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Overnight Eggnog French Toast Casserole

Easy Eggnog French Toast Casserole can be made overnight or to enjoy the same day. With just a few ingredients and about an hour, you’ll have the holidays served up and on your table, topped with a dusting of powdered sugar.

A close up, side image of eggnog french toast casserole being dusted with powdered sugar, eggnog and skillet in the background.
The best kind of snow is powdered … sugar.

How to make-ahead eggnog french toast casserole

Make it for breakfast, dinner, the holidays – whenever you want to make it, here’s how!

Step 1: Start by cracking a dozen whole eggs into a large mixing bowl. Measure out 1-1/2 cups worth of good quality eggnog. Add your brown sugar and rum extract (or real rum) and whisk (affiliate link).

Step 2: Add the cubed loaf of cinnamon bread (cinnamon raisin is equally good) into the bowl. Be sure to use a rubber spatula or spoon to maneuver all the bread around in the egg mixture. We want every piece of the bread to be covered equally and have a chance at soaking up the eggnog flavors.

Step 3: You can either cook this immediately at 350F for 40 minutes in your cast iron skillet or you can let it soak. If you choose to let the bread mixture soak, you’ll want to cover it with plastic wrap and refrigerate for anywhere between 30 minutes to 24 hours. The more you let the liquid absorb, the shorter the cooking time could be. Be sure to check every 15 minutes with a tooth pick.

Step 4: After cooking, serve warm with any number of toppings. Due to the rich nature of the breakfast casserole, I suggest something acidic such as fresh raspberries to help cut through all the sugar and fat.

What can be substituted for Eggnog?

If you’re making this out of season and are craving some Eggnog but it’s not in stores, I would first suggest to try making your own. Otherwise, you can substitute vanilla chai tea for a similar flavor profile.

Does eggnog have alcohol?

Traditional eggnog can be served with or without alcohol. Traditionally you’ll see the drink spiked with rum, brandy, bourbon, or congac. While you can certainly add “the real thing” to this recipe since the alcohol will cook out, we went the virgin route and used rum extract instead. This lends the taste and bite of spiked eggnog without the actual need for liquor. To avoid the taste of rum altogether, use vanilla or almond extract in its place.

A forkful bite of eggnog french toast casserole
If eggnog is Christmas in a cup, this Eggnog French Toast has been waiting for Santa all night!

How to store and reheat leftover breakfast casserole

If you plan to enjoy this Eggnog French Toast Casserole within the next 72 hours, you can slip it out of the cast iron skillet and wrap with tinfoil. Seal it up completely. When ready to serve, slip it into a pre-heated 350F oven for 5-10 minutes. Fresh toppings will bring this casserole back to life in the most fluffy of ways.

A close up, side view of eggnog french toast casserole on a white plate topped with red raspberries.
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Overnight Eggnog French Toast Casserole

Made ready-to-bake or a simple make-ahead breakfast, this eggnog french toast casserole has all the flavors of holiday spiced eggnog in one delicious, crowd-pleasing breakfast skillet.
Print Recipe
Prep Time:10 mins
Cook Time:40 mins
Rest/Refrigerate:30 mins
Total Time:40 mins

Equipment

  • 12-inch, deep, cast iron skillet (or dutch oven)
  • large mixing bowl
  • Whisk
  • Measuring Cups
  • measuring spoons

Ingredients

  • 8 large eggs
  • 1-1/3 cup eggnog
  • 1 cup brown sugar light brown
  • 1 teaspoon rum extract
  • 1 loaf cinnamon bread

Optional Toppings

  • 1/4 cup powdered sugar
  • 1/2 cup slivered almonds
  • 6 oucnes fresh raspberries

Instructions

  • Combine eggs, eggnog, brown sugar, and rum extract in a bowl and whisk until smooth.
    An image of the egg and eggnog mixture required for eggnog french toast casserole. With cinnamon bread and raspberries in the background.
  • Cube the loaf of cinnamon bread into approximately 1-inch squares. Add to the egg mixture a toss to coat completely. Cover with plastic wrap and refrigerate 30-minutes to overnight.
    An image of a large bowl with pre-cooked eggnog french toast.
  • Pour into a greased 12-inch deep skillet. Bake at 350F for 40 minutes.
  • Dust with powdered sugar, dot with raspberries, and sprinkle with slivered almonds. Serve while warm.

Notes

Additional topping options include: whipped cream, maple syrup, fresh berries, berry syrup, and royal icing. 
The casserole can be cooked immediately or up to 24 hours later. 30 minutes or longer just allows for the bread to soak up some of the egg and eggnog. 
*Nutrition information is calculated with the use of toppings listed in the ingredient section.

Nutrition

Calories: 185kcal | Carbohydrates: 27g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 136mg | Sodium: 61mg | Potassium: 130mg | Fiber: 1g | Sugar: 25g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
Course: Breakfast, Main
Cuisine: American
Keyword: breakfast casserole, eggnog
Servings: 10 people
Calories: 185kcal
Author: Katie Chase

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