The perfect make ahead Eggnog french toast casserole for Christmas morning or brunch. A festive french toast breakfast recipe with Eggnog, cinnamon and Nutmeg.
Welp I have proved that I really love overnight french toast. I make one in just about any flavor and today I am showing you how to make Overnight Eggnog French Toast.
Christmas morning can be hectic when it comes to breakfast. Everyone is opening up presents and enjoying time together do you really want to have to cook? In my family we love to make some make ahead meals that we can just pop in the oven. Usually it’s a hashbrown casserole but this year I thought what about overnight french toast. To make it festive I decided to make an eggnog overnight french toast.
WHICH FRENCH BREAD TO USE FOR FRENCH TOAST
Now you can use any French bread but I prefer brioche. Brioche is a soft bread I am not a fan when my french toast is too crunchy. It is made with more eggs and butter than most bread which gives it a rich flavor. Some people like to make their french toast in whole slices but for a casserole I like to cube the bread into bite size pieces. One loaf should be more than enough to fill your 13×9 baking pan.
Eggnog not a favorite for everyone in your family? This can be easily made with blueberries or chocolate chips and be just as delicious! Try cranberry orange overnight french toast, grab the recipe here.
EggNog French Toast Ingredients
- Brioche Bread
- Vanilla Extract
- Light Brown Sugar
- Granulated Sugar
How to make overnight Eggnog french toast
Grease a 13×9 inch pan. Layer in cubed pieces of brioche bread.
In a medium sized bowl combine eggs, eggnog, milk, vanilla, brown sugar, cinnamon, nutmeg and salt. Pour egg mixture over cubed bread. Cover and refrigerate overnight.
In the morning take the pan out of the fridge and let it sit on the counter for about 20-30 minutes. You don’t want to put a cold pyrex in the oven it can shatter.
Preheat oven to 350 degrees. To make the topping combine brown sugar, granulated sugar and cinnamon. Cut in cold butter.
Sprinkle topping over your french toast. Bake for 40 minutes at 350 degrees. Top with confectioner’s sugar or maple syrup when served.
- 1 Loaf of Brioche Bread Cubed
- 6 Eggs
- 2 Cups of Eggnog
- 1 Cup of Milk
- 1 tbsp of Vanilla Extract
- 3 tbsp of Light Brown Sugar
- 1 tsp of Cinnamon
- 1/4 tsp of Nutmeg
- 1/2 tsp of Salt
- Confectioner's sugar or maple syrup (optional)
- 4 tbsp of Brown Sugar
- 2 tbsp of Granulated Sugar
- 2 tbsp of Cold Butter
- 1/2 tbsp of Cinnamon
- Grease a 13x9 inch pan.
- Cube Brioche bread into bite size pieces and layer in the greased pan.
- Combine eggs, eggnog, milk, vanilla, brown sugar, cinnamon, nutmeg and salt.
- Pour egg mixture over cubed bread.
- Cover and refrigerate overnight.
- In the morning take the pan out of the fridge and let it sit on the counter for about 20-30 minutes. You don't want to put a cold pyrex in the oven it can shatter.
- Preheat oven to 350 degrees
- For the topping combine brown sugar, granulated sugar and cinnamon. Cut in cold butter.
- Sprinkle topping over your french toast.
- Bake for 40 minutes at 350 degrees.
- Top with confectioner's sugar or maple syrup when served.
For a stronger lemon taste add 1 more lemon to zest and juice. Make sure to not put the pan in the oven too cold.