Eggnog French toast bake is the make-ahead holiday breakfast that tastes like Christmas morning in a casserole dish. Cubes of soft bread soak overnight in a creamy eggnog custard scented with nutmeg, cinnamon, and vanilla, then bake into a puffy, golden dish with a crunchy pecan streusel on top.
This easy eggnog French toast bake recipe takes only 15 minutes of prep the night before. You simply cube the bread, whisk the custard, pour it over, and refrigerate. In the morning, you add the streusel and bake while you open presents or enjoy a cup of coffee, with no standing at the stove flipping slices.
It is ideal for Christmas breakfast, New Year’s brunch, holiday guests, and any slow morning when you want something special. The center is custardy and tender, the edges are crisp, and a drizzle of maple syrup makes every bite taste like the season.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 9 hours, including chilling
Servings: 8 servings
Category: Breakfast / Brunch
Why You’ll Love This Eggnog French Toast Bake
- Prepared the night before for a stress-free morning
- Creamy, custardy center with a crunchy pecan streusel
- Warm eggnog, nutmeg, and cinnamon flavor
- Feeds a crowd with one dish
- A festive Christmas morning tradition
Ingredients You’ll Need for Eggnog French Toast Bake
- 1 loaf (about 14 ounces) brioche or challah, cut into 1-inch cubes
- 6 large eggs
- 2 cups eggnog
- 1/2 cup whole milk
- 1/3 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- For the streusel: 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1/2 cup chopped pecans, 1 teaspoon cinnamon, 6 tablespoons cold butter, cubed
- Maple syrup and powdered sugar, for serving
How to Make Eggnog French Toast Bake
- Grease a 9×13-inch baking dish and spread the bread cubes evenly in it.
- Whisk the eggs, eggnog, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
- Pour the custard over the bread and press down gently so every cube is moistened.
- Cover tightly and refrigerate for at least 4 hours, or overnight.
- In the morning, preheat the oven to 350°F and take the dish out of the refrigerator while the oven heats.
- Mix the flour, brown sugar, pecans, and cinnamon in a bowl, then cut in the cold butter with your fingers until crumbly.
- Sprinkle the streusel evenly over the soaked bread.
- Bake for 45 to 50 minutes until puffed, golden, and set in the center, covering loosely with foil if the top browns too fast.
- Rest for 10 minutes and serve with maple syrup and a dusting of powdered sugar.
Tips for the Best Eggnog French Toast Bake
- Use sturdy bread. Brioche or challah soaks up the custard without turning mushy, and slightly stale bread works even better.
- Press the bread down gently after pouring the custard so every piece is soaked evenly.
- Let it chill at least 4 hours. A longer soak means a more custardy and flavorful center.
- Cover loosely with foil if the streusel browns too fast, and remove it for the final 10 minutes.
- Check that the center is set. A knife inserted in the middle should come out clean, with no liquid egg.
Variations to Try
- Add a splash of rum or bourbon to the custard
- Stir in dried cranberries or chopped apples
- Use cinnamon rolls instead of bread cubes
- Skip the streusel and top with whipped cream
- Swap pecans for walnuts or sliced almonds
How to Store It
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 45 to 60 seconds, or in a 325°F oven for 10 minutes.
Freeze baked portions wrapped individually for up to 2 months. Thaw overnight and reheat in the oven for a quick breakfast.
Frequently Asked Questions
Can I use regular milk instead of eggnog?
Yes, but you will lose the eggnog flavor. Use 2 1/2 cups of milk plus a pinch of extra nutmeg and a splash of vanilla.
Can I assemble this the night before?
Yes. Assemble the soaked bread, refrigerate overnight, and add the streusel right before baking.
Why is my French toast bake soggy in the middle?
It was likely underbaked or the bread was too soft. Use sturdy bread and bake until a knife in the center comes out clean.
What bread works best?
Brioche, challah, and thick French bread work best because they soak up custard while keeping their structure.
Eggnog French Toast Bake
Ingredients
Equipment
Method
- Place the bread cubes in a greased 9x13-inch dish.
- Whisk the custard ingredients and pour over the bread.
- Tip: Press down so every cube is soaked.
- Cover and refrigerate at least 4 hours or overnight.
- Make the streusel and sprinkle it over the top.
- Bake at 350°F for 45 to 50 minutes until set and golden.
- Rest 10 minutes and serve with maple syrup.
Notes
Slightly stale bread soaks up custard best.