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Cozy Eggnog French Toast Casserole – Easy Overnight Breakfast

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This overnight eggnog French toast casserole is the accidental overachiever of holiday breakfasts—rich, spiced, and impossibly easy. Prep it in 15 minutes the night before, and wake up to a golden, puffed-up showstopper that tastes like Christmas in a pan.

Ingredients

Scale
  • 1 loaf (about 16 oz) day-old brioche or challah, cut into 1-inch cubes
  • 2 cups eggnog, full-fat preferred
  • 4 large eggs, room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg, plus more for garnish
  • Pinch of salt
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar, light or dark
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1/2 cup toasted pecans or walnuts, chopped (optional)
  • 1/3 cup dried cranberries or golden raisins (optional)
  • 1 tablespoon bourbon or dark rum (optional)

Instructions

  1. Prep the bread (5 minutes): Cut your day-old brioche or challah into 1-inch cubes. Spread the cubes evenly in your greased 9×13 baking dish.
  2. Make the custard (5 minutes): In your large mixing bowl, whisk together the eggs and sugar until they’re pale and slightly frothy, about 1 minute. Pour in the eggnog, vanilla, cinnamon, nutmeg, and salt. Whisk until everything is smooth and well combined. If you’re adding bourbon or rum, stir it in now.
  3. Assemble the casserole (3 minutes): Pour the custard evenly over the bread cubes. Gently press down on the bread with a spatula to make sure every piece gets soaked. Cover tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.
  4. Make the streusel (5 minutes, can be done ahead): In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold butter cubes. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces. If you’re using nuts, stir them in now. Cover and refrigerate until you’re ready to bake.
  5. Bake the casserole (45-55 minutes): The next morning, take the casserole out of the fridge and let it sit on the counter while the oven preheats to 350°F (175°C). Remove the plastic wrap and sprinkle the streusel topping evenly over the top. Bake for 45-55 minutes, until the casserole is puffed up, golden brown, and the center is set. A knife inserted in the middle should come out clean. If the top is browning too quickly, tent loosely with foil for the last 15 minutes.
  6. Rest and serve (10 minutes): Let the casserole rest for 10 minutes after it comes out of the oven. Sprinkle with a little extra nutmeg or a dusting of powdered sugar. Serve warm with maple syrup, whipped cream, or a drizzle of caramel sauce.

Notes

Don’t skip the overnight soak—the bread needs time to absorb the custard. Use day-old bread for best texture. Keep streusel butter cold for a crumbly topping. Let casserole rest 10 minutes after baking for clean slices. Double the streusel for extra crunch. Leftovers keep in the refrigerator for up to 4 days. Can be frozen unbaked (without streusel) for up to 3 months.

Nutrition

Keywords: eggnog French toast casserole, overnight French toast casserole, holiday breakfast, Christmas brunch, eggnog casserole, easy French toast casserole

Find it online: https://lumalunch.com/cozy-eggnog-french-toast-casserole-easy-overnight-breakfast/