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:
- 1 large loaf (15oz-18oz)) white bread, brioche or French bread work well
- 5 large eggs
- 1 3/4 cups eggnog
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 2 tablespoons white sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cinnamon
- 1/3 cup butter, melted
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.
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.
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.
*Store leftovers in an airtight container in the fridge. I recommend warming up leftovers in the microwaving before enjoying.