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Easy Holiday Eggnog French Toast Bake

eggnog french toast bake - featured image
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A simple, overnight French toast bake made with eggnog, brioche, and a crunchy streusel topping. Perfect for holiday mornings with minimal prep and maximum flavor.

Ingredients

Scale
  • 1 loaf (about 16 ounces) day-old brioche or challah bread, cut into 1-inch cubes
  • 2 cups (480 ml) eggnog
  • 4 large eggs, room temperature
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (60 g) all-purpose flour
  • 1/2 cup (100 g) packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (60 g) cold unsalted butter, cut into small cubes
  • 1/4 cup (30 g) chopped pecans or walnuts (optional)
  • Maple syrup, warmed (for serving)
  • Powdered sugar (for dusting)
  • Fresh berries or sliced bananas (for serving)
  • Whipped cream (optional)

Instructions

  1. Prep the bread: Cut brioche or challah into 1-inch cubes. Spread evenly in a 9×13-inch baking dish. Do not pack down.
  2. Make the custard: In a large mixing bowl, whisk together eggnog, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and slightly frothy.
  3. Pour the custard evenly over the bread cubes. Gently press down with a spatula to ensure all pieces are soaked.
  4. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  5. Make the streusel: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a pastry cutter or two forks until mixture resembles coarse crumbs. Stir in nuts if using. Refrigerate until ready to use.
  6. Preheat oven to 350°F (175°C). Remove baking dish from fridge and let sit on counter while oven heats.
  7. Remove plastic wrap and sprinkle streusel evenly over the top.
  8. Bake for 45-50 minutes, until top is golden brown and center is set but slightly jiggly. A knife inserted near center should come out clean.
  9. Let cool for 5-10 minutes before serving.
  10. Dust with powdered sugar, drizzle with warm maple syrup, and top with fresh berries or bananas. Serve with whipped cream if desired.

Notes

Use day-old bread for best texture. If using fresh bread, spread cubes on a baking sheet and let dry for 1-2 hours. For dairy-free, use plant-based eggnog and substitute butter with coconut oil or vegan butter. For gluten-free, use gluten-free bread and all-purpose flour blend. Add 2 tablespoons dark rum or bourbon for an adult version. Leftovers keep in the refrigerator for up to 3 days; reheat in oven at 300°F for 10 minutes.

Nutrition

Keywords: eggnog, french toast, bake, holiday, breakfast, casserole, overnight, brioche, challah, streusel

Find it online: https://evadinnerideas.com/easy-holiday-eggnog-french-toast-bake/