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Two photos of eggnog French toast bake with pecan streusel and a drizzle of maple syrup.

Eggnog French Toast Bake

An overnight French toast casserole soaked in spiced eggnog custard and topped with a crunchy pecan streusel.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 8 Servings
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf brioche or challah cubed
  • 6 large eggs
  • 2 cups eggnog
  • 1/2 cup whole milk
  • 1/3 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 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 for serving

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Whisk

Method
 

  1. Place the bread cubes in a greased 9x13-inch dish.
  2. Whisk the custard ingredients and pour over the bread.
  3. Tip: Press down so every cube is soaked.
  4. Cover and refrigerate at least 4 hours or overnight.
  5. Make the streusel and sprinkle it over the top.
  6. Bake at 350°F for 45 to 50 minutes until set and golden.
  7. Rest 10 minutes and serve with maple syrup.

Notes

Assemble the night before and add the streusel just before baking.
Slightly stale bread soaks up custard best.