My Eggnog 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?
What’s an Eggnog French Toast Casserole?
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 egg nog French toast casserole is make ahead friendly
This overnight 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.
best bread for eggnog French toast
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.
can you use store bought eggnog?
Yes! 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.
tvfgi recommends: USA 9×13 pan
I only use one metal 9×13 pan anymore, and it’s my sturdy USA pan. Nothing sticks to it and everything cooks evenly, I don’t get those annoying overcooked edges that I hate. These pans have no bells and whistles, they’re just good solid durable cookware. USA makes a whole line of bakeware and I’m slowly replacing all my pans. Plus, they’re made in the USA!
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?
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Eggnog Streusel French Toast Casserole
Equipment
- 9×13 casserole
Ingredients
- 1 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
Instructions
- Butter a 9×13 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, eggs, nutmeg, and salt. 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.
Nutrition
Fabulous Festive Dish! I took a last minute trip to visit family and my sister in laws book club was having their Christmas party potluck the next morning. I had been looking at this recipe and volunteered to make it even though I never “test drive” a new recipe on a non-family group. I was confident it would turn out great and it did! It was the hit of the buffet table. I put it in a pretty casserole dish rather than the 9″x13″ using a 1 lb. loaf of brioche, poured the three cups of eggnog mixture over and refrigerated overnight. The next morning I poured the remaining cup of liquid and topped with the streusel which I applied as suggested by clumping it a bit. The result was a deliciously creamy pudding/custard texture which contrasted wonderfully with the topping. No need for syrup or butter. It was perfect. Another excellent recipe. Thanks Sue!
Hi, Sue. This recipe looks yummy. Please check the “cook time” in the preview of the recipe. It says “1 minute”. You likely meant “1 hour”.
Thanks Beverly!
Making now…I did not put nutmeg or salt in with nog. You did not state that in the instructions. What a mess putting it in after nog was already on the bread. Thinking you were in too much of a hurry getting this to us.
Also should we bake the first 30 minutes and then put in fridge and bake 30 minutes in the morning. Busy day and now in my usual confused state of mine. Merry Christmas
All the baking should be done in the morning. And the instructions are clarified now.
I’d love to try this, but can’t find eggnog now. Can I just sub 3 cups of milk for the eggnog?
Yes, that will be fine.
Can you make this in a crock pot?
I haven’t tried that so I can’t say. I would think it might need less liquid if you try it that way, and of course it won’t get a nice crust on the outside.
Hi Sue,
I was reviewing the Egg Nog Streusel French Toast Casserole recipe and noticed the streusel topping ingredients are a little unclear. 1/2 cup butter is 8 Tbsp. Or should it be 1/4 cup butter which is 4 Tbsp?
Thanks Cathy, I just changed that to 4 Tbsp, sorry for the confusion!
Hi Sue,
I just signed up for your website and was reading the receipe for Eggnog Streusel French Toast Casserole. I’m excited about making it, but after reading the receipe I couldn’t find the size pan to put it in. After looking at the pictures I saw a 9 x 12 mentioned. Can I use a 9 x 13 for it. Is possible to add that to the receipe on line.
That should have been 9×13, and I updated the recipe to mention that, thanks!
Lovely idea for breakfast in Christmas morning! Thanks Sue for another great recipe! Pinning!
Sue, is there any possibility of making this ahead of time? It sounds wonderful!
Absolutely, you can assemble the whole thing the night before.
Great, thanks! I’m going to try this for Christmas morning brunch!
You might want to make a little bit of additional liquid (aka eggnog) to moisten the casserole before baking.
This recipe is confusing enough without tipping a few. Bakes in oven for 1 1/2 hours?
It bakes for an hour, in two 30 minute stints.
It looks amazing and definitely worth all of carbs and calories!
You’re gonna need some calories to get you through all that present opening!
For a non-alcoholic eggnog, what might I substitute for the burbon?
I think you could just leave that out and maybe add some rum flavoring?