Baked Eggnog French Toast

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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:)

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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.
4.37 from 22 votes


For the French Toast:

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


  • 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. 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. 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. 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. Serve warm with maple syrup, if desired.

Have you tried this recipe?

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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!
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  1. This is the perfect way to incorporate eggnog into your morning! I also love that it’s a bake-ahead…makes life so much easier!

  2. I’m not an eggnog drinker, either. But I’ve gone through more eggnog than ever before in our baking this year! This looks so YUM!!

  3. I’m with you – I can’t drink eggnog, but I LOVE the flavor in recipes! This French toast sounds absolutely amazing.

  4. 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!

  5. OMG! This looks amazing and dangerous! Your recipe says serves 16, but I’m betting I could eat it all myself! 🙂

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

  7. 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.

  8. 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. 🙂

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

  10. 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… turned out great!

  11. 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!!


  12. 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.

  13. Love the Baked Eggnog French Toast – now that eggnog is not available at my grocery, do you have any suggested substitutions to keep making it all year long? Thanks@

  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 13×9 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 13×9.

  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. 5 stars
    Delicious and easy! I made it as written and it turned out great! I didn’t bake it for about 11 hours after I mixed it all up and nothing got too mushy/broke down like I was afraid of. Everyone loved it and no one used syrup as it was sweet enough on its own.

  18. 5 stars
    I added some vanilla, cinnamon, and a dash of cloves. The middle was cooked through but a little custard like. The smell was heaven and it was so good that all I put was a pat of butter in the top. I’ll definitely make it again!

  19. 5 stars
    Thank you so much for sharing this recipe. We love, LOVE this recipe! I’ve made it the last 5 years for Christmas (I’ve even made it when we stayed at an Air B & B!) Shared some with the neighbor couple last year and they loved it too! Just prep it the night before and pop it in the oven in the morning.
    When it’s just the two of us, I make half the recipe and use an 8 x 8 inch baking dish and it’s plenty for us for a few days. Even though I’m not an eggnog fan, this recipe makes me wish eggnog was available year ’round. Can’t wait for Christmas morning!

  20. 5 stars
    I have been making this for years and it is always a hit!! Easy to adjust based on the size of the pan. I often need to bake it for longer than recommended to get it cook through to the middle.

  21. 5 stars
    My family loves this and it has become a Christmas morning breakfast tradition. It’s so sweet you don’t even need syrup. And I cheat a little and cut back on the eggnog and add some rum which Cooks out but the flavors still there.

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