I can never resist this eggnog French toast casserole, with its custardy center, golden cinnamon topping, and hint of nutmeg. It’s the kind of breakfast that quietly steals the whole brunch table, and maybe dessert too.

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I’m obsessed with this Overnight Eggnog French Toast because it tastes like breakfast decided to crash dessert and honestly, I’m fine with that. The eggnog gives every bite that rich, custardy thing I can’t stop thinking about, while cinnamon keeps it from feeling too sweet or flat.

I love the way the top gets a little crisp and the inside stays soft and almost pudding-like. And the flavor is bold without being fussy.

But my favorite part? I can pull it out for brunch and still feel like I’m serving something wildly special.

Total holiday chaos, in the best way.

Ingredients

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Day-old challah or brioche soaks everything up without turning totally mushy.
Eggs bring the custardy middle, plus a little protein to pretend it’s balanced.
Eggnog makes it creamy, sweet, and instantly holiday-ish.
Whole milk loosens the custard so it bakes up soft, not heavy.
Sugar helps the top get golden and just sweet enough.
Vanilla adds that cozy bakery smell you’ll notice right away.
Cinnamon brings warmth, like French toast should.
Nutmeg gives the eggnog vibe its little spicy kick.
Salt keeps the sweetness from tasting flat.
Butter makes the edges richer and a bit crisp.
Rum or bourbon is optional, but basically, it’s the grown-up move.
Powdered sugar makes it look brunchy with zero effort.
Maple syrup is messy, sticky, and honestly kind of necessary.

Ingredient Quantities

1 (12 ounce) loaf day old challah or brioche, cut into 1 inch cubes (about 10 to 12 cups)

8 large eggs

3 cups eggnog

1 cup whole milk

1/2 cup granulated sugar

2 teaspoons pure vanilla extract

2 teaspoons ground cinnamon

1 teaspoon freshly grated or ground nutmeg

1/4 teaspoon fine salt

4 tablespoons unsalted butter, softened or cut into small pieces

2 tablespoons dark rum or bourbon, optional

Powdered sugar, for serving, optional

Pure maple syrup, for serving, optional

How to Make this

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1. Grease a 9×13 inch baking dish with a little butter and spread the cubed challah or brioche evenly in the dish.

2. In a large bowl whisk the eggs until smooth.

3. Add the eggnog, whole milk, granulated sugar, vanilla extract, ground cinnamon, nutmeg, and fine salt to the eggs and whisk until fully combined.

4. If using, stir in the dark rum or bourbon.

5. Pour the custard mixture evenly over the bread cubes, pressing gently so the bread soaks up the liquid.

6. Dot the top with the softened butter pieces, cover the dish tightly with plastic wrap or foil, and refrigerate overnight or at least 6 hours.

7. Preheat the oven to 350 degrees F (175 degrees C) while the casserole comes toward room temperature for 20 to 30 minutes.

8. Bake uncovered for 45 to 55 minutes until the top is puffed and golden and the center is set when gently shaken.

9. Let the casserole rest 10 minutes, then dust with powdered sugar if desired and serve warm with pure maple syrup.

Equipment Needed

1. 9 by 13 inch baking dish
2. Large mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Chef knife and cutting board
6. Rubber spatula or wooden spoon
7. Plastic wrap or aluminum foil
8. Oven mitts and a cooling rack

FAQ

Can I use a different bread? Yes. Sturdy, slightly stale breads like French bread, sourdough, or Texas toast work well, but challah or brioche give the richest texture.

How long should the bread soak? For best results, soak in the custard overnight or at least 4 hours so the cubes absorb the liquid without falling apart.

Can I make this dairy free? Yes. Substitute plant based milk and a dairy free eggnog, and use vegan butter for the baking dots. Flavor will be slightly different but still delicious.

What baking temperature and time are recommended? Bake in a 350 F oven until puffed and set in the center, usually 45 to 55 minutes. If top browns too fast tent loosely with foil.

Is the alcohol necessary? No. The rum or bourbon is optional and adds warmth and depth. Omit it or use a nonalcoholic rum extract for similar flavor.

How do I store and reheat leftovers? Refrigerate covered for up to 3 days. Reheat in a 325 F oven until warmed through or in a toaster oven to restore a bit of crispness. You can also freeze portions for up to 1 month and reheat from frozen at 350 F until hot.

Overnight Eggnog French Toast Recipe Substitutions and Variations

Challah or brioche: day old French baguette or pain de mie, sourdough boule, Cuban or Italian bread (use slightly richer loaves if possible)
Eggs: 3/4 cup commercial egg replacer mixed per package, 3 tablespoons ground flaxseed mixed with 9 tablespoons water (let sit 5 minutes), 3/4 cup silken tofu blended until smooth
Eggnog: 2 1/2 cups whole milk plus 1/2 cup heavy cream with 1 teaspoon vanilla and 1/4 teaspoon ground nutmeg, or 3 cups half and half with a pinch of sugar and nutmeg
Unsalted butter: equal amount coconut oil (solid), ghee, or unsalted margarine

Pro Tips

1. Use a mix of crusty and softer bread cubes if you can. The crust pieces hold up and give nice texture while the softer interior soaks up custard for creaminess. Tear a few pieces irregularly so you get pockets that stay a little chewy.

2. Press and probe when you pour the custard. After you pour it over the bread, press down gently in a few spots so the center soaks well, then check after 10 to 15 minutes and press again if some cubes are still dry. That makes the custard evenly distributed and avoids dry pockets.

3. Dot the butter toward the edges as well as the center. Putting small bits near the perimeter helps the top brown evenly and keeps the edges from getting too dry. If you want an extra glossy top, brush a little melted butter during the last 5 to 10 minutes of baking.

4. Let it rest and reheat carefully. The 10 minute rest gives the custard time to set for clean slices. Leftovers reheat best in a low oven at 300 F for 10 to 15 minutes or in a toaster oven to keep edges crisp. For a quick revive, sprinkle a teaspoon of milk over slices before reheating to restore creaminess.

Overnight Eggnog French Toast Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

457

kcal

Equipment: 1. 9 by 13 inch baking dish
2. Large mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Chef knife and cutting board
6. Rubber spatula or wooden spoon
7. Plastic wrap or aluminum foil
8. Oven mitts and a cooling rack

Ingredients

1 (12 ounce) loaf day old challah or brioche, cut into 1 inch cubes (about 10 to 12 cups)
8 large eggs
3 cups eggnog
1 cup whole milk
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
1 teaspoon freshly grated or ground nutmeg
1/4 teaspoon fine salt
4 tablespoons unsalted butter, softened or cut into small pieces
2 tablespoons dark rum or bourbon, optional
Powdered sugar, for serving, optional
Pure maple syrup, for serving, optional

Directions

Grease a 9×13 inch baking dish with a little butter and spread the cubed challah or brioche evenly in the dish.
In a large bowl whisk the eggs until smooth.
Add the eggnog, whole milk, granulated sugar, vanilla extract, ground cinnamon, nutmeg, and fine salt to the eggs and whisk until fully combined.
If using, stir in the dark rum or bourbon.
Pour the custard mixture evenly over the bread cubes, pressing gently so the bread soaks up the liquid.
Dot the top with the softened butter pieces, cover the dish tightly with plastic wrap or foil, and refrigerate overnight or at least 6 hours.
Preheat the oven to 350 degrees F (175 degrees C) while the casserole comes toward room temperature for 20 to 30 minutes.
Bake uncovered for 45 to 55 minutes until the top is puffed and golden and the center is set when gently shaken.
Let the casserole rest 10 minutes, then dust with powdered sugar if desired and serve warm with pure maple syrup.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.