Overnight Eggnog French Toast
Transform your holiday mornings with this indulgent Overnight Eggnog French Toast, a festive twist on the breakfast classic. Made with rich challah or brioche soaked in a creamy eggnog custard infused with warm vanilla, cinnamon, and nutmeg, this make-ahead recipe ensures stress-free preparation for busy mornings. Simply assemble the dish the night before, let it chill overnight, and bake it to golden perfection in the morning. Topped with a dusting of powdered sugar, a drizzle of maple syrup, and a scattering of fresh berries, this decadent French toast casserole is perfect for Christmas brunch or any winter gathering. With its irresistible flavors and effortless preparation, this dish is destined to become a seasonal favorite!
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Recipe Information
Ingredients
- 1 loaf Challah bread or brioche
- 3 cups Eggnog
- 6 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 2 tablespoons Granulated sugar
- 2 tablespoons Unsalted butter
- 2 tablespoons Powdered sugar
- 0.5 cup Maple syrup
- 1 cup Fresh berries (optional, for serving)
Instructions
Slice the challah or brioche loaf into 1-inch thick slices and arrange them in a greased 9x13-inch baking dish, slightly overlapping each slice.
In a large mixing bowl, whisk together the eggnog, eggs, vanilla extract, ground cinnamon, ground nutmeg, and granulated sugar until well combined.
Pour the eggnog mixture evenly over the bread slices, ensuring that each piece is soaked. Use the back of a spatula to gently press the bread into the mixture.
Cover the dish tightly with plastic wrap or aluminum foil and refrigerate overnight (or for at least 6 hours).
When ready to bake, preheat your oven to 350°F (175°C).
Remove the baking dish from the refrigerator and let it sit at room temperature for 15 minutes while the oven preheats.
Dot the top of the soaked bread with small pieces of the unsalted butter.
Bake the French toast for 35-40 minutes, or until the top is golden brown and the custard has set. If the top browns too quickly, cover it loosely with foil during the last 10 minutes of baking.
Remove from the oven and allow it to cool for 5 minutes.
Dust the French toast with powdered sugar and serve warm with maple syrup and fresh berries, if using.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 231.9 g | 84% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 217.6 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 844 mg | 65% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1383 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
