Eggnog Streusel French Toast Casserole

My Eggnog Streusel French Toast Casserole is a decadent, holiday morning worthy baked French toast that can be assembled the night before.  Can you say fantasy B&B breakfast?

First off, let me just list the elements in this incredible dish for you…

• a giant pillowy loaf of challah bread
• creamy eggnog blended with eggs and half and half
• fresh grated nutmeg
• a crunchy streusel made with butter, brown sugar, and pecans
• butter and warm maple syrup

If that doesn’t get your mouth watering you just aren’t human.  (I’m not even much of  an eggnog drinker, but I love the flavor in baked goods.)

This breakfast casserole can be completely assembled the night before and baked off in the morning while family and/or guests are waking up and drifting into the kitchen.   It’s the perfect thing to have in the oven while you open presents on Christmas morning, or when you just want to pretend you’re staying at the best B&B ever.

  I like to use challah, which is an egg enriched bread (brioche would be another good choice) because it’s soft and flavorful, and soaks up the eggnog batter so well.  The result is very luxurious, with no dry or crusty spots. I used a one and a half pound loaf, which filled my 9×13 pan and will serve a crowd.

Pick up your favorite readymade eggnog and this casserole comes together quickly.  I love to buy the premium stuff in the glass bottle, it feels so festive when that arrives at our supermarket.  It costs more, but it makes a big difference in this French toast.  Brands will vary depending on where you live, but usually a local dairy will produce an amazing eggnog each season.

The rich flavor of the eggnog soaks into the rich challah and creates a creamy texture like the very best French toast, but without all the labor. Depending on how much batter you add to the pan the casserole will either be firm and sliceable or more custardy, either way works.  As I made it the recipe sliced up like a moist cake, but if you want more of a custard center, you can add more eggnog.  The pecan streusel is a sweet crunchy bonus, don’t skip it.

Top it with foil, refrigerate, and forget it till morning.  The best part is that you can serve everybody at the same time.  Serve slices topped with butter and warm maple syrup.

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3.42 from 56 votes

Eggnog Streusel French Toast Casserole

My Eggnog Streusel French Toast Casserole is a decadent, holiday morning worthy baked French toast that can be assembled the night before.  Can you say fantasy B&B breakfast?

Course Breakfast, brunch

Cuisine American

Author Sue Moran

Ingredients

• 1 and 1/2 pound loaf of challah bread fresh or day old
• 3 cups eggnog
• 1 cup half and half
• 2 large eggs
• 1/2 tsp freshly grated nutmeg
• pinch salt

streusel topping

• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 cup pecan halves
• 4 Tbsp cold unsalted butter cut in pieces

for serving

• butter
• maple syrup

Instructions

• Butter a 9x13 casserole.
• Slice the challah into 1 inch slices, and then cut the slices into 1 inch chunks. That's approximate, don't get out the measuring tape. Put the bread into the pan and arrange in an even layer.
• Whisk together the eggnog, half and half, and eggs. Pour over the bread cubes, reserving 1 cup of the liquid for later.
• Toss the bread so it's all coated with liquid. Cover with foil and let sit for an hour.
• Preheat the oven to 350F
• Pulse all the streusel topping ingredients together in a food processor until crumbly.
• Pour the rest of the liquid over the bread, and top with the streusel topping. I like to use my fingers to make larger 'crumbles' out of the mixture.
• Cover with foil and bake for 30 minutes. Remove foil and bake for another 30 minutes, or until cooked throughout.
• Serve hot with butter and maple syrup.

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make this eggnog streusel French toast casserole your own ~

• If you’re serving adults, think about adding a shot of rum, brandy, or bourbon to your eggnog batter.

• Add blueberries or even cranberries to the pan along with the bread.

• If you don’t have egg nog you could make a traditional egg and milk mixture and add eggnog flavoring to it.

• Can you use your own homemade egg nog?   Do you have to ask?  How about this Maple Bourbon Egg Nog, for instance?