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This eggnog French toast casserole is one of those breakfasts that feels special without being complicated. The bread bakes up fluffy and custardy beneath a buttery brown sugar crumble, and the warm spices make the kitchen smell like the holidays.
You can assemble this overnight eggnog French toast casserole the evening before, so all that’s left in the morning is adding the crumble and baking. It’s lightly sweet and delicious served warm with my homemade whipped cream and a side of air fryer breakfast sausage.
Why You’ll Love This Recipe
- Make-ahead convenience: Soak the bread overnight, then bake everything in one dish instead of making individual slices of French toast.
- Fluffy with a buttery crumble: The eggnog custard sets up soft and fluffy, while the golden topping keeps every bite from being all soft.
- Delicious served warm: It is lightly sweet, so you can enjoy it as is or add whipped cream, vanilla ice cream, or maple syrup.
Ingredients You’ll Need
Here’s what you’ll need to make this eggnog French toast casserole. The exact amounts are in the recipe card below.
For the French Toast Casserole
- Brioche bread: Soft and buttery, it soaks up the custard nicely. You can tear the loaf into pieces instead of cutting precise cubes.
- Eggnog: Pick one you already enjoy. I like to taste the spiced eggnog mixture before adding the eggs to make sure the flavor is right.
- Eggs: Help the custard set. Whisk them in thoroughly so there are no pockets of cooked egg in the finished casserole.
- Cognac: I use Hennessy, but dark rum, bourbon, or another brandy works too, essentially anything you would use to spike eggnog. It brings out the warm spices without making the casserole taste like alcohol. You can also use 1 teaspoon rum extract instead.
- Warm spices: Cinnamon, nutmeg, and cloves complement the eggnog and give the casserole its cozy holiday aroma.
For the Brown Sugar Crumble
- All-purpose flour: Helps the brown sugar and butter come together into a crumbly topping.
- Light brown sugar: Gives the crumble a little caramel-like sweetness.
- Unsalted butter: Softened butter works into the flour and sugar to create moist crumbs. There is no need to melt it.
- Cinnamon, nutmeg, and cloves: Echo the spices in the custard and give the topping extra flavor.
You’ll also need whipped cream and maple syrup if you’d like to add them before serving.
How to Make Eggnog French Toast Casserole
Make the Eggnog Custard
Tear or cut the brioche into pieces. In a roomy bowl, whisk the eggnog, cognac, and spices; taste before adding the eggs, then whisk them in until fully combined.
Soak the Brioche Overnight
Pour the custard over the brioche and gently press any dry pieces into the liquid without flattening the bread. Cover with foil and refrigerate overnight on a level shelf.
Add the Brown Sugar Crumble
Work the softened butter into the topping ingredients until you have moist crumbs. Sprinkle them on just before baking so the topping stays crumbly.
Bake Until Golden
Bake covered first, then uncovered until the topping is golden and the custard is set. Let the casserole rest for five minutes before serving warm.
Tips for the Best Eggnog French Toast Casserole
- Choose an eggnog you like: Its flavor carries through. Taste the eggnog, cognac, and spice mixture before adding raw eggs so you can adjust it to your liking.
- Whisk in a large bowl: You need space to combine the eggs completely without splashing. Otherwise, unmixed egg can bake into little clumps.
- Keep the bread fluffy: Gently push dry pieces into the custard instead of packing down the casserole. It will rise back up as it soaks and cooks.
- Pumpkin pie spice shortcut: If you have my pumpkin pie spice on hand, use 1½ teaspoons in the custard and ¾ teaspoon in the crumble instead of measuring the individual spices. The flavor will be a little different because the blend has a few extra spices.
What to Serve With Eggnog French Toast Casserole
Serve the casserole warm after letting it rest for about five minutes. It is lightly sweet on its own, so you can add whipped cream, vanilla ice cream, or maple syrup to suit your taste. A savory side is also nice alongside the warm spices.
My chicken breakfast sausage is a great homemade option, or you can make air fryer bacon for a crispy, salty side. Fresh berries or sliced fruit are also an easy way to complete a Christmas brunch.
How to Store and Reheat Leftovers
- To store: Let the casserole cool, then cover and refrigerate within 2 hours of baking. Keep leftovers in an airtight container in the refrigerator for up to 3–4 days.
- To reheat: Warm individual portions in the microwave or reheat larger portions in the oven until heated through. Cover loosely with foil if the topping starts getting too brown.
Eggnog French Toast Casserole
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Recommended Equipment
- 9×13-inch baking dish
- Mixing Bowls
- Whisk
- Aluminum foil
Ingredients
French Toast Casserole
- 16 ounce brioche bread, cut or torn into pieces. I use one loaf and find that the amount in a package from the grocery store ranges from 16 oz to 17.6 oz and they still work.
- 2 ½ cups eggnog
- 5 large Eggs
- 2 Tablespoons Cognac, I use Hennessy; dark rum, bourbon, or brandy work too. Or use 1 teaspoon rum extract instead.
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon ground cloves
Brown Sugar Crumble Topping
- ¾ cup all-purpose flour
- ½ cup light brown sugar, packed
- 4 tablespoons unsalted butter, softened
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For Serving
- whipped cream, optional
- vanilla ice cream, optional
- maple syrup, optional
Instructions
- Prepare the bread: Grease a 9×13-inch baking dish. Tear or cut the brioche into pieces and arrange them evenly in the dish.
- Make the eggnog custard: In a large mixing bowl, whisk the eggnog, cognac, cinnamon, nutmeg, and cloves together. Taste the mixture before adding the eggs to make sure you enjoy the flavor. Add the eggs and whisk thoroughly until fully combined. Use a large bowl to avoid splashing.
- Assemble the casserole: Pour the custard evenly over the bread. Use a rubber spatula to gently press any dry pieces down into the liquid so they can soak. Don't flatten or pack down the bread.
- Refrigerate overnight: Cover the baking dish with aluminum foil and refrigerate overnight on a level shelf so the bread absorbs the custard evenly.
- Preheat the oven: Preheat to 350°F. Remove the casserole from the refrigerator, take off the foil, and let the dish rest at room temperature for about 15 minutes.
- Make the crumble topping: Mix the flour, brown sugar, softened butter, cinnamon, nutmeg, and cloves in a mixing bowl. Work the butter into the dry ingredients with your hands until the topping resembles moist crumbs.
- Add the topping: Sprinkle the crumble evenly over the casserole just before baking.
- Bake the casserole: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 30 minutes, or until the topping is golden brown and the casserole looks puffed and set.
- Rest and serve: Let the casserole rest for 5 minutes before serving so it sets up and the flavors come together. Add whipped cream, vanilla ice cream, or maple syrup, if desired.
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Recipe Notes
- Eggnog: Choose an eggnog you enjoy. Taste the eggnog, cognac, and spice mixture before adding the eggs.
- Overnight soak: Keep the covered baking dish level in the refrigerator so the custard absorbs evenly.
- Crumble topping: Add the crumble immediately before baking to keep it from becoming soggy; it gives the custardy bread a contrasting texture.
- Pumpkin pie spice shortcut: Use 1½ teaspoons pumpkin pie spice in the custard and ¾ teaspoon in the crumble instead of the individual spices. Since the blend contains a few extra spices, the flavor will be slightly different.
- Rest before serving: Let the baked casserole sit for 5 minutes for a fluffier, set texture.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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