Ingredients
- 1 loaf (about 14–16 oz) French bread or brioche, cut into 1-inch cubes
- 6 large eggs
- 2 cups eggnog
- 1/2 cup whole milk (or more eggnog)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp unsalted butter, melted
Topping (optional but recommended)
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/4 cup cold butter, cubed
- 1/2 cup chopped pecans (optional)
Directions
If you are looking for a special breakfast or festive treat, this Classic Eggnog French Toast Casserole is your answer! Imagine soft cubes of bread soaked in a creamy, spiced custard, baked to golden perfection, and topped with a crunchy brown sugar and pecan topping—pure indulgence!
You might be wondering, what is eggnog? Don’t worry! Eggnog is a sweet, creamy milk-based drink made with milk, cream, sugar, and eggs, flavored with nutmeg or cinnamon. If you don’t have it handy, you can easily make a simple version at home with milk, sugar, eggs, and a pinch of nutmeg—super easy!
This casserole is soft, creamy, and lightly spiced inside, with a perfectly crunchy topping. Serve it warm, drizzle a little maple syrup or honey, or sprinkle some powdered sugar—your festive breakfast is ready. It’s a recipe that’s easy, fun, and sure to impress family and friends, even if you’ve never tried French toast or eggnog before. Perfect for Christmas, New Year’s, or any special weekend brunch.
Here’s a nutrition table for the Classic Eggnog French Toast Casserole (approximate per serving, serves 8):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 10 g |
| Carbohydrates | 45 g |
| Sugars | 20 g |
| Dietary Fiber | 2 g |
| Fat | 15 g |
| Saturated Fat | 7 g |
| Cholesterol | 120 mg |
| Sodium | 250 mg |
| Calcium | 150 mg |
| Iron | 1.5 mg |
💡 Note & Disclaimer: Nutritional values are approximate and may vary depending on bread, milk, eggnog, and toppings. Traditional eggnog sometimes contains alcohol like rum or brandy, but this recipe uses a non-alcoholic version, making it safe for all ages. This recipe is for informational purposes only. Pungu’s Kitchen does not promote alcohol or any harmful substances. Please enjoy responsibly.
Steps
1 Done | Prepare the breadGrease a 9x13-inch baking dish. Arrange bread cubes evenly inside. |
2 Done | Make the custard mixtureIn a large bowl, whisk together eggs, eggnog, milk, sugar, vanilla, cinnamon, and nutmeg until smooth. |
3 Done | AssemblePour custard mixture evenly over bread cubes, pressing lightly to soak. Cover tightly with plastic wrap and refrigerate overnight (at least 6 hours). |
4 Done | Prepare topping (next morning)In a small bowl, combine brown sugar, flour, cinnamon, and cubed butter. Mix with a fork until crumbly. Stir in pecans if using. |
5 Done | Bake:Preheat oven to 350°F (175°C). Sprinkle topping evenly over casserole. Bake uncovered for 40–45 minutes, until golden brown and set in the center. |
6 Done | ServeLet rest 5–10 minutes before serving. Top with powdered sugar, maple syrup, or even a drizzle of warm caramel. |
7 Done | 💡 Tips & VariationsFor extra holiday flair, add dried cranberries or raisins. Use challah bread for a softer, richer texture. You can skip the topping for a lighter version, but it adds a lovely crunch. |
