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Cinnamon Eggnog French Toast Casserole

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!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16 servings


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


  • Lightly spray a 9x13-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.


Total prep time does not include refrigerating the French Toast overnight.
*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.