Eggnog French Toast Bake is a show-stopping breakfast casserole that transforms day old French bread into a decadent holiday treat. Infused with luscious eggnog, aromatic spices, and crowned by a golden crunchy crumble topping, it offers a delightful balance of creamy custard and crisp texture. Perfectly make ahead for a festive morning.

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I really enjoy making my Eggnog French Toast Bake for holiday breakfasts. Its rich eggnog flavor and crunchy crumble topping make it a hearty and festive meal.

I start off by tossing about 10 cups of 1-inch French bread cubes with a custardy mix of 8 large eggs, 4 cups of eggnog, and 1 cup whole milk. Adding 2 teaspoons of vanilla extract with 1/2 teaspoon each of ground nutmeg and ground cinnamon along with 1/4 teaspoon salt gives it that signature warm spice flavor.

The topping is a mix of 1/2 cup unsalted butter (melted), 1/2 cup granulated sugar, 1/2 cup brown sugar, and 1/2 cup all-purpose flour. I even add 1 cup of chopped pecans for extra crunch.

This dish not only tastes great but also has a good balance of proteins and carbs to start the day off right. Enjoy making it and sharing it with family and friends.

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, I love how the eggnog and spices give it a warm, festive taste that really gets me into the holiday mood. Second, the make-ahead part is a game changer since I can throw it together the night before and not worry about it on the morning of my busy mornings. Third, the crunchy crumble topping mixed with the soft, custardy French toast is just an awesome contrast of textures that makes every bite interesting. Finally, using day-old French bread feels like a great way to not waste food and turn something ordinary into a special treat.

Ingredients

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Eggnog: Creamy, sweet with warm spices; adds a unique, festive flavor.
French Bread: Starchy, hearty base; absorbs flavors for a soft, satisfying texture.
Eggs: Protein-rich and binding; create a firm, custardy structure for every bite.
Milk: Provides extra moisture and creaminess; evens out the overall richness.
Butter: Adds a rich, indulgent taste while helping maintain a luscious texture.
Sugars: Enhance sweetness and aid in forming a delightfully crisp, caramelized top.
Pecans: Crunchy and nutritious; contribute healthy fats and a pleasant nutty crunch.

Ingredient Quantities

1 loaf day-old French bread (about 10 cups of 1-inch cubes)

8 large eggs

4 cups eggnog

1 cup whole milk

2 teaspoons vanilla extract

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter, melted

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup all-purpose flour

1 cup chopped pecans (optional)

How to Make this

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1. Preheat your oven to 350°F and lightly butter a 9×13-inch baking dish.

2. Cube the day-old French bread into 1-inch pieces and put them in the baking dish.

3. In a large bowl, whisk together the eggs, eggnog, milk, vanilla extract, ground nutmeg, cinnamon, and salt until well mixed.

4. Pour the egg mixture evenly over the bread cubes and let it soak for about 15 minutes.

5. Meanwhile, mix the melted butter, granulated sugar, brown sugar, and flour in another bowl. If you’re using the pecans, stir them in last.

6. Evenly sprinkle the crumble topping over the bread and egg mixture.

7. Cover the dish with plastic wrap and refrigerate it for at least an hour or even overnight if you can plan ahead.

8. When ready to bake, remove the cover and pop the dish in the preheated oven.

9. Bake for 45 to 55 minutes until the custard is set and the topping gets golden and crunchy.

10. Let it cool a bit before serving warm. Enjoy your Eggnog French Toast Bake!

Equipment Needed

1. Preheated oven (set to 350°F) and a 9 x 13-inch baking dish that you lightly butter
2. A cutting board and a bread knife to cube the day-old French bread
3. A large mixing bowl and a whisk to mix the eggs, eggnog, milk, vanilla, spices, and salt
4. A set of measuring cups and spoons for all the liquid and dry ingredients
5. A second bowl to blend the melted butter, granulated sugar, brown sugar, and flour (plus pecans if you choose to add them)
6. A piece of plastic wrap to cover the dish before refrigerating
7. Oven mitts to safely handle the hot dish after baking

FAQ

What bread should I use? The day-old French bread is the best cuz its a bit dry so it soaks up all the eggnog mix real good.

Can I use fresh bread instead? Fresh bread can work but it may get too soggy since it doesn’t absorb the custard as well as day-old bread.

What if I dont have eggnog? You can mix whole milk with a bit more cinnamon and nutmeg, but could lose that special eggnog flavor.

Is prepping ahead recommended? Yes, you can mix everything up the night before then pop it in the oven in the morning which makes life easier.

Are pecans necessary? Pecans are totally optional; add em if you like a crunchy texture, otherwise its still super tasty without them.

Eggnog French Toast Bake Recipe Substitutions and Variations

If you can’t find day-old French bread, try using challah or brioche instead. These breads soak up the custard nicely and add a sweet depth to the dish.
Not into eggs or need a vegan option? You can mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg, let it sit a few minutes, then use it in place of one egg.
Can’t locate eggnog? Mix together 3 cups of half and half with 1 cup of heavy cream and a pinch more cinnamon and nutmeg to get that similar cozy flavor.
If whole milk isn’t handy, feel free to swap it out with almond milk or oat milk. They work pretty well in lightening up the dish while keeping it tasty.
Don’t love pecans? Toasted walnuts or even almond slivers are awesome alternatives that add a similar crunch and nutty hint.

Pro Tips

1. If you have the time, let the bread soak in the egg mixture a bit longer than the 15 minutes suggested. This helps the flavors really meld and makes the custard extra creamy.
2. Make sure you chill the dish in the fridge for at least an hour. It not only helps the flavors get better but also gives the crumble topping time to set up right before baking.
3. When mixing the crumble topping, be sure to stir well so that the butter, sugars and flour come together evenly. That extra step helps the topping turn out crispy and delicious.
4. If you decide to add pecans, wait to mix them in until after the main mixing is done. This makes sure they dont get too soggy and still add a nice crunch to each bite.

Eggnog French Toast Bake Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

534

kcal

Equipment: 1. Preheated oven (set to 350°F) and a 9 x 13-inch baking dish that you lightly butter
2. A cutting board and a bread knife to cube the day-old French bread
3. A large mixing bowl and a whisk to mix the eggs, eggnog, milk, vanilla, spices, and salt
4. A set of measuring cups and spoons for all the liquid and dry ingredients
5. A second bowl to blend the melted butter, granulated sugar, brown sugar, and flour (plus pecans if you choose to add them)
6. A piece of plastic wrap to cover the dish before refrigerating
7. Oven mitts to safely handle the hot dish after baking

Ingredients

1 loaf day-old French bread (about 10 cups of 1-inch cubes)
8 large eggs
4 cups eggnog
1 cup whole milk
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans (optional)

Directions

Preheat your oven to 350°F and lightly butter a 9×13-inch baking dish.
Cube the day-old French bread into 1-inch pieces and put them in the baking dish.
In a large bowl, whisk together the eggs, eggnog, milk, vanilla extract, ground nutmeg, cinnamon, and salt until well mixed.
Pour the egg mixture evenly over the bread cubes and let it soak for about 15 minutes.
Meanwhile, mix the melted butter, granulated sugar, brown sugar, and flour in another bowl. If you're using the pecans, stir them in last.
Evenly sprinkle the crumble topping over the bread and egg mixture.
Cover the dish with plastic wrap and refrigerate it for at least an hour or even overnight if you can plan ahead.
When ready to bake, remove the cover and pop the dish in the preheated oven.
Bake for 45 to 55 minutes until the custard is set and the topping gets golden and crunchy.
Let it cool a bit before serving warm. Enjoy your Eggnog French Toast Bake!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.