No ratings yet

Eggnog French Toast Casserole

Fluffy brioche soaked overnight in eggnog custard with cognac and warm spices, then baked with a golden brown sugar crumble. A make-ahead Christmas morning breakfast.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast

Servings: servings

Calories: 342kcal

Author: Davinah

Equipment

9x13-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.

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