Eggnog French Toast Casserole Recipe Easy Make-Ahead Holiday Breakfast

Imagine this: a chilly December morning, twinkling lights still glowing in the living room, and the scent of sweet eggnog mingling with cinnamon and nutmeg wafting through the house. I’ll be honest—the first time I made this Eggnog French Toast Casserole, I wasn’t expecting such a wave of nostalgia to hit me. The creamy, custardy center, the golden top with just the right amount of crisp, and that unmistakable eggnog aroma—well, it’s basically Christmas morning in a baking dish.

Years ago, when I was knee-high to a grasshopper, my grandma used to whip up a French toast casserole for our holiday breakfasts. Back then, I had no clue how easy it was to turn a bunch of pantry staples into something that felt so special. Fast forward to a snowed-in weekend last winter—I found myself with leftover eggnog and a loaf of crusty bread begging for a second life. That’s when inspiration struck, and (in the name of research, of course) I tested this recipe until it felt like a warm hug in casserole form.

My family couldn’t stop sneaking bites off the cooling rack. The kids made sure there were zero leftovers, and my partner declared it “dangerously easy.” Let’s face it, when you can assemble breakfast the night before and bake it off with zero fuss, you’re golden. This casserole is perfect for potlucks, a sweet treat for your kids, or to brighten up your Pinterest breakfast board. Honestly, if you want something festive, comforting, and just the right amount of indulgent, you’re going to want to bookmark this one. It’s become a staple for family gatherings and gifting (and, well, for lazy weekends when you just need a little extra cheer).

Why You’ll Love This Eggnog French Toast Casserole

If you’re searching for a holiday breakfast that’s effortless but feels totally special, this Eggnog French Toast Casserole is the answer. I’ve tested it a dozen times—different kinds of bread, various eggnog brands, even a dairy-free version once (just to see!). Here’s why this casserole stands out from all the rest:

• Quick & Easy: Assembles in under 15 minutes. Perfect for busy mornings or when you’ve got hungry guests waiting.
• Simple Ingredients: No fancy grocery trips needed. You probably have most of the essentials already—eggs, bread, eggnog, spices.
• Perfect for Holidays: Designed for Christmas brunch, New Year’s breakfast, or cozy winter weekends. The eggnog flavor is pure nostalgia.
• Crowd-Pleaser: Kids love the sweet, custardy texture, and adults appreciate that touch of holiday spirit in every bite.
• Unbelievably Delicious: The mix of creamy, spiced custard and golden, crisp-topped bread hits all the right notes. It’s next-level comfort food.

What makes my version different? Instead of just pouring eggnog over bread, I blend it with a bit of cream cheese for extra richness and use thick-cut bread to soak up all that flavor without turning mushy. I always sprinkle a brown sugar-cinnamon layer on top for a caramelized finish. Trust me—once you taste it, you’ll know why I keep coming back to this recipe every year.

This isn’t just another casserole. It’s the kind that makes you pause after the first bite. It’s comfort food—holiday style—without the hassle. Whether you’re hosting a brunch, need something make-ahead for busy mornings, or just want to treat yourself, this casserole brings everyone together around the table. It’s easy to scale up, easy to adapt, and guaranteed to make your mornings brighter (I mean, who doesn’t want that?).

What Ingredients You Will Need

This cozy eggnog French toast casserole is all about simple, wholesome ingredients coming together for a festive flavor punch. Most are pantry staples or easy seasonal finds, and you can swap a few if needed. Here’s what you’ll need:

• For the Casserole:
  • Thick-cut bread (16 oz / 450 g, preferably brioche or challah, slightly stale works best)
  • Eggnog (2 cups / 480 ml, classic or dairy-free—use your favorite brand)
  • Large eggs (5, room temperature)
  • Cream cheese (4 oz / 115 g, softened; adds richness and a creamy texture)
  • Milk (1/2 cup / 120 ml, whole or 2%—or almond milk for dairy-free)
  • Granulated sugar (1/3 cup / 65 g; you can sub coconut sugar for a deeper flavor)
  • Vanilla extract (2 tsp / 10 ml)
  • Ground cinnamon (1 1/2 tsp / 3 g)
  • Ground nutmeg (1/2 tsp / 1 g; fresh grated is awesome if you have it)
  • Salt (1/4 tsp / 1.5 g)
• For the Topping:
  • Brown sugar (1/3 cup / 65 g)
  • Unsalted butter (2 Tbsp / 28 g, melted)
  • Ground cinnamon (1/2 tsp / 1 g)
  • Pecans or walnuts (optional, 1/2 cup / 50 g, chopped; adds crunch)
• Optional Add-Ins:
  • Dried cranberries (1/3 cup / 40 g; for a tart, festive twist)
  • Orange zest (from 1 orange; adds brightness)

If you need gluten-free, swap the bread for your favorite gluten-free loaf. For a lighter version, use reduced-fat cream cheese and almond milk. I’ve tried a few different brands of eggnog—honestly, they all work, but the ones with real spices taste best. In summer, you can use regular milk and add berries instead of cranberries for a totally different vibe. Don’t worry if you’re missing something here—this casserole is forgiving (and you can always improvise with what’s on hand).

Equipment Needed

You don’t need any fancy gadgets to whip up this Eggnog French Toast Casserole. Here’s what I use (and a few tips if you’re missing something):

• Large mixing bowl: For whisking up the eggnog custard. Any sturdy bowl will do.
• Whisk: Helps blend everything smoothly. A fork works in a pinch, but a whisk makes quick work of it.
• 8×11-inch (20×28 cm) baking dish: Glass or ceramic is best. If you only have a 9×13-inch (22×33 cm), reduce the baking time by 5-10 minutes.
• Serrated knife: For slicing the bread—especially helpful if it’s a bit stale.
• Measuring cups and spoons: Accuracy helps the casserole set just right.
• Small bowl: For mixing the topping.
• Plastic wrap or foil: For covering the casserole if prepping ahead.

I’ve made this recipe with a hand mixer when my cream cheese was stubborn, but usually a good whisk does the job. If you’re on a budget, don’t worry—a basic baking dish and mixing bowl are all you truly need. After baking, let the dish soak in warm water for easy cleaning. Trust me, you’ll want to make this again and again, so keeping your tools in good shape helps!

Preparation Method

Here’s how you bring this cozy casserole together. Follow these steps for a perfectly festive breakfast:

1. Prep the Bread: Cut the thick-cut bread into 1-inch (2.5 cm) cubes. You want about 10 cups (roughly 16 oz / 450 g). If the bread is fresh, let the cubes sit out for 30 minutes to dry out—this prevents sogginess.
2. Make the Custard: In a large bowl, whisk together 2 cups (480 ml) eggnog, 5 large eggs, 4 oz (115 g) softened cream cheese, 1/2 cup (120 ml) milk, 1/3 cup (65 g) sugar, 2 tsp (10 ml) vanilla extract, 1 1/2 tsp (3 g) cinnamon, 1/2 tsp (1 g) nutmeg, and 1/4 tsp (1.5 g) salt. Whisk until smooth and creamy—don’t worry if there are tiny cream cheese specks.
3. Combine Bread and Custard: Place bread cubes in the greased baking dish. Pour the custard evenly over the bread, gently pressing down so all pieces soak up the mixture. Let it sit for at least 10 minutes (or cover and refrigerate overnight).
4. Add Optional Mix-Ins: Sprinkle in dried cranberries and/or orange zest for extra flavor. You know, sometimes I toss in a handful of chocolate chips just for fun!
5. Prepare the Topping: In a small bowl, mix 1/3 cup (65 g) brown sugar, 2 Tbsp (28 g) melted butter, 1/2 tsp (1 g) cinnamon, and chopped nuts if using. Sprinkle over the casserole.
6. Bake: Preheat oven to 350°F (175°C). Bake uncovered for 40-50 minutes, until the top is golden brown and the center is set (a knife inserted should come out mostly clean).
7. Rest and Serve: Let the casserole sit for 10 minutes before serving. The custard will finish setting, and the flavors meld together beautifully.

Prep Notes: If baking directly from the fridge (after chilling overnight), add an extra 10 minutes to the bake time. If it starts browning too quickly, cover with foil for the last 10 minutes. The casserole should smell sweet and spicy, with a gentle jiggle in the center—don’t worry, it firms up as it cools.

Efficiency Tip: Prep everything the night before, so all you need to do is pop it in the oven while you sip your morning coffee. I’ve learned the hard way—don’t skip letting the bread soak! It’s the secret to that creamy, custardy texture.

Cooking Tips & Techniques

Let’s be real: French toast casseroles can go from dreamy to soggy in a flash. Here’s what I’ve learned (sometimes the hard way!) after making this recipe more times than I care to admit:

• Let the bread soak: Don’t rush this step. If you have time, overnight soaking gives the bread that perfect custard finish. Ten minutes is good, but a few hours is better.
• Use slightly stale bread: Fresh bread can get mushy. If yours is soft, toast it briefly in the oven (350°F/175°C for 5 minutes) before cubing.
• Don’t overmix the custard: Blend until smooth. Tiny cream cheese bits are okay—they melt into the casserole.
• Watch the bake time: Every oven’s a bit different. Start checking at 40 minutes. The center should have a gentle jiggle, not slosh.
• Avoid overcrowding mix-ins: Too many add-ins (nuts, fruit, chocolate) can weigh down the custard. A handful is plenty.

Once, I forgot to grease my baking dish—big mistake. The casserole stuck, and cleanup was a nightmare. Always grease your dish, even if it’s nonstick. If you’re multitasking (like prepping coffee and bacon), set a timer for the casserole. I’ve learned that a little planning goes a long way for holiday breakfasts!

Consistency tip: Cut bread evenly so everything bakes at the same rate. And if you want that caramelized top, don’t skimp on the brown sugar. It makes all the difference.

Variations & Adaptations

One of the best things about this Eggnog French Toast Casserole is how easy it is to customize. Here are a few of my favorite ways to switch things up:

• Gluten-Free Version: Substitute your favorite gluten-free bread. I’ve used Udi’s and Canyon Bakehouse with good results. You may need to shorten the soak time since gluten-free bread absorbs faster.
• Dairy-Free Adaptation: Swap the eggnog for almond or oat nog (found at most grocery stores), use dairy-free cream cheese, and almond milk. The flavor is still festive and rich.
• Berry Burst: In spring, add 1 cup (150 g) fresh berries instead of cranberries. Blueberries or raspberries work beautifully and make it feel like a whole new recipe!
• Spiced Apple: Toss in 1 cup (120 g) diced apples and a pinch of ground ginger for a cozy autumn twist.
• Chocolate Chip Delight: Sprinkle in 1/2 cup (90 g) mini chocolate chips before baking. My kids always request this version!

If you have nut allergies, simply skip the nuts in the topping or use sunflower seeds for crunch. For a lighter casserole, use low-fat milk and cream cheese. Honestly, I’ve tried every version at least once, and each brings something special to the table. The dairy-free batch surprised me—it was just as creamy! So, don’t be afraid to make this recipe your own.

Serving & Storage Suggestions

This casserole shines when served warm, straight from the oven. I like to dust the top with powdered sugar or drizzle a bit of maple syrup for extra holiday flair. It’s lovely with fresh berries or a dollop of whipped cream (if you’re feeling indulgent).

• Serving Temperature: Warm is best, but room temperature works for brunch buffets.
• Presentation: Cut into squares and serve on a festive platter. A sprinkle of cinnamon or orange zest looks beautiful.
• Pairings: Serve with coffee, hot cocoa, or a mimosa. Bacon or sausage on the side rounds out the meal.

Leftovers? No problem. Store tightly covered in the fridge for up to 3 days. Reheat in the oven (covered with foil at 325°F/165°C for 15 minutes) or microwave individual servings for 30 seconds. You can also freeze portions—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat as above. The flavors deepen after a day, so leftovers taste even better (if you have any, that is!).

Nutritional Information & Benefits

Here’s a quick estimate per serving (based on 8 servings):

• Calories: ~320
• Protein: 9g
• Fat: 14g
• Carbohydrates: 38g
• Sugar: 18g
• Fiber: 2g

Eggnog brings calcium and vitamin D, while eggs add protein and nutrients. Using whole grain bread can bump up fiber. This recipe is easily made gluten-free or dairy-free, and you can reduce sugar by swapping in coconut sugar or omitting the topping. Allergens include eggs, dairy, wheat, and nuts (if using). From a wellness perspective, I love that you can make this as light or rich as you want. It’s all about balance—and a little holiday joy!

Conclusion

If you’re looking for a festive breakfast that’s easy, comforting, and guaranteed to put a smile on everyone’s face, this Eggnog French Toast Casserole is your new holiday hero. Customize it, make it ahead, and enjoy stress-free mornings with the ones you love.

I keep coming back to this recipe—partly for the taste, partly for the memories it brings. It’s a little slice of holiday magic. If you give it a try, let me know how you make it your own! Drop a comment, share your favorite add-ins, or tag me with your casserole creations. (Honestly, your feedback means the world.)

Wishing you cozy mornings and plenty of sweet moments—happy baking!

Frequently Asked Questions

Can I assemble the casserole the night before?

Absolutely! Just cover it and store in the fridge overnight. Bake straight from the fridge—add about 10 extra minutes to the bake time.

What’s the best bread to use?

Brioche or challah are my favorites for their softness and flavor. French bread works too—just make sure it’s slightly stale so it soaks up the custard.

Can I freeze Eggnog French Toast Casserole?

Yes! Wrap cooled portions tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Is this recipe suitable for gluten-free or dairy-free diets?

Definitely. Use gluten-free bread and dairy-free eggnog/cream cheese to adapt the recipe for your needs.

How do I know when it’s done baking?

The top will be golden, and the center should have a gentle jiggle. Insert a knife in the middle—it should come out mostly clean. If not, bake a few minutes longer.

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