This baked eggnog French toast casserole turns store-bought eggnog, eggs, and bread into a soft-centered breakfast with golden, crisp edges. It is easy to assemble ahead, then serve warm from the oven for a holiday brunch or a cozy weekend meal.
Ingredients
- 1 tablespoon (14 g) unsalted butter, for greasing the baking dish
- 1 pound (450 g) day-old challah, brioche, or French bread, cut into 1-inch (2.5 cm) cubes
- 6 large eggs
- 2 cups (480 ml) store-bought eggnog, preferably nonalcoholic
- 1 cup (240 ml) whole milk
- 1/3 cup (67 g) packed light brown sugar
- 2 tablespoons (28 g) unsalted butter, melted and slightly cooled
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (2.6 g) ground cinnamon
- 1/4 teaspoon (0.5 g) ground nutmeg
- 1/4 teaspoon (1.5 g) fine salt
- 2 tablespoons (25 g) granulated sugar, for the topping
- 1/2 teaspoon (1.3 g) ground cinnamon, for the topping
- 1/2 cup (55 g) chopped pecans, optional
Instructions
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Set a rack in the middle of the oven and heat it to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish with the tablespoon of butter. Cut the bread into even cubes so the pieces soak at a similar rate. Day-old bread is ideal because it absorbs the custard while holding its shape; if your loaf is fresh, use the same recipe but expect a softer, less distinct texture.
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In a large bowl, whisk the eggs until the yolks and whites are fully blended. Whisk in the eggnog, milk, brown sugar, melted butter, vanilla, 1 teaspoon cinnamon, nutmeg, and salt. The mixture should look smooth, with the sugar mostly dissolved. Store-bought eggnog is already sweetened and seasoned, so this recipe uses moderate extra sugar and spice rather than treating it like plain milk.
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Put the bread cubes in the prepared dish and spread them into an even layer. Pour the eggnog mixture over the bread slowly, aiming across the whole dish rather than into one spot. Press the cubes down gently with a spatula so the tops get coated, then let the dish stand for 30 minutes. This soak gives the center time to absorb custard instead of leaving a layer of liquid underneath.
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Mix the granulated sugar and the remaining 1/2 teaspoon cinnamon in a small bowl. Scatter the mixture evenly over the casserole. If using pecans, sprinkle them over the top now. For a less sweet finish, you can leave off the sugar topping; the eggnog and brown sugar still give the casserole a lightly sweet flavor.
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Bake uncovered for 45 minutes, until the top is browned and the center is set rather than sloshy. Check the middle with an instant-read food thermometer: egg dishes should reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If the top is browning quickly before the center reaches that temperature, loosely cover the dish with foil and continue baking, checking again after a few minutes.
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Take the dish out of the oven and let it rest for 10 minutes before cutting. The short rest helps the custard settle, making neater portions and reducing the chance of burning your mouth on the hot center. Serve warm, with any optional toppings at the table.
Tips
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Choose bread that can take a soak. Challah and brioche make a tender, rich casserole; French bread gives you a slightly chewier bite. Very soft sandwich bread can become mushy, especially if it is fresh, so use a sturdy loaf and cut the pieces evenly. If the loaf is extremely dry, the casserole may need a few extra minutes to absorb the custard before baking.
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Check the eggnog before sweetening. Different cartons vary in sweetness and spice. If yours tastes particularly sweet, reduce the brown sugar to 1/4 cup (50 g), or skip the cinnamon-sugar topping. If it is lightly spiced, keep the listed cinnamon and nutmeg; adding much more can make the topping taste dusty or overpower the eggnog.
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Keep the custard smooth. Whisk the eggs before adding the other liquids and scrape the bowl once to incorporate any sugar clinging to the sides. Pour the custard evenly over the bread rather than dumping it all in one place. Avoid pressing the bread firmly into a dense layer, because air gaps help the casserole bake evenly.
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Make ahead with care. You can assemble the casserole, cover it, and refrigerate it for up to 8 hours before baking. Because the bread soaks longer when chilled, it may bake a little more slowly; uncover it while the oven heats and allow a few extra minutes if needed. Always use the thermometer to check the center rather than relying only on color.
Serving Suggestions
Serve the casserole warm in squares, with maple syrup on the side so each person can choose how sweet to make a portion. Fresh orange segments, sliced apples, or berries add a bright contrast to the creamy, warmly spiced custard. For a brunch spread, pair it with plain yogurt and a savory dish such as roasted potatoes or a vegetable omelet.
For a simple finish, dust individual portions with a little powdered sugar just before serving. Toasted pecans add crunch, but they are optional; keep them off the main dish if guests have nut allergies. Since the casserole is rich and filling, smaller pieces work well as part of a larger holiday breakfast, while larger portions can stand on their own with fruit.
Variations
Use a different bread: Croissants create a buttery, delicate texture, while sturdy sourdough gives the casserole a mild tang that balances sweet eggnog. Use the same weight of bread, and avoid very thin or fragile slices that can collapse. If using a particularly rich loaf, the finished casserole will be softer and more custardy.
Add fruit or chocolate: Fold 1 cup (150 g) of fresh or frozen cranberries, blueberries, or chopped apple among the bread cubes before pouring on the custard. Frozen berries can be used straight from the freezer, though they may tint nearby bread. For a dessert-like version, scatter 1/2 cup (85 g) chocolate chips over the bread; reduce or omit the sugar topping if you prefer less sweetness.
Adjust the dairy: You can replace the whole milk with an equal amount of unsweetened oat milk or another plain, unflavored milk alternative. The casserole may be a little less rich, and sweetened alternatives can make it noticeably sweeter, so taste the liquid mixture and reduce the added brown sugar if needed. Avoid replacing the eggnog itself with plain milk, since it supplies the characteristic flavor and sweetness.
Make individual portions: Divide the bread and custard among 8 greased oven-safe ramekins, leaving room for the mixture to rise slightly. Bake at the same temperature and begin checking around 25 minutes; small dishes vary, so use the same 160°F (71°C) center-temperature target. This format is handy when guests want different toppings, but it will not necessarily bake as quickly as one might expect.
Storage and Reheating
Refrigerate leftovers within 2 hours of baking. Cover the cooled dish or transfer portions to an airtight container and keep them refrigerated for 3 to 4 days. The bread continues to soften as it sits, so leftovers will be more pudding-like than the freshly baked casserole, but the flavor remains pleasant. Do not leave the egg-and-dairy casserole at room temperature overnight.
For the oven, place a portion in an oven-safe dish, cover it loosely with foil, and warm at 325°F (165°C) until hot throughout, usually about 15 to 20 minutes depending on portion size. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. A single portion can also be microwaved in short bursts, stirring or turning it if practical, until evenly hot; avoid overheating, which can make the egg custard rubbery.
To freeze, wrap individual portions well or use a freezer-safe airtight container for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat as above. Freezing can make the bread texture softer and slightly wetter, so it is most useful for convenient portions rather than preserving the casserole’s fresh-from-the-oven texture.
Frequently Asked Questions
Can I use any store-bought eggnog?
Yes. Regular nonalcoholic eggnog works, including dairy-free versions, although sweetness and thickness differ between cartons. Taste it before adding the full amount of sugar if you know it is especially sweet. Do not use alcoholic eggnog for this recipe; the recipe is written for ordinary ready-to-drink eggnog.
Can I assemble eggnog French toast the night before?
Yes. Cover the assembled, unbaked dish and refrigerate it for up to 8 hours. You can add the cinnamon-sugar topping just before baking for a crisper top. Let the cold dish sit out only while the oven preheats, then bake until the center reaches 160°F (71°C); a chilled casserole may need a little more time than the recipe’s 45-minute estimate.
How can I tell when the center is done?
The top should be browned and the middle should look set, without a pool of liquid custard. The most reliable check is an instant-read thermometer inserted into the center, away from the bottom of the dish. Egg dishes need to reach 160°F (71°C). If it is below that point, continue baking and check again rather than serving it based on appearance alone.
Why is my casserole soggy?
Fresh, soft bread, uneven soaking, or a very deep layer can leave a wet center. Use sturdy day-old bread, spread it evenly in the dish, and give it the full 30-minute soak before baking. Also make sure the center reaches the safe temperature; if it does and the texture is still soft, that is normal for a custard casserole, but it should not be runny.
Can I make this without nuts or with less sugar?
Absolutely. Pecans are optional and can be left out without changing the custard. To cut the sweetness, reduce the brown sugar to 1/4 cup (50 g) and omit the cinnamon-sugar topping; the eggnog still contributes sweetness. Keep the eggs, eggnog, and milk proportions the same so the casserole sets as intended.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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