Eggnog French Toast Casserole

eggnog_french_toast_bake

Eggnog French Toast Casserole

A perfect holiday brunch menu item, this decadent Eggnog French Toast Casserole is loaded with eggnog, cinnamon, nutmeg and a crunchy crumble topping with pecans and brown sugar. 

Perfect for making ahead, this eggnog French toast is easy to assemble and bake the morning of your brunch.  Perfect for Christmas morning, or New Years Day.  With just 20 minutes of prep, you can rest assured that breakfast is made ahead of time and just needs to bake for a delicious breakfast for your family.

 

Ingredients

French Toast Filling

  • 1 loaf challah bread, cut into 2″inch cubes (brioche or French bread will also work here)
  • 2/12 cups Lucerne Eggnog
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Crumb Topping

  • 1 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup pecans, chopped
  • 1/3 cup butter, melted

eggnog_french_toast_Casserole_ingredients

 

How to Make Eggnog French Toast Casserole

 

French Toast

Grease or spray a 9×13 inch baking dish.  If baking right away, preheat the oven to 350° F. 

Cut the challah bread into 2″ inch cubes and place it into the baking dish. 

In a large bowl, whisk together the eggs, eggnog, vanilla extract, ground cinnamon, nutmeg. 

Pour the egg mixture over the bread cubes and gently press down on the bread, or stir to evenly coat each piece of bread with the custard. 

 

eggnog_French_toast_Casserole

Crumb Topping

In a small bowl, stir together the flour, brown sugar, cinnamon, nutmeg and pecans.  

Add the melted butter and use a fork to cut the butter into the flour and sugar mixture.  It should have a crumbled consistency when fully incorporated. 

Crumble the topping evenly over the French toast. 

Bake for 35 minutes or until the top is golden brown and the bread is puffed up. 

 

Overnight French Toast Bake

If you are making this ahead of time to bake at a later time, prepare the French toast casserole as described above, cover with plastic wrap or foil and refrigerate.  Heat the oven to 350 degrees and let the baking dish sit on the counter for 30 minutes before baking. 

Bake for 40 minutes or until golden brown and puffed up. 

overnight_eggnog_French_Toast_recipe

Eggnog French Toast Casserole

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Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: eggnog French toast, Eggnog French Toast Casserole
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12 servings
Calories:
Author: Eva Fry

Ingredients

French Toast Filling

  • 1 loaf challah bread cut into 2"inch cubes (brioche or French bread will also work here)
  • 2/12 cups Lucerne Eggnog
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Crumb Topping

  • 1 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup pecans chopped
  • 1/3 cup butter melted

Instructions

French Toast

  • Grease or spray a 9x13 inch baking dish.  If baking right away, preheat the oven to 350° F.
  • Cut the challah bread into 2" inch cubes and place into the baking dish.
  • In a large bowl, whisk together the eggs, eggnog, vanilla extract, ground cinnamon, nutmeg.
  • Pour the egg mixture over the bread cubes and gently press down on the bread, or stir to evenly coat each piece of bread with the custard.

Crumb Topping

  • In a small bowl, stir together the flour, brown sugar, cinnamon, nutmeg and pecans.
  • Add the melted butter and use a fork to cut the butter into the flour and sugar mixture.  It should have a crumbled consistency when fully incorporated.
  • Crumble the topping evenly over the French toast.
  • Bake for 35 minutes or until the top is golden brown and the bread is puffed up.

Notes

Overnight French Toast Bake
If you are making this ahead of time to bake at a later time, prepare the French toast casserole as described above, cover with plastic wrap or foil and refrigerate.  Heat the oven to 350 degrees and let the baking dish sit on the counter for 30 minutes before baking. 
Bake for 40 minutes or until golden brown and puffed up. 

eggnog_French_toast_bake_Syrup

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