This post may contain affiliate links. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no extra cost to you.
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.
What you’ll find in this post…
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.
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.
Step 3 Step 4
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.
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.
Overnight Eggnog French Toast Casserole
- 12-inch, deep, cast iron skillet (or dutch oven)
- large mixing bowl
- Measuring Cups
- measuring spoons
- 8 large eggs
- 1-1/3 cup eggnog
- 1 cup brown sugar light brown
- 1 teaspoon rum extract
- 1 loaf cinnamon bread
- 1/4 cup powdered sugar
- 1/2 cup slivered almonds
- 6 oucnes fresh raspberries
- Combine eggs, eggnog, brown sugar, and rum extract in a bowl and whisk until smooth.
- 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.
- 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.