When the holidays roll around, I like to ditch the stressed-out frying pan routine for slow, cozy mornings. And let me tell you, nothing beats waking up to the smell of something truly decadent. That’s why this Eggnog French Toast Bake has become my go-to recipe for Christmas morning and those lazy weekend brunches.
It looks fancy, right? Like you spent hours slaving over a complicated dish. Oops! The secret is that it takes about fifteen minutes of actual work, and then the fridge and the oven handle the rest of the magic.
The first time I made this bake, my mother-in-law actually stood staring into the oven thinking I’d bought it from a bakery! It gets so rich and custardy thanks to the secret weapon—eggnog! It’s the definition of easy elegance, and trust me, it freezes perfectly for when you need a reminder of the holidays later in the year.
Why You Need This Eggnog French Toast Bake
Seriously, you need this recipe on your rotation, especially when you’re hosting brunch or just need a little extra holiday cheer on a Tuesday morning. It hits all the right notes without demanding your entire morning attention.
- The flavor is unbelievably rich! Using eggnog instead of plain milk totally transforms a standard casserole into something deeply festive and spiced.
- It looks gorgeous when it comes out of the oven—golden brown and puffed up, perfect for photos or impressing company.
- It’s a crowd-pleaser! Eight servings usually disappear way faster than I expect, even when I’m making a huge batch.
- It uses bread that’s about to go stale, which means zero food waste for me!
- Forget standing over a griddle flipping slices one by one. This is bake-and-forget territory, which I love.
- It feeds a crowd easily without adding stress to your morning schedule.
Quick Prep for Your Eggnog French Toast Bake
I’m telling you, active time here is almost nothing. We are talking 15 minutes, tops, to get everything mixed up and into the dish. You grease the pan, cube the bread, whisk the custard, pour, and done! Seriously simple. The heavy lifting—the soaking and the baking—happens while you’re sipping coffee or actually wrapping presents.
Make-Ahead Magic for Stress-Free Mornings
This is where the recipe really shines for someone like me who can’t handle complex tasks before 9 a.m. The overnight refrigeration is crucial for texture, yes, but it’s also crucial for *my* sanity. You assemble everything the night before, cover it tight, and stick it in the fridge.
When you wake up, all you have to do is pull it out, let it sit on the counter while the oven warms up, and then bake. You get all the praise without any of the pre-dawn kitchen chaos. It’s total brunch domination, just saying!
Essential Ingredients for the Perfect Eggnog French Toast Bake
Getting the ingredients right is half the battle for this decadent bake. You want that perfect balance between sweet spice and rich custard. Here’s the exact list I use every time to make sure this Eggnog French Toast Bake tastes like a dream. Remember, if you need more general baking tips on how things blend together, check out my notes on baking fundamentals!
- One full loaf (about one pound) of bread, cubed into one-inch pieces. Don’t skimp on the bread!
- Six big eggs—they form the structure of the custard, so use good ones.
- Two full cups of eggnog. Use your favorite brand, but the richer the better!
- A quarter cup of granulated sugar.
- One teaspoon of vanilla extract.
- Half a teaspoon of ground nutmeg—this is non-negotiable for that classic eggnog flavor.
- A quarter teaspoon of ground cinnamon.
- Just a tiny pinch of salt to balance all that sweetness out.
Bread Selection Tips for Your Eggnog French Toast Bake
Look, if you use super fresh, soft bread, it’s going to turn into soup when you pour the eggnog liquid over it. You really need bread that’s a day or two old. Think slightly dried out, but not rock hard!
I usually buy a loaf of challah or even just standard white bread on Tuesday, leave it out on the counter sliced up, and by Thursday morning, it’s totally ready for cubing. That slight staleness lets the bread cubes soak up all that glorious spiced liquid without collapsing into mush when you bake it. That texture difference is the secret that keeps this recipe tasting professional!
Step-by-Step Instructions for Your Eggnog French Toast Bake
Okay, putting this amazing French toast bake together is really easy, but you have to follow the order, especially when dealing with the liquid soaking time! Grab your 9×13 dish and give it a good swipe of butter or cooking spray first so nothing sticks on you later. Then, just pile those cubed pieces of bread in there, making sure they are tucked in pretty evenly.
Now, for the fun part—the custard! In a big bowl, you’re going to crack those six eggs. Whisk them up a bit on their own before adding the rest of the wet stuff. See my notes on general baking perfection? That’s a great place to brush up on why whisking properly matters—it keeps things smooth. Pour in the eggnog, sugar, vanilla, salt, and those vital spices—nutmeg and cinnamon. You want to whisk this until it looks totally uniform, not streaky at all. That smooth blend ensures every piece of bread gets the same festive flavor! If you want even more advice on general tips to make you a better baker, check out this guide on baking tips!
Mixing the Eggnog Custard for the Eggnog French Toast Bake
When you mix the custard, really take the time to incorporate everything. I always look for the spices to be totally suspended in the liquid before I call it good. If you miss a spot of egg white or don’t mix that nutmeg in right, you end up with weird pockets of flavor or texture in the final bake. Whisk vigorously for about 30 seconds after everything is added!
Once that custard is perfect, just pour it slowly and evenly over those bread cubes you laid into the baking dish. Then, grab a rubber spatula and gently press the bread down. You want to make sure every single cube gets some of that wonderful eggnog bath. We want it saturated, not swimming!
The Crucial Soaking and Resting Period
Here’s the part that requires zero effort but pays off huge: cover that dish with plastic wrap and put it in the fridge. Seriously, overnight is best, but you can get away with at least two hours minimum. This time lets the bread completely absorb the custard so it bakes up fluffy inside instead of dry on top and raw underneath. I always cover mine and put it in the fridge right after dinner.
Okay, on serving day, don’t just throw the cold dish into the hot oven! Pull it out while your oven heats up to 350°F. Let it sit on the counter for about 20 minutes. This little rest equalizes the temperature, which helps the bake cook evenly from edge to center. Then, pop it in the oven for 40 to 50 minutes until it is golden brown and set right in the middle. When it’s ready, let it rest for ten minutes before slicing—it needs that time to firm up!
Tips for the Best Ever Eggnog French Toast Bake
Even though this is a super easy recipe, I still have a couple of little tricks up my sleeve to make sure it comes out absolutely flawless every single time. I learned a couple of these the hard way, believe me!
The biggest lesson I learned was that ovens lie! My old oven runs hot, and the first time I made this—for Christmas Eve brunch, no less—I pulled it out at 40 minutes because the top looked beautifully brown. Big mistake. When everyone took a slice, the center was still a little jiggly, which is NOT what you want in a French toast bake. It needs to be set!
Now, I always bake to the time listed—45 to 50 minutes—but I watch the signs. If your oven is known for burning the top too soon, you can totally cover the dish loosely with foil after about 30 minutes. That lets the inside continue to cook without turning your beautiful golden top into charcoal. Don’t worry about the edges; they cook faster, but that foil stops them from drying out.
Another thing I insist on is using room-temperature eggnog for the custard base, even though the recipe calls for chilling later. If you pour ice-cold eggnog over room-temperature eggs, you risk slightly tempering or scrambling those eggs during the initial whisking phase. Just let the carton sit out on the counter for about 20 minutes while you cube your bread. It makes the whisking go smoother and guarantees a silky custard structure. It’s a tiny extra wait, but trust me, a silky base makes for a silky bake!
Serving Suggestions for Your Eggnog French Toast Bake
Okay, your bread is perfectly golden, it’s rested beautifully, and now it’s time for the best part: making it look like a magazine centerpiece! Since this Eggnog French Toast Bake is already so rich with spices and creamy flavor from the eggnog, you don’t need a ton of heavy toppings.
The absolute simplest, most classic thing to do is exactly what the recipe suggests: just dust it with powdered sugar. Use a fine-mesh sieve and give it a light, even snowstorm right before you serve it. It looks so delicate and instantly screams ‘holiday brunch!’
If you want to step it up a tiny bit, I love a little drizzle of pure maple syrup—but use it sparingly! You don’t want to drown the texture. For added color and crunch, try sprinkling a few toasted pecans or slivered almonds over the top right after it comes out of the oven. That texture contrast between the soft bake and the crunchy nuts is just incredible with the cinnamon and nutmeg!
Storage and Reheating the Eggnog French Toast Bake
Don’t worry if you have leftovers—though honestly, it rarely happens in my house! Once cooled, cover the entire dish tightly with foil or plastic wrap. You can keep this amazing Eggnog French Toast Bake in the fridge for up to three days. That means easy weekday breakfasts!
When you want to reheat, skip the microwave if you can! That dries things out. Pop a slice or two onto a baking sheet and reheat it in a 350°F oven for about 10 minutes. It brings back that perfect golden crust you loved the first time around!
Frequently Asked Questions About Eggnog French Toast Bake
I always get so many questions after people try this recipe for the first time! It’s just so different from regular French toast, so it makes sense that you might have a few queries about substitutions or technique. Here are the ones I hear most often when folks finally make their first Eggnog French Toast Bake.
Can I substitute the eggnog in this Eggnog French Toast Bake?
Yes, you definitely can, but be aware that you’ll lose some of that signature festive richness! If you’re out of eggnog or maybe just want something slightly lighter for a weekday morning instead of a holiday brunch, you can replace some of it with regular milk. The instructions note that you can substitute milk for *some* of the eggnog if you prefer a less rich flavor. I’d say swap out maybe half a cup—but the more eggnog you use, the better that holiday taste will be!
What kind of bread works best for the Eggnog French Toast Bake?
Oh, this is maybe the most important question! You absolutely need bread that is slightly stale. I mentioned it before, but it bears repeating because it makes such a huge difference in the final texture. If you use fresh, squishy bread, the custard just turns it into a heavy, wet mess, and you’ll end up with something closer to bread pudding but denser.
For maximum flavor, I highly recommend using something rich like challah or brioche if you can swing it. They have a nice structure that helps them hold the custard better and they add a subtle sweetness. Just slice it up a day ahead and let it sit out on a rack! On the other hand, if you need a substitute for something else like buttermilk in a pinch, maybe have a look at what I wrote about making buttermilk substitutions—it’s all about knowing your pantry swaps!
What if I don’t have nutmeg? Can I swap it out?
I totally get it—sometimes spice jars are empty when you need them most! Nutmeg is what drives the classic eggnog flavor profile, so if you skip it entirely, you’re losing that core characteristic. If you have zero nutmeg, you could maybe ramp up the cinnamon a tiny bit more, but honestly, the best solution is to run to the store. If you absolutely must substitute, a tiny pinch of allspice or even a dash of cardamom can mimic some of that warm depth, but those spices are powerful, so be careful not to overdo it!
How long does the baking time really need to be?
This depends totally on your oven, doesn’t it? The range is 40 to 50 minutes. If your oven is reliable and bakes evenly, 40 minutes is usually enough. But if you have one of those ovens where the temperature fluctuates—like mine!—you really need to aim for the 50-minute mark. I check it at 45 minutes by seeing if the middle is set. If it jiggles, cover it with foil lightly and give it another 5 to 10 minutes. Remember, you want that golden-brown top, but the center has to pass the ‘set’ test!
Estimated Nutritional Data for Eggnog French Toast Bake
I know some bakers—especially those figuring out holiday meal planning—really need to know what they’re serving up. So here is the estimated nutritional breakdown for one serving of this delicious Eggnog French Toast Bake. Keep in mind, this is based on standard ingredients and serving sizes, so if you use extra-rich, high-fat eggnog or fancy brioche bread, those numbers could wiggle around a bit!
This info is just an estimate to help you plan, but it definitely shows that this bake is a bit of a treat, packed with that wonderful flavor!
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Total Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Protein: 12g
See? It’s got a good amount of protein to keep you full through brunch! Just remember, these figures are estimates based on the recipe as written. I always tell people to think of this as a special occasion breakfast rather than an everyday meal, but wow, is it worth it when you need that festive morning comfort!
Share Your Perfect Eggnog French Toast Bake
Now you have my absolute favorite way to start a holiday morning! I hope you’ve already got your bread cubing just waiting for that rich, spiced custard to soak in. This Eggnog French Toast Bake recipe is truly special to me, and I love hearing how it turns out for all of you!
Don’t be shy! Once you pull that golden beauty out of the oven and dust it with sugar, snap a picture and let me know how it went. Did you add extra cinnamon? Did you try soaking the bread for two full nights? I want to hear all the details!
Please take a minute to rate the recipe right below—five stars if it made your morning magical! If you have any burning questions or suggestions, feel free to drop a comment in the section below. If you need to get in touch with me directly about something specific, you can always head over to the contact page. Happy baking, friends, and may your mornings be filled with the scent of nutmeg and vanilla!
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Eggnog French Toast Bake
- Total Time: 65 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple baked French toast recipe using eggnog for a rich flavor.
Ingredients
- 1 loaf (about 1 pound) stale bread, cut into 1-inch cubes
- 6 large eggs
- 2 cups eggnog
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- Powdered sugar, for dusting (optional)
Instructions
- Grease a 9×13 inch baking dish.
- Arrange the bread cubes evenly in the prepared dish.
- In a large bowl, whisk together the eggs, eggnog, sugar, vanilla extract, nutmeg, cinnamon, and salt until well combined.
- Pour the eggnog mixture evenly over the bread cubes. Press the bread down gently to absorb the liquid.
- Cover the dish and refrigerate for at least 2 hours, or preferably overnight.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Remove the dish from the refrigerator and let it sit at room temperature for 20 minutes before baking.
- Bake for 40 to 50 minutes, or until the top is golden brown and the center is set.
- Let the bake rest for 10 minutes before serving.
- Dust with powdered sugar, if desired.
Notes
- Use bread that is slightly stale for the best texture.
- You can substitute milk for some of the eggnog if you prefer a less rich flavor.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20
- Sodium: 300
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 12
- Cholesterol: 150
Keywords: eggnog, french toast, bake, breakfast, holiday breakfast, bread pudding