Overnight Eggnog French Toast Casserole: the most delicious holiday morning meal

Overnight eggnog french toast casserole is the perfect breakfast or brunch dish to impress guests with. Since eggnog is a classic holiday tradition, adding it to a recipe like french toast adds a little holiday flare; making this recipe perfect for Christmas morning. This overnight eggnog french toast is prepared the night before baking, is easy and quick to make, and makes the house smell amazing when cooking. This recipe calls for a sweet caramel layer on the bottom, creating a sweet, indulgent breakfast dish that’ll keep you coming back for more.

How to Make Overnight Eggnog French Toast Casserole

Prep the pan and bread. 

To begin, lightly grease a 9 x 13 baking dish.

Make sure your bread is cut into 1 inch cubes.

You don’t want them too small or too big for this recipe.

Make the caramel layer.

In a saucepan melt the butter, brown sugar, and maple syrup until combined and sugar is dissolved.

Allow the mixture to come to a boil and remove from the heat. Immediately pour into the prepared baking dish.

Top the caramel layer with all of the cubed bread. Spread into an even layer.

Make the custard.

To make the custard, whisk together the eggs, eggnog, and vanilla until combined.

Pour the custard mixture over the bread evenly.

Press the bread down lightly to completely submerge in the custard. Cover tightly and refrigerate overnight.

Bake.

To bake the casserole, place in a preheated oven at 325 degrees fahrenheit.

Bake for 40 minutes then raise the temperature to 375 and bake for an additional 5-10 minutes until golden brown. Be careful not to burn the top!

Top with berries (if you desire) and enjoy!

Directions

Lightly grease a 9×13 inch baking dish and set aside.

Heat a medium saucepan over medium heat and melt the butter. Add the brown sugar and maple syrup and stir as the mixture comes to a boil. Once it’s boiling, remove the pan from the hat and pour evenly into the bottom of the prepared baking dish.

Arranged your bread pieces evenly over the caramel layer.

In a separate bowl, whisk together the eggnog, eggs, and vanilla. Pour the mixture evenly over the bread and make sure every piece is covered. Sprinkle with cinnamon and nutmeg if desired. Cover the baking dish with foil or plastic wrap and place in the fridge for at least 8 hours to overnight.

To bake, preheat the oven to 325 degrees fahrenheit. Bake for 40 minutes then increase the temperature to 375 degrees fahrenheit and bake for an additional 5-10 minutes until lightly golden brown on top. Remove from the oven and let sit for about 10-15 minutes to cool. Sprinkle with powdered sugar and top with berries and pure maple syrup if desired.

Notes

Find a gluten-free bread to use instead of French bread for a gluten-friendly version of this recipe.

To reduce some of the sugar content, skip the bottom caramel layer.

The casserole will still turn out amazing.Other topping options are whipped cream, mixed berries, and powdered sugar.