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Eggnog French Toast Bake is an easy, make-ahead breakfast casserole that’s perfect for the holidays. It’s extra fluffy with a delicious eggnog flavor and crunchy crumble topping.
Remember how I’m pretty obsessed with eggnog??? Well this year I’m kicking off the holiday baking with this eggnog French toast bake. It’s extra fluffy with a delicious eggnog flavor and hint of nutmeg, and it’s perfect for soaking up a extra maple syrup.
What’s also so perfect about making this breakfast casserole recipe is that you can do all the prep work the night before, then pop it in the fridge. In the morning it goes in the oven to bake, so there’s minimal fuss and perfect for entertaining over Christmas.
Eggnog French Toast Bake Recipe
If you’ve never made French toast bake before, it’s super easy. You don’t have to stand over the stove flipping each piece individually, so it saves a whole lot of busy work.
- First cut the bread into little squares. I like to use brioche bread, but any type of fluffy white bread works well.
- In a large bowl whisk together the eggs, eggnog, nutmeg & vanilla extract.
- Place the bread in a greased casserole dish, then pour the egg batter overtop.
- For the crumb topping stir together the flour, brown sugar, cinnamon, nutmeg & melted butter. Then crumble it over top of the French toast mixture.
From here, you can either bake it immediately or cover and refrigerate overnight. It’ll take about 40-50 minutes to bake, or until the top is golden. If you feel like it’s browning too much on top but hasn’t been in the oven for long enough place a piece of aluminum foil over top to avoid over browning.
I love this eggnog French toast bake for so many reasons. It tastes like Christmas with a delicious hint of nutmeg, but it’s not overly rich like sometimes a glass of eggnog can taste. The bread soaks up the delicious flavor and has a fluffy texture that’s to die for. Then the delicious crumble topping adds sweetness and a little crunch.
If you want to save even more time, you could skip the crumble altogether, but I think it makes this French toast bake just a little extra special.
Or for more holiday breakfast ideas, try these recipes:
- Eggnog French Toast
- French Toast Casserole
- Gingerbread Pancakes
- Eggnog Pancakes
Print Recipe
5 from 8 votes
Eggnog French Toast Bake
Eggnog French Toast Bake is an easy, make-ahead breakfast casserole that's perfect for the holidays. It's extra fluffy with a delicious eggnog flavor and crunchy crumble topping.
Prep Time20 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
Course: Breakfast
Cuisine: American
Keyword: Christmas Breakfast Ideas, Eggnog French Toast Bake, French Toast
Servings: 15 people
Author: Fiona Dowling
Ingredients
French Toast Bake
- 1 large loaf (15oz-18oz)) white bread, brioche or French bread work well
- 5 large eggs
- 1 ¾ cups eggnog
- ½ teaspoon nutmeg
- 1 teaspoon vanilla extract
Crumb Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 2 tablespoons white sugar
- ½ teaspoon nutmeg
- ½ teaspoon ground cinnamon
- ⅓ cup butter, melted
Instructions
French Toast
Grease a 9x13 inch/ 3-quart casserole dish. If baking immediately, preheat the oven to 350F degrees.
Cut the bread into bite-sized squares and place in the casserole dish.
In a large bowl whisk together the eggs, eggnog, nutmeg & vanilla extract.
More the egg mixture over the bread, giving it a little stir if needed so that the bread is lightly covered.
Crumb Topping
Whisk together the flour, brown sugar, white sugar, nutmeg & cinnamon.
Stir in the melted butter. It should be like wet sand in consistency and form crumbles when you squeeze it in your palm.
Crumble the topping overtop of the French toast.
Baking
If baking immediately, place in the preheated oven and bake for 32-37 minutes, or until the top is golden brown.
If making ahead of time, cover with aluminum foil and place in the fridge overnight. When ready to bake take it out of the fridge and preheat the oven to 350F. Bake in the preheated oven for 32-37 minutes (uncovered).
Let cool for 5-10 minutes, then cut into slices and serve with whipped cream and syrup.
Notes
*Store leftovers in an airtight container in the fridge. I recommend warming up leftovers in the microwaving before enjoying.
You Might Also Like:
- Eggnog Cookies - with Creamy Eggnog Frosting
- Eggnog Cupcakes
- Eggnog Snickerdoodles
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About Fiona
I'm the baker and blogger behind Just So Tasty! I believe anyone can make tasty, homemade desserts and treats. I love classic recipes that are delicious (obviously), not too fussy, and use simple, everyday ingredients.
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Reader Interactions
Comments
Frances Webster
I made this for brunch with friends today and it was a big hit. I made a couple modifications that worked.
Add dried tart cherries
Add slivered almonds
Add 1/4 cup 1/2 & 1/2.
I made it in a Red Copper 9×13 baking pan with the divider for brownies. It made a great presentation for serving.Reply
- Leslie Fenn
I made this for Christmas Bunch- LOVED IT!!Slight modification – added 2 cups of Eggnog and I put the topping on before putting in oven.
It is delicious and everyone (all ages) loved it.
Thank you
Reply
- Lisa
I was looking for a good breakfast recipe to make every year for our new growing family on Christmas morning. Something we all like that can become a tradition. This is it, we love it! Thank you for sharing!Reply
- Fiona
Thank you so much Lisa! I hope you had a wonderful holiday
Reply
- Michele
This is a great recipe! I put the topping on before baking. Big hit!Reply
- Kirsten
Scrumptious!!! I made a couple of little modifications to the recipe, but I’m sure the original recipe would still knock people’s socks off! My tweaks included adding about 1/4 cup of maple syrup and a shot of whiskey to the egg mixture, and increasing the amount of flour to 1 cup for the topping. No one got drunk, lol!, but the flavor was a bit more festive with the whiskey.Reply
- Teri
My kinda cook, this is why I always read comments. Making this for Christmas 2021.Reply
- Yolanda Kelley
Can this be frozen? If yes, Before or after baking
Reply
- Fiona
I think it would be best to freeze after baking, and once its fully cooled. I’d let it thaw overnight in the fridge.
Reply
- Steve Sanders
Instead of bread I used cinnamon rolls. It was fabulous
Reply
- Fiona
Oh wow – that sounds amazing!
Reply
- Marlene
Thankyou Fiona for the recipe. Looks great. M
Reply
- JeffryD
This is soooo good. However, when I poured the egg mixture over the bread, it still seemed rather dry. I added another egg, about 1/3 additional cup of eggnog, another pinch of nutmeg and 1/4 teaspoon of vanilla (I wanted approximately the same proportions of all the original ingredients). It came out perfectly and got rave reviews.Reply
- Tyler
Wet sand doesn’t crumble.
Reply
- Jeffry
This is beyond delicious. I made it a couple of times during the holidays. I had some leftover egg nog in early January, so I made, and then divided the recipe in two and lined two 8 inch square pans with parchment and partially froze the “bake.” Then, I lifted them out, wrapped each well with plastic wrap and placed in a gallon freezer bag (they fit perfectly) and placed in the freezer. (You don’t want to freeze it solid or you’ll never be able to lift it out. Or, if you don’t need the pans, you can freeze solid.) Yesterday, I took one out of the freezer, unwrapped it and fit it into the 8 inch pan and let it thaw in the refrigerator overnight. We baked it this morning and served with bacon and fruit salad. A perfect brunch for four!Reply
