Eggnog French Toast Casserole: The Coziest Holiday Breakfast Favorite
Some breakfasts just feel right during the holidays, and this one always hits that spot. An eggnog French toast casserole is cozy, easy, and exactly the kind of thing you want on a slow Christmas morning. The eggnog gives the custard a creamy, spiced richness, and the whole casserole bakes up soft in the center with a crisp top. It’s the kind of Christmas breakfast casserole you can prep the night before so the morning stays calm, even if the rest of the day is busy.
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This breakfast casserole also works well for holiday weekends in general. It feeds a crowd, frees up the stovetop, and brings that classic eggnog flavor into a dish that feels both familiar and festive. It works for a quiet family breakfast as it does for a bigger Christmas brunch.
Why You Will Love This Recipe
- It’s a true make-ahead holiday breakfast that goes straight from the fridge to the oven.
- The eggnog creates a naturally rich, spiced custard that tastes festive without extra work.
- The texture hits that sweet spot between soft and custardy with a crisp top.
- It frees you from the stovetop so you can actually enjoy your Christmas morning.
- It serves a crowd easily and fits into any holiday brunch lineup.
Ingredients
Pro Tip: If your bread is very fresh, lightly toast the cubes for a few minutes. Drier bread absorbs the custard better and gives a more even texture.
See the recipe card for the complete list of ingredients and quantities.
Instructions
Step 1: In a mixing bowl, whisk together the eggnog, eggs, granulated sugar, vanilla, cinnamon, and nutmeg until smooth.
Step 2: Pour the custard mixture over the brioche cubes in the large mixing bowl. Use a spatula or your hands to gently toss until all the cubes are coated. Let the mixture sit for 15 to 20 minutes.
Step 3: In another bowl, combine the flour, brown sugar, cinnamon, and nutmeg. Add the melted butter and mix with a fork until it forms coarse crumbs.
Step 4: Grease a 9×13 casserole dish and transfer the soaked brioche mixture into the dish. Spread it into an even layer. Sprinkle the streusel topping evenly over the soaked brioche. Add fresh cranberries on top.
Step 5: Bake at 350℉ for 45-55 minutes until the top is golden and crisp and the center feels set when lightly pressed. Cool for 10 minutes before slicing. Serve warm.
Expert Tips
- Stir the soaked bread gently once or twice during the resting time to help distribute the custard without breaking the cubes.
- For a crisp top and soft middle, don’t overpack the casserole; the bread needs a little space to puff and bake properly.
- If your oven runs hot, check the top at the 30-minute mark and lay a piece of foil over it if it starts browning too quickly.
- Always let the baked casserole rest for 10 minutes before slicing so it sets and cuts cleanly.
- For a richer taste, use this chocolate babka instead of bread.
Make-Ahead and Storage Tips
- Make Ahead (Unbaked): Assemble everything up to the point of soaking the bread, then cover and refrigerate for up to 12 hours. Add the streusel just before baking so it stays crisp.
- Make Ahead (Baked): Bake fully, cool, cover tightly, and refrigerate for up to 3 days. Reheat in the oven at 300°F until warmed through.
- Freezing: Freeze the fully baked casserole for up to 2 months. Thaw in the fridge overnight, then reheat.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven.
Recipe FAQs
Use brioche that’s slightly stale or lightly toasted. It absorbs the custard without collapsing, so the center stays soft but not wet.
Absolutely. Any regular, full-flavored eggnog works. Homemade eggnog is fine too as long as the consistency is right.
Yes. Berries, nuts, or small chocolate chips all work. Just avoid anything too large or watery that might disrupt the texture.
The top should be golden, and the center should no longer look liquid when you give the pan a gentle shake. A lightly set, custardy texture is perfect.
Tried this eggnog French toast casserole? Please rate the recipe and leave a comment below to let us know how they turned out. Your feedback helps others find and enjoy it too!
Eggnog French Toast Custard
Equipment
- Baking dish 9×13 inches
- Mixing bowls
- Whisk
- Fork
- Measuring cups and spoons
Ingredients
For the Casserole
- 12 cups brioche bread cut into cubes
- 3 cups eggnog
- 4 large eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup fresh cranberries
For the Streusel Topping
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 8 tablespoons unsalted butter melted (1 stick)
Instructions
- Add the brioche cubes to a large mixing bowl and set aside.
- In a separate mixing bowl, whisk together the eggnog, eggs, granulated sugar, vanilla, cinnamon, and nutmeg until the custard is smooth.
- Pour the custard mixture over the brioche cubes in the large mixing bowl. Use a spatula or your hands to gently toss until all the cubes are coated. Let the mixture sit for 15 to 20 minutes so the bread absorbs the custard.
- Grease a 9×13 casserole dish and transfer the soaked brioche mixture into the dish. Spread it into an even layer.
- In another bowl, combine the flour, brown sugar, cinnamon, and nutmeg. Add the melted butter and mix with a fork until it forms coarse crumbs.
- Sprinkle the streusel topping evenly over the soaked brioche. Add a few fresh cranberries across the top.
- Bake at 350℉ for 45-55 minutes until the top is golden and crisp and the center feels set when lightly pressed.
- Cool for 10 minutes before slicing. Serve warm.
Notes
- You can assemble the casserole the night before and refrigerate it, then bake it in the morning.
- If baking straight from the refrigerator, add 5 to 10 extra minutes to the bake time.
- Let the casserole rest after baking so it sets and slices cleanly.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- Reheat individual servings in the microwave or warm the whole dish in the oven at 300 degrees until heated through.
