAKED FRENCH TOAST CASSEROLE
- Dry out bread: I cut my bread into cubes when I first buy it, then let the bread dry out on my counter that day then make my French Toast Casserole the following night.
- Quickly dry out bread: If you don’t have time for day old bread, you can buy fresh bread, cube it, spread it out on a baking sheet and bake at 350 degrees F for about 20 minutes.
- Make ahead: The Brown Sugar Pecan Crumble can be made the night before then refrigerated separately from the French Toast or you can make it the morning of – whatever you heart desires – as long as you heart desires the crumble.
- No food processor: If you don’t have a food processor, add ingredients to a mixing bowl and cut butter into brown sugar with pastry cutter, 2 forks, etc.
What to serve with Baked French Toast Casserole?
As the crumble bakes, the brown sugar coats and crystallizes the toasting pecans and seeps into the maple infused French Toast, so there really is no need for extra syrup, but then again, there really is no need for extravagantly delicious Cinnamon Eggnog Baked French Toast Casserole for breakfast. And that’s what makes it all the more delicious.
I also love serving this Baked French Toast Casserole with Fresh Berries – mmmm.
Merry Christmas and Happy Holidays made even sweeter with Baked French Toast Casserole. Make it sooooooooon.
Looking for more Breakfast Recipes?
- Creme Brulee French Toast
- Dulce de Leche French Toast Casserole
- Strawberries and Cream Coffee Cake
- Blueberry Coffee Cake
- Eggs Benedict Casserole
- Banana Cream Cheese Stuffed Coffee Cake
- California Breakfast Burritos
- Strawberries and Cream Coffee Cake
- Maple Bacon Monkey Bread
- Egg Nog French Toast Casserole
Cinnamon Eggnog French Toast Casserole
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Ingredients
Eggnog French Toast
- 1 loaf day-old French bread cut into 1” cubes*
- 6 eggs
- 2 1/2 cups eggnog (full fat)
- 1/2 cup granulated sugar
- 1/4 cup pure maple syrup
- 1 tablespoons vanilla extract
- 1 tablespoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Brown Sugar Pecan Crumble Topping
- 1 1/2 cups pecans, chopped
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup butter, cubed (1 stick)
- 1 cup packed light brown sugar
- 1/3 cup flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Lightly spray a 9×13-inch baking dish with nonstick cooking spray then add French bread cubes.
- In a large bowl, whisk together all remaining Eggnog French Toast ingredients then evenly pour over French bread cubes. Cover pan and refrigerate overnight.
- Brown Sugar Pecan Crumble** Add pecans to a medium bowl and add 2 tablespoons maple syrup and 1 teaspoon vanilla; toss to evenly coat. Set aside.
- Add butter, brown sugar, flour, cinnamon, nutmeg and cloves to food processor and pulse until it resembles coarse pebbles.*** Add brown sugar mixture to pecans and toss to evenly combine.
- Evenly sprinkle Brown Sugar Pecan Crumble over the bread and bake at 350 F degrees for 45-55 minutes, depending on how soft/”eggy” you like it. Serve with fresh berries and syrup if desired.
Notes
*I cut my bread into 1″ cubes when I first buy it, then let the bread dry out on my counter that day then make my French Toast Casserole the following night. If you don’t have time for day old bread, you can buy fresh bread, cube it, spread it out on a baking sheet and bake at 350 degrees F for about 20 minutes.
**The Brown Sugar Pecan Crumble can be made the same time as the French Toast then refrigerated or prepared the morning of baking the casserole.
***If you don’t have a food processor, add ingredients to a mixing bowl and cut butter into brown sugar with pastry cutter, 2 forks, etc.
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Darlene says
This looks amazing! The crumble reminds of me your Pecan Praline French toast with is one of my favorites.
Jen says
You are exactly right Darlene! I barely modified the topping from my Pecan Praline French toast – and if you liked that, you will love this! I’m excited for you to make it!
Sara says
I Love the idea of eggnog in french toast! I cannot wait to make this!
Jen says
I am so excited for you to make it Sara! I think you will love it – enjoy!
Karin B says
You are a bad, bad woman. Shame on you for this! Lol
Jen says
LOL!!!! when naughty is SO delicious I can’t but help but share :)!
Teri Giese says
Me AGAIN! Can’t help it! Another awesomeness!!Love the “put together the night before”,breakfast stuffs.A tradition since my girls were itty bitty! (mid 1980’s).Am that many years hotter! They all hate eggnog, so will not tell them there’s eggnog in the recipe! Am so ! btw, the apple cake was delish. Hubs brought to work, and the animals loved it as well!(His words for the very large men he works with!)Never one to waste anything, they have been getting fed quite well, since March, when my blog stalking Madness began! Many of the eats have been your creations!! They thank you as well! Big hugs!
Jen says
Hi Teri, I love that you are “that many years hotter” – LOL! I have never heard that one but probably because it is not true in most cases – except for yours I’m sure 🙂 I hope all the eggnog haters loved this French Toast! I am so happy that the apple cake was a hit – yay! I am sure all your husband’s co-workers just love you for it and all your “blog stalking creations!” I was a blog stalking for years – making everything I could get my hands on – it is so fun! I love hearing that you are making my recipes and enjoying them!! HUGS to you and MERRY CHRISTMAS!!
Angelle says
Can you tell me how much bread you used, perhaps how many cups of cubed bread or how long the loaf was? French bread loaf sizes can vary in length. Here in New Orleans, our standard French bread loaf is between 3-4 feet long, but that seems like a lot of bread for this recipe! I’m assuming French bread loaves are smaller where you are. Thanks!
Jen says
Hi Angelie, great question! It is definitely shorter than 3-4 feet! I would say 18″ long, 5″ thick. It comes out to about 8-9 cups bread cubes. Hope this helps, enjoy!
Angelle says
It sure does, thanks!
Margaret says
What do you think I could substitute for the egg nog which is non dairy?
Made almond milk or non dairy creamer?
Thanks in advance!
Jen says
Hi Margaret, I would try a soy creamer – maybe even mixed with half coconut milk (if you like coconut). Good luck!
Loni says
What could I substatut for the eggnog?
Jen says
Hi Loni, you could substitute half and half.
Samantha Walters says
Made this for Christmas breakfast, didn’t change a thing. My kids lost their minds over it. I am now a superstar ….LOL.
Thanks so much!!!
Jen says
LOL! Love it Samantha! I am so glad all it took was Eggnog French Toast to make you a superstar in your kids eyes 🙂 I made this for Christmas breakfast too – such a good one! I hope you had the Merriest Christmas!
Trina says
It was delicious! I made it for New Years Day breakfast. Everyone loved it!
Jen says
YAY! I am so happy it was a hit, thank you! Happiest New Year Trina!
Nicole says
Made this for my MOPS group, and I was nervous at first but it turned out AMAZING!! It bursting with flavor and taste just like Christmas morning. My dish was scrapped clean when I went to pick it up off the table! Mine kind of had some bubbling over while baking so next time I will put some foil under the dish while baking just to try and keep the smoke detector from screaming at me again haha.
Jen says
Hi Nicole, I’m thrilled this was such a hit! I love your description of “tastes like Christmas morning” – I’m going to have to borrow that sometime! Sorry about the overflow as that has happened to me before but it sounds like you found an easy solution! Merry Christmas!
Adrienne says
How far in advance do you think I can prep this? I am planning it for Christmas morning but have a very busy Christmas Eve! Hoping to do as early as 2 nights before. Would it get weird?
Jen says
Hi Adrienne, I am afraid the texture might get funky if made that far in advance. Instead, I would recommend prepping all the ingredients in advance and keeping them separate – you can prep all the bread, prep the eggnog/egg mixture (and refrigerate) and prep the pecan topping (and refrigerate) that way all you have to do is assemble. I hope that helps!
Chuck says
I used at least 10 cups of very stale bread cubes because there was so much liquid and it came out just fine! The only food processor that I have is an old Oscar mini that I used to mix the topping in two batches, but ended up making a paste of it. So I just refrigerated it overnight without the pecan mixture, and it crumbled easily the next morning so I was able to spread it evenly on the casserole and then add the pecan mixture on top. I used Southern Comfort eggnog, which was very sweet, so next time I would cut the sugar in the egg mixture a bit or get a less sweet eggnog. Anyway, it was a big hit with the holiday crowd, so thanks.
Jen says
Hi Chuck, I’m so happy this was a big hit!!! Merry Christmas!
Kerry says
Amazing recipe, thank you! ❤️ Eggnog seems to make every recipe better, in my opinion. I made it for Christmas and the whole fam loved it. Made it again today, New Year’s Day. I tripled the recipe as I needed more…I’ve obviously had to leave it in the oven longer—do you think I need to turn the temp up for a larger dish? I’ve almost doubled the bake time at this point.
Jen says
Hi Kerry, I’m so pleased you loved this Eggnog French Toast and are making it again! I hope it cooked eventually! Next time, I would divide the French Toast into two separate dishes. Happy New Year!
Tammy says
Hi. I ent to try this for our family Christmas the weekend between Christmas day and New Year’s and found I had no maple syrup–in fact no pancake syrup at all! So I tried something. I used the same amount of dark corn syrup for the maple syrup and substituted packed DARK brown sugar for both the light brown sugar and the granulated {white} sugar. With my Dad’s homemade French bread and my Homemade Brandy eggnog it came out fantastic! My sister made it New Years Eve for her inlaws using pancake syrup instead of maple syrup and store bought pasturized eggnog and says it was no where near as good though her husband’s family liked it. She blames the eggnog and n ot letting it sit for more than an hour. I think she’s half right and should have used maple syrup.
Anyway, the leader of my writing group made it for this week’s meeting and had an interesting take: having only pancake syrup in the house she substituted light corn syrup and used MAPLE sugar for the brown sugar and granulated sugar. {Her husband’s family makes maple syrup, maple candy, and maple sugar for the local market.} Again, fantastic though different–the maple flavor was very strong. She plans on making it again for Easter {With homemade non alcholaulic eggnog.} and only substituting the maple sugar for the brown sugar. {for some reason her family doesn’t like maple syrup} We both think that should cut back on the overtly strong maple taste.
Jen says
Hi Tammy, thanks for your comment! Your substitutions sound intriguing – I’m definitely going to have to give them a try! As far as your sisters, not letting it sit more than an hour is a huge contributing factor – it needs to sit overnight to develop flavor. Happy 2019!
Melissa says
This is my FAVORITE once a year holiday breakfast indulgence. This is our second year having it and everyone loves it!
Jen says
You have great taste Melissa! I’m so pleased this Eggnog Baked French Toast Casserole is becoming a holiday tradition!
Candice says
This has become a family Christmas morning tradition, my very picky children always request this for Christmas, and none of them like eggnog! Thank you for sharing!
Jen says
YAY! I absolutely love hearing this French Toast Casserole has become a family tradition, thanks Candice! Merry Christmas!
Christie says
This was absolutely incredible and made our Christmas morning even better. Thank you for yet another spectacular recipe!! And you were right about the crumble being delicious (I was skeptical!) Merry Christmas!!
Jen says
Merry Christmas Christie! I’m honored you loved this eggnog French Toast Casserole and that it made your Christmas morning better! Thanks for taking the time to comment!
Stephanie says
The whole family loved this breakfast Christmas morning and the kids said it was like “breakfast dessert”, yep pretty much, LOL. I’ve made your eggs Benedict casserole many years and thought I’d change it up this year. Delicious, indulgent and tasted like Christmas! Thank you.
Jen says
Merry Christmas Stephanie to you and your entire family! Doesn’t get much better than dessert for breakfast 😉 I’m so happy it was a hit!
Sherry murphy says
Hi can u use panettone bread , if so how much ?
Jen says
You will need about 10 cups. Enjoy!
Cheryl says
Could I use croissants?
Thank you!
Jen says
Yes!
debbie says
can you break this down for a non-cooker, into just for two people? thank you very much
Jen says
Hi Debbie! You can half this recipe (divide each ingredient quantity by half) and bake it in a 8×8 pan. Hope you enjoy!
Pamela Gandarillas says
Turned out great. Made it in a large cast iron skillet. Left out the cloves. Don’t like them in my baked goods.
Jen says
I’m glad that it turned out so well!