Description
This Eggnog French Toast Casserole is a festive and indulgent breakfast perfect for the holiday season. Cubed French bread is soaked overnight in a rich custard made with eggs, vanilla, and creamy eggnog, then baked over a brown sugar and maple syrup base. The result is a golden, puffy casserole infused with warm cinnamon and nutmeg, making it a delicious and effortless Christmas morning tradition.
Ingredients
Scale
Base Mixture
- 1/2 cup (1 stick) butter
- 1 cup packed brown sugar
- 2 tablespoons maple syrup
Bread
- 1 loaf French bread, cut into 1-inch cubes
- Cinnamon, to taste
- Nutmeg, to taste
Custard
- 8 eggs
- 2 cups prepared eggnog
- 1 teaspoon vanilla extract
Instructions
- Prepare the Baking Dish: Grease a 9- by 13-inch baking dish or two 8- by 8-inch baking dishes with butter or coat with nonstick cooking spray to prevent sticking.
- Make the Brown Sugar Syrup: In a medium saucepan, melt the butter over medium heat. Stir in the packed brown sugar and maple syrup continuously until the mixture comes to a boil. Remove from heat promptly to avoid burning and immediately pour this syrup into the prepared baking dish, spreading evenly.
- Arrange the Bread Cubes: Spread the cubed French bread evenly over the brown sugar mixture in the baking dish. Sprinkle the bread cubes with cinnamon and nutmeg according to your taste to impart warmth and spice.
- Prepare the Custard: In a large bowl, whisk the eggs thoroughly. Add the prepared eggnog and vanilla extract, mixing until well combined to create a smooth custard.
- Soak the Bread: Pour the custard evenly over the bread cubes in the baking dish. Gently press down on the bread so that all pieces are soaked well in the custard mixture. This ensures a fully custardy texture once baked.
- Refrigerate Overnight: Cover the baking dish tightly with aluminum foil and place it in the refrigerator to soak for at least 8 hours or overnight. This step allows the bread to absorb all the custard flavors.
- Bake Covered: Remove the casserole from the fridge. Preheat your oven to 325°F (163°C). Bake the casserole covered with foil for 40 minutes to allow the custard to set gently without drying out.
- Bake Uncovered: After 40 minutes, increase the oven temperature to 375°F (190°C) and remove the foil. Continue baking uncovered for an additional 5 to 10 minutes, or until the top is puffed, golden brown, and a knife inserted in the center comes out clean or with only moist crumbs.
Notes
- Eggnog French Toast Casserole is best prepared the night before for an easy, ready-to-bake holiday breakfast.
- Use day-old French bread if possible for better texture; fresh bread can get too mushy.
- Adjust the cinnamon and nutmeg to your preference—start with a light sprinkle and add more if desired.
- This casserole can be assembled and baked in individual portions using smaller dishes for easy serving.
- Leftovers keep well refrigerated and can be reheated gently in the oven or microwave.
- For added texture, consider topping with chopped pecans or walnuts before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 329 kcal
- Sugar: 25 g
- Sodium: 299 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 154 mg
