Easy Eggnog French Toast Bake: Perfect Christmas Morning Recipe
This Eggnog French Toast Bake is a stress-free, make-ahead Christmas morning breakfast with a golden, slightly crispy top and a soft, spiced custard interior. It’s the perfect crowd-pleaser that comes together in minutes.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 loaf (about 16 oz) day-old bread (sourdough, brioche, or challah; cut into 1-inch cubes)
- 2 cups eggnog (full-fat)
- 4 large eggs (room temperature)
- 2 large egg yolks (room temperature)
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg (freshly grated is ideal)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter (melted, for greasing and dotting)
- Optional: 1-2 tablespoons bourbon or dark rum
- For the topping: 2 tablespoons brown sugar
- 1/4 cup chopped pecans or walnuts (optional)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with 1 tablespoon of the melted butter.
- Cut the loaf into 1-inch cubes. If using fresh bread, spread cubes on a baking sheet and toast in the preheated oven for 8-10 minutes, stirring once. Let cool. If using day-old bread, skip toasting.
- In a large mixing bowl, whisk together eggnog, eggs, egg yolks, granulated sugar, vanilla extract, nutmeg, cinnamon, and salt until smooth and slightly frothy. Stir in bourbon or rum if using.
- Place bread cubes in the greased baking dish in an even layer. Pour custard evenly over the bread, pressing down gently with a spatula. Let sit for 10-15 minutes at room temperature, pressing occasionally.
- Drizzle remaining 1 tablespoon melted butter over the top. Sprinkle brown sugar and chopped pecans (if using) evenly over the surface.
- Bake for 35-40 minutes, until top is golden brown and custard is set (center should jiggle slightly). If top browns too quickly, loosely cover with foil after 25 minutes.
- Remove from oven and let rest for 10 minutes. Dust with powdered sugar before serving. Serve warm.
Notes
For best texture, use day-old bread. If bread is fresh, toast cubes at 300°F for 10 minutes. Let the assembled dish rest for 10-15 minutes before baking to allow bread to absorb custard. Resting after baking is essential for clean slices. For a make-ahead option, assemble the night before, refrigerate, and add 5-10 minutes to baking time.
Nutrition
- Serving Size: 1 serving (1/8 of re
- Calories: 360
- Sugar: 22
- Sodium: 380
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 40
- Fiber: 2
- Protein: 12
Keywords: eggnog french toast bake, christmas breakfast, make-ahead breakfast, french toast casserole, holiday brunch