This make-ahead baked overnight eggnog French toast casserole with streusel topping is a family favorite. The sweet, creamy eggnog combined with warm, crunchy toast creates a delicious casserole that takes only minutes to prep the night before.
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Holidays are all about family, and what better way to bring everyone together than with a delicious holiday breakfast? This easy Christmas casserole recipe will make your life easier, especially on busy Christmas mornings.
Serve it with a Starbucks Eggnog Latte for the ultimate Christmas breakfast!
Why You'll Love It
- Easy to Make. Simply assemble the night before, refrigerate, and bake in the morning
- Delicious. Classic holiday flavors of eggnog and cinnamon will make your house smell amazing as it bakes. The streusel topping adds an extra touch of sweetness and crunch.
- Make-Ahead: Perfect for busy holiday mornings.
Overnight Eggnog French Toast Casserole Ingredients
A complete list of ingredients and amounts can be found in the printable recipe card below.
- French bread. Use a store-bought loaf, homemade French bread, or other types like challah, baguette, or brioche.
- Eggnog. I used full-fat eggnog, but you could use light eggnog or homemade eggnog.
How To Make Overnight Baked French Toast Casserole
Step 1
Cut or tear bread into 1-inch pieces. Spread cubed bread evenly in the bottom of a 9 x 13-inch greased casserole dish.
Step 2
Whisk together eggs, eggnog, granulated sugar, brown sugar, vanilla extract, cinnamon, and nutmeg. Pour over the bread cubes, ensuring all pieces are moistened. Flip some pieces over if needed.
Step 3
Cover with plastic wrap and refrigerate for at least 8 hours.
Step 4
Combine flour, brown sugar, cinnamon, nutmeg, and salt to make the streusel topping. Cut in butter until crumbly. Store in the fridge until ready to use.
Step 5
Preheat oven to 350°F. Remove plastic wrap and sprinkle streusel topping evenly over the casserole.
Step 6
Bake uncovered for 45 to 55 minutes until set and golden brown.
Step 7
Make a cream cheese glaze by blending softened cream cheese with butter, vanilla extract, and powdered sugar with an electric mixer until smooth.
Step 8
Serve warm with maple syrup or fresh berries.
Serving Suggestions
Serve with air fryer bacon, air fryer breakfast potatoes, and fruit salad with Cool Whip and pudding.
It also goes perfectly with a Starbucks peppermint mocha or Starbucks toasted white chocolate mocha!
Expert Tips
- Use Stale Bread: Stale bread soaks up the custard easily.
- Streusel Topping: Optional but highly recommended.
- Bake until Set: Ensure the center is set before removing from the oven.
Overnight Eggnog French Toast Casserole FAQs
Yes, soaking overnight is required so the bread absorbs the custard.
Yes, overly dry bread won't absorb the custard well. Use slightly stale or fresh bread that is still soft.
Use stale bread and let it sit overnight. Bake until set.
Substitute with heavy cream, whole milk, or non-dairy alternatives like almond or coconut milk. The eggnog flavor is subtle and even those who don't like eggnog will like this recipe.
Yes, cover with aluminum foil and refrigerate for up to 3 days, or place in an airtight container. Reheat in the microwave for 30 seconds or in a preheated 350°F oven for about 10 minutes.
Did you make this overnight eggnog French toast casserole recipe? If you did, can you do me a big favor and leave a rating and review letting me know how you liked it? This helps my website grow so I can continue to publish free recipes. Thank you! 😊
Recipe
Overnight Eggnog French Toast Casserole
Equipment
- 9 x 13-inch Baking dish
Ingredients
For the French Toast
- 1 loaf French Bread cut or tore in 1-inch cubes
- 8 large eggs
- 2½ cups eggnog
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tablespoon vanilla extract
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
For the Streusel Topping
- ½ cup all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ⅓ cup butter
- Maple syrup, powdered sugar, or cream cheese glaze for serving
For the Cream Cheese Glaze (optional)
- 2 ounces cream cheese softened
- ⅛ cup butter softened
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
Instructions
- Step 1: Prep. Lightly grease a 9 x 13-inch baking dish with butter or cooking spray. Set aside.
- Step 2: Add bread. Spread bread cubes evenly in the bottom of the prepared baking dish.
- Step 3: Combine. Whisk together the eggs, then add the eggnog, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and nutmeg. Pour the eggnog mixture evenly over the bread cubes, making sure that all of the bread is moistened. Flip some of the bread pieces over if they don't get any custard mixture on them.
- Step 4: Refrigerate. Cover the baking dish with plastic wrap, and place in the refrigerator overnight, or at least 8 hours.
- Step 5: Streusel topping. In a small bowl, combine flour, brown sugar, cinnamon, nutmeg, and salt. Cut in the butter until it forms a crumbly texture with pea-size clumps. Place in an airtight container or plastic bag, and place in the fridge until ready to use.
- Step 6: Bake. Remove the casserole from the refrigerator, and let it sit at room temperature while the oven preheats. Preheat the oven to 350 degrees F. Sprinkle the streusel topping evenly over the casserole. Bake uncovered for 45 to 55 minutes, until the casserole is cooked through and set.
- Step 7: Make the glaze, if desired. To make the cream cheese glaze, blend the cream cheese, butter, vanilla extract, and powdered sugar with an electric mixer until smooth.
- Step 8: Serve. Serve individual portions warm with a cream cheese glaze drizzle, a dusting of powdered sugar, a drizzle of real maple syrup, or fresh berries.
Video
Recipe Notes:
- Use Stale Bread: Stale bread soaks up the custard easily.
- Streusel Topping: Optional but highly recommended.
- Bake until Set: Ensure the center is set before removing from the oven.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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