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Quick Overnight Eggnog French Toast Casserole Recipe

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A rich, custardy French toast casserole made with eggnog, brioche, and warm spices. Soaked overnight for maximum flavor, then baked until golden and crispy on top—perfect for holiday mornings or lazy weekends.

Ingredients

Scale
  • 1 loaf (14-16 ounces) brioche or challah bread, cut into 1-inch cubes
  • 2 cups eggnog (full-fat or low-fat)
  • 4 large eggs, room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar (for topping)
  • 1/4 cup chopped pecans or walnuts (optional, for topping)
  • Powdered sugar, for dusting
  • Maple syrup, for serving

Instructions

  1. Cut the brioche or challah into 1-inch cubes. If bread is fresh, spread cubes on a baking sheet and let dry for 1-2 hours.
  2. Grease a 9×13-inch baking dish with 1 tablespoon of the melted butter.
  3. In a large mixing bowl, whisk together eggnog, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.
  4. Spread half of the bread cubes evenly in the prepared dish. Pour half of the custard over the top. Add remaining bread cubes and pour remaining custard over everything. Gently press down with a spatula.
  5. Drizzle remaining 2 tablespoons melted butter over the top. Sprinkle with brown sugar and chopped pecans if using.
  6. Cover tightly with plastic wrap or foil and refrigerate for at least 8 hours, up to 24 hours.
  7. When ready to bake, preheat oven to 350°F (175°C). Remove casserole from fridge and let sit at room temperature for 15 minutes.
  8. Bake uncovered for 40-45 minutes, until top is golden brown and center is set. A knife inserted in the center should come out clean.
  9. Let cool for 5-10 minutes before serving. Dust with powdered sugar and serve warm with maple syrup.

Notes

Stale bread works best for soaking up custard without getting mushy. For a dairy-free version, use plant-based eggnog and coconut oil. For gluten-free, use sturdy gluten-free bread and reduce soaking time to 6-8 hours. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: eggnog french toast casserole, overnight french toast, holiday breakfast, eggnog recipe, french toast casserole, christmas breakfast, brunch casserole

Find it online: https://jollyfork.com/quick-overnight-eggnog-french-toast-casserole-recipe/