Baked Eggnog French Toast

Jump to Recipe

Cinnamon Baked French Toast is one of our favorite breakfast or brunch items-to serve and eat:) It is easy to make and our guests always rave about it. For the holiday season, I wanted to spice things up a bit so I made Baked Eggnog French Toast. I don’t like to drink eggnog straight up, but I like using it in recipes. I fell in love with it after I made my Mini Eggnog Doughnut Muffins. My dad and brother, on the other hand, drink eggnog by the gallon during the holiday season. They LOVE the stuff. They are coming to visit for Christmas so I think I will have to add this Baked Eggnog French Toast to our Christmas brunch menu. This recipe is right up their alley.

I love that you can make this Baked French Toast in advance. You can assemble everything the night before so don’t have to stress in the morning. I replaced the milk and cream with eggnog and added in nutmeg to bring out the eggnog flavor. Our house smelled like Christmas while it was baking:) The eggnog flavor isn’t overly strong, but nice. The sweet cinnamon and nutmeg streusel topping makes the French toast very decadent. Don’t skip the streusel. It really “puts the icing” on this French toast. You can serve the French toast plain, it is plenty sweet on it’s own, or you can add maple syrup.

Make your life easier this Christmas and make this Baked Eggnog French Toast. Your house will smell amazing, your guests will be impressed, and you won’t have to do any work. You can enjoy your time with family and friends…and figure out how to put together that new toy:)

Baked Eggnog French Toast

Baked eggnog French toast with a sweet cinnamon and nutmeg streusel topping. This easy French toast casserole recipe can be made in advance-making it the perfect recipe for Christmas brunch.

Ingredients

For the French Toast:

  • 1 loaf French Bread
  • 6 large eggs
  • 2 1/2 cups eggnog
  • 3/4 cups granulated sugar
  • 2 tablespoons vanilla extract
  • 1/2 teaspoon ground nutmeg

Streusel Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup cold butter cut into pieces
  • Maple syrup-for serving optional

Instructions

  1. 1. Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes, and evenly place in the pan.
  2. 2. In a large bowl, mix together eggs, eggnog, sugar, vanilla extract, and nutmeg. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator for several hours or overnight.
  3. 3. In a separate bowl, mix together flour, brown sugar, cinnamon, nutmeg, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.
  4. 4. When you’re ready to bake the French toast, preheat oven to 350 degrees F. Remove French toast from refrigerator and sprinkle crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.
  5. 5. Serve warm with maple syrup, if desired.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. I agree! I much prefer eggnog used in recipes vs. on its own. I had TJs eggnog covered almonds the other day- so good (I think I told you that on instagram ;)). This french toast looks amazing. I can almost smell it from here! And the make ahead factor gives it major bonus points

  2. Yum!!! I love french toast and this sounds like a great twist on one of my favorite breakfasts! I bought eggnog to bake goodies with. I am out, but this just might make me buy some more!

  3. I have a couple recipes set aside for baked French Toast that I wanted to substitute eggnog in. My plan is for Christmas breakfast and I will use challah bread. This makes it easier-thank you!

  4. Yummy that looks so good!! Both my husband and I love egg nog! Maria, question for you, is this soggy any? I’ve tried french toast casseroles in the past and they always seem soggy. It always seem they have too much liquid in them. Thanks!

  5. Hi Maria! It’s me Recipeboy and I have a trick for you! Put food coloring in the eggnog so then when your dad and brother drink it… Bam!!! It looks funny and it should freak your family out! πŸ™‚

  6. This was heavenly! I modified – less eggnog (1 1/2 C) added 1% milk (1/2C) to make up some of the difference. Had less than a full load of challah bread so went with a smaller pan thus smaller liquid ratio. Also, went with 5 instead of 6 eggs. Decreased some of the sugar by about 1/4 c. Nonetheless it was super rich and super super yummy! The first plate out of the oven was light textured and then, after it sat for a bit, the second plate was more custardy. Can’t decide which I like better – guess I have to make it again to figure it out!

  7. made this for Christmas morning! Easy preparation and easy clean up make it a must now. The taste is amazing πŸ™‚ Enough topping too. I always find that most recipes give very small toppings, but this one covered the whole casserole, plus some.

  8. Just made this recipe for Christmas morning. It was sooo good. Thanks for the recipe. My little kids were not sure about the combo but the older ones Loved it . Me too.

  9. This is my FAVORITE recipe that you’ve ever posted on here! I made it for breakfast and my family went insane over it! They loved it so much, that we decided to pass it as an “eggnog bread pudding” for dessert at our Christmas party. No one believed it was actually a breakfast dish! I like to increase the streusel though because my family really enjoys streusel. πŸ™‚

  10. made this, loved it…super easy, big hit at our christmas brunch. now a regular item, especially for Christmas morn. Thanks! Happy New Year!

  11. My family loved this! It was super easy to make and tasted delicious……one of our new favorites. I never added the 3/4 cup sugar and I halved the streusel topping…..it turned out great!

  12. This is one of new “go to” recipes for breakfast and brunch! Hubby just made a big ol’ pan of it to take to work this morning and I’m posting the photo I took of it (and a link to your recipe) on my Facebook wall.

    We LOVE it!!

    Monica

  13. We experienced this breakfast delight while staying at the Red Barn Hideaway at Salado Texas this weekend celebrating Valentines day and my birthday. Combined with fresh fruit, juice and coffee, this was the best breafast to aend a fantastic weekend.

  14. Just made this and it was delicious. I was a little disappointed by the topping, but mine was probably soggy because I put it on the night before and my husband didn’t take off the foil covering it before he stuck it in the oven.

  15. Thank you! I didn’t have my 13Γ—9 so I made this in a deeper dish. I had to cook it a bit longer but it still turned out wonderful. My hubby and very picky 8 year old gobbled it up. I can’t wait to try it made in a 13Γ—9.

  16. I made this for a work function and I’ve been dreaming of it since then. Making it tomorrow for Christmas morning. Can’t wait!

  17. Pingback: happy new year! |

Leave a Reply

Your email address will not be published. Required fields are marked *