Overnight Eggnog French Toast Casserole is the kind of holiday breakfast that practically sings “Merry Christmas” before you’ve even had your coffee. Cozy, rich, and completely make-ahead, this dish is dessert-level delicious but perfectly accepted as breakfast (or brunch, or lunch… no judgment). Read on — you’re about to become the reason everyone shows up early to the table.
Why you’ll fall head over heels for this Overnight Eggnog French Toast Casserole
This recipe nails everything you want from a festive make-ahead morning: buttery bread cubes soaked in creamy eggnog, warm spices (cinnamon, nutmeg, cloves), a maple kiss, and a crunchy Brown Sugar Pecan Crumble that toasts to perfection on top. It’s comforting, indulgent, and shockingly easy. Prep the night before, bake in the morning — boom, holiday hero.
Who doesn’t love waking up to the smell of cinnamon and maple drifting through the house? Plus, if you’re into Diy Easy Recipes, this one’s basically cheating at hosting — minimal morning work, maximum bragging rights.
A quick intro to the recipe
Think of this as French toast’s ridiculously fabulous cousin: cubes of slightly stale bread bathed in an eggnog custard, then baked until the edges are golden and the middle is custardy. The crumble on top? Game changer. It caramelizes, clings to the bread, and gives every bite that ideal sweet-crunch contrast. Serve it with berries, a drizzle of extra maple syrup, or nothing at all — it’s glorious either way.
The story behind the recipe
I developed this because I wanted brunch to be both spectacular and chill. Too many holiday breakfasts feel like they require a mandarin oranges-level of assembly at dawn. Not this one. Make everything the night before while you sip whatever grown-up beverage you prefer, then sleep in (a little). The casserole bakes while you open presents or finish wrapping — it’s practically a holiday life hack.
Also, eggnog is one of those seasonal treats that deserves more airtime than it gets. This Eggnog French Toast Casserole Overnight lets eggnog shine without feeling gimmicky. Trust me — you’ll be requesting eggnog year-round.
Ingredients breakdown — what each item does (short blurbs)
- Sturdy bread (French baguette, brioche, or challah) — Use day-old bread for texture. It soaks and holds shape instead of turning into mush.
- Eggs (large) — Build the custard and give a rich, set interior.
- Full-fat eggnog — The star liquid. Use full fat so the casserole sets right and tastes indulgent.
- Granulated sugar + optional brown sugar — Sweetness and caramel notes. You can swap half for brown sugar if you like deeper flavor.
- Pure maple syrup — Not the pancake stuff — real maple adds depth and that warm maple backbone.
- Vanilla extract — Quality matters here; it lifts flavors.
- Ground cinnamon, nutmeg, cloves, salt — The holiday spice team. A pinch of salt makes the sweetness sing.
- Brown Sugar Pecan Crumble — Pecans, butter, brown sugar, flour, a touch of spices. This toastiness is everything.
- Optional bourbon — Add to the syrup for a grown-up twist (see variations).
(You’ll notice I bolded French Toast Ingredients here because these little details matter. Use good ingredients — it shows.)
How to make it — step-by-step (short, punchy steps)
- Prep the pan. Lightly spray a 9×13-inch baking dish. Easy.
- Cube the bread. Use thick slices cut into cubes, spread in the dish in an even layer. Two-day-old bread is ideal.
- Whisk the custard. In a big bowl, whisk eggs, full-fat eggnog, vanilla, sugar, maple syrup, cinnamon, nutmeg, cloves, and a pinch of salt until smooth.
- Pour and stir. Pour custard over the bread cubes. Gently toss/stir so every cube gets coated. Press lightly so the bread soaks evenly.
- Refrigerate overnight. Cover and chill so the bread absorbs all that spiced eggnog goodness. This step is non-negotiable if you want the perfect texture. (Bold tip: don’t skip the overnight soak.)
- Make the crumble. Pulse pecans, maple syrup, and vanilla together. Then pulse flour, brown sugar, butter, and spices until crumbly (or mix by hand if no food processor). Combine both parts.
- Top and bake. Next morning, sprinkle crumble over the soaked bread. Bake at 350°F for 45–55 minutes until edges are golden and center is set (timing depends on how custardy you like it).
- Serve warm. Let it rest 5–10 minutes, then slice and serve. Optional: extra maple-bourbon syrup on the side.
Pro tips for perfect results (short, punchy bullets)
- Use day-old bread: For perfect texture, stale bread is your friend. If you forgot to plan ahead, bake fresh cubes at 350°F for ~20 minutes to dry them.
- Full-fat eggnog only. Low-fat will give runny results. Trust me.
- Press bread gently when pouring custard so the cubes can drink up the mixture. Don’t mash.
- Make the crumble ahead. Store it in the fridge and top in the morning for ultra-efficiency.
- Check for doneness by inserting a knife in the center — it should come out mostly clean with a few moist crumbs.
- No food processor? No prob. Cut butter into dry ingredients with a pastry cutter or two forks. Works like a charm.
Variations to try (creative and delicious)
- Bourbon-maple twist: Swap half the maple syrup in the custard for bourbon, and drizzle Overnight French Toast Casserole With Bourbon-maple Syrup on top right before serving for a boozy, grown-up brunch. Bold move, delicious results.
- Citrus zest: Add a teaspoon of orange zest to the custard for a bright counterpoint to the spices.
- Chocolate chip sprinkle: Toss in a handful of dark chocolate chips for pockets of molten richness.
- Nuts swap: Use walnuts or almonds in the crumble if pecans aren’t your jam.
- Gluten-free option: Use a sturdy GF brioche loaf that holds up after soaking. The texture will be slightly different but still heavenly.
Best ways to serve this Eggnog French Toast Casserole
- Fresh berries (strawberries, raspberries, or blueberries) cut the sweetness and look gorgeous.
- Maple syrup or a bourbon-maple drizzle for those who truly believe in more sauce. (IMO, that’s everyone.)
- A dollop of whipped cream or mascarpone if you’re feeling extra fancy.
- A dusting of powdered sugar for the full holiday postcard vibe.
- Pro tip: the crumble is so good you may not need syrup — but hey, why deny yourself both?
Quick tips for storage and leftovers
- Refrigerate leftovers covered for up to 4 days. Reheat single portions in the microwave (30–60 seconds) or in a 350°F oven until warmed through to keep edges crisp.
- Freeze slices individually wrapped for up to 2 months. Reheat from frozen in a 350°F oven, covered, until hot.
- If leftovers feel a touch dry, add a splash of warmed eggnog or syrup before reheating.
FAQs — short and useful
Can I use store-bought eggnog?
Yes — full-fat store-bought eggnog works great. Avoid fat-free versions.
What bread is best?
French baguette, brioche, or challah are top picks. I use French bread for economy and easy grocery access. Day-old is best.
Can I prep the crumble ahead?
Absolutely — make it the night before and keep refrigerated separately. Top just before baking.
Can kids eat it?
If you used non-alcoholic eggnog, yes. If you added bourbon to the syrup or custard, skip for kids.
How do I make it less sweet?
Reduce sugar slightly and skip extra syrup at serving. Fresh berries help too.
A few final, slightly bossy reminders
- Don’t skimp on the eggnog quality. It’s literally the flavor backbone.
- Make the crumble. Seriously — your future self will thank you.
- Prep the night before. That’s the whole point: morning minimalism, maximum deliciousness.
Final thoughts wrap-up
This Eggnog French Toast Casserole Overnight is comfort food with a class act: festive flavor, make-ahead ease, and show-stopping crunch. Whether you’re feeding a sleepy crowd on Christmas morning or just craving a cozy weekend treat, this recipe delivers big without stress. It’s exactly the kind of dish you’ll find yourself making again and again — and telling people, “I made this,” with a little smug smile.
So here’s the deal: cube the bread, whisk the custard, make the crumble (or don’t, but don’t say I didn’t warn you), refrigerate overnight, and bake yourself into holiday brunch glory. Try the Over Night Eggnog French Toast Casserole spelling if you’re tagging it on social — people search weird things, and this one deserves to be found. 😉
Ready to give it a whirl? Gather your French Toast Ingredients, put on some holiday tunes, and let this Baked French Toast Casserole show you how effortless delicious can be. Merry baking, and if anyone asks for the recipe, tell them it’s a family secret (or just send this — I won’t tell).
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Easy Overnight Eggnog French Toast Casserole – Holiday Comfort Food
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 Servings 1x
- Category: Breakfast
Description
A make-ahead baked French toast that soaks in rich eggnog and warm spices, then finishes under a crunchy brown-sugar pecan topping. Prep it the night before, slide it into the oven in the morning, and enjoy a festive, no-fuss breakfast (or dessert—no judgment). The combination of maple, cinnamon, nutmeg and cloves with a toasty pecan crumble is irresistibly cozy.
Ingredients
For the eggnog custard and casserole
- 1 loaf day-old French bread, cut into 1-inch cubes*
- 6 large eggs
- 2 1/2 cups full-fat eggnog (use full fat for best texture)
- 1/2 cup granulated sugar
- 1/4 cup pure maple syrup
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
For the brown-sugar pecan crumble
- 1 1/2 cups pecans, coarsely chopped
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) cold butter, cut into cubes
- 1 cup packed light brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Prepare the dish. Lightly grease a 9×13-inch baking pan with nonstick spray or butter. Spread the bread cubes evenly across the bottom of the dish.
- Make the custard. In a large bowl, whisk together the eggs, eggnog, granulated sugar, maple syrup, vanilla, cinnamon, nutmeg, cloves and salt until smooth and well combined.
- Soak the bread. Pour the eggnog mixture over the bread cubes, toss gently so all pieces are coated, and press down lightly so the liquid sinks in. Cover the pan tightly and refrigerate overnight (or at least several hours) so the bread absorbs the custard.
- Mix the pecans. In a medium bowl, combine the chopped pecans with 2 tablespoons maple syrup and 1 teaspoon vanilla; toss to coat and set aside.
- Make the crumble. In a food processor pulse the cold butter, brown sugar, flour, cinnamon, nutmeg and cloves until the mixture forms coarse crumbs. If you don’t have a food processor, cut the butter into the dry ingredients with a pastry cutter or two forks until pea-sized bits remain.
- Combine crumble and pecans. Stir the pecan mixture into the crumbly brown sugar mixture so the pecans are evenly coated.
- Top and bake. Remove the casserole from the fridge, scatter the pecan crumble across the top in an even layer, and bake at 350°F for 45–55 minutes. Baking time will depend on how set or custardy you prefer the center—check at 45 minutes and continue until the center is just set and the topping is golden.
- Rest and serve. Let the casserole sit 5–10 minutes after baking. Serve warm with fresh berries or extra maple syrup if you like.
Notes
-
Day-old bread is ideal. Use French baguette, brioche or challah for best results. If your bread is fresh, cube it and dry the pieces on a baking sheet at 350°F for about 20 minutes to remove moisture.
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Use full-fat eggnog. Lower-fat versions can make the casserole too loose.
-
Crumble can be prepped ahead. Make the pecan crumble the night before and refrigerate in an airtight container; add it right before baking.
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No food processor? No problem — cut the butter into the dry ingredients by hand until the mixture resembles coarse sand with small butter pieces.
-
Check doneness by inserting a knife near the center. It should come out mostly clean with a few moist crumbs if you like it custardy.
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Storage: Refrigerate leftovers up to 4 days. Reheat single portions in the microwave or warm slices in a 350°F oven until heated through. Freeze individual portions wrapped tightly for up to 2 months.
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