Eggnog French Toast Bake
This Eggnog French Toast Bake is a cozy holiday breakfast treat that combines rich, creamy eggnog with custardy baked bread, flavored with cinnamon, nutmeg, and vanilla. It's easy to prepare ahead and perfect for festive gatherings.
Servings: 6 servings
Ingredients
- 8 cups cubed bread day-old challah, brioche, or any soft white bread
- 4 large eggs
- 2 cups eggnog use a dairy-free eggnog alternative if preferred
- 1/2 cup whole milk or any plant-based milk
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch salt
- Butter or non-stick spray for greasing the baking dish
- Optional toppings powdered sugar, maple syrup, fresh berries, chopped nuts
Instructions
- Start by cutting your bread into roughly 1-inch cubes. Using day-old or slightly stale bread is best because it absorbs the custard mixture without becoming too mushy. If you don’t have day-old bread, you can toast fresh bread cubes lightly in the oven for 10 minutes at 300°F (150°C) to dry them out a bit.
- In a large mixing bowl, whisk together the eggs, eggnog, milk, sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt until the mixture is smooth and well combined.
- Grease a 9x13-inch baking dish with butter or non-stick spray. Add the bread cubes to the dish and pour the custard mixture evenly over the bread. Press the bread gently down with a spatula or your hands to ensure all the cubes soak up the custard.
- Cover the dish with plastic wrap or foil and refrigerate it for at least 4 hours, preferably overnight. This soaking time allows the bread to absorb all the flavors and custard, resulting in a perfectly tender bake.
- Preheat your oven to 350°F (175°C). Remove the plastic wrap and bake the French toast bake uncovered for 45-50 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean.
- Let the bake cool for a few minutes before slicing. Serve warm with your favorite toppings such as a dusting of powdered sugar, a drizzle of pure maple syrup, fresh berries, or chopped nuts for added texture and flavor.
Equipment
- Large Mixing Bowl
- 9x13-inch Baking Dish
- Whisk
- Spatula
- Oven
Notes
Use sturdy bread like challah or brioche for the best texture and flavor. Day-old bread works best for soaking up the custard without becoming soggy. Don’t skip the overnight soak if possible. Variations include adding chocolate chips, berries, or nuts, and substituting dairy-free milk and eggnog for vegan versions. Leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.