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Eggnog French Toast Casserole

Eggnog French toast casserole combines custardy bread with cinnamon and nutmeg in an easy overnight bake. The casserole bakes until puffed and golden, with a center temperature of 160°F.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Chilling and resting 8 hours 10 minutes
Total Time 9 hours 40 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp unsalted butter softened, for greasing
  • 1 loaf (16 oz) French bread cut into 1-inch cubes
  • 6 eggs large
  • 2.5 cups eggnog
  • 0.25 cup light brown sugar packed
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp kosher salt

Equipment

  • 1 9x13-inch baking dish
  • 1 rimmed baking sheet

Method
 

  1. Butter a 9x13-inch baking dish.
  2. Spread the bread cubes on a rimmed baking sheet.
  3. Bake the bread at 300°F for 15 to 20 minutes, until dry.
  4. Let the bread cool.
  5. Whisk the eggs, eggnog, brown sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl.
  6. Pour the mixture evenly over the bread in the baking dish.
  7. Press the bread gently into the custard.
  8. Cover and refrigerate for at least 8 hours or up to 12 hours.
  9. Heat the oven to 350°F.
  10. Cover the dish with foil.
  11. Bake for 30 minutes.
  12. Uncover and bake for 20 to 30 minutes, until puffed and golden and the center reaches 160°F.
  13. Let the casserole rest for 10 minutes before serving.

Notes

For the most even custard soak, gently press the bread into the mixture before covering and refrigerating. Store leftovers in the refrigerator for 3 to 4 days; freeze for up to 2 months. For a lactose-free option, use lactose-free eggnog and a dairy-free butter alternative.