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Eggnog French Toast Bake

Eggnog French Toast Bake

Abby Marlow
This make-ahead Eggnog French Toast Bake combines rich eggnog custard, spiced streusel, and cubed bread for a festive holiday breakfast that can be prepped ahead.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 servings
Calories 360 kcal

Ingredients
  

Bread

  • 16 ounce French bread loaf cubed into 1-inch pieces

Custard

  • 2 tablespoon butter melted for drizzling
  • 2 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • 4 cup eggnog
  • 8 large eggs
  • 2 teaspoon vanilla extract
  • 0.125 teaspoon salt

Streusel

  • 0.5 cup all-purpose flour
  • 0.25 cup light brown sugar packed
  • 0.25 teaspoon ground nutmeg
  • 2 tablespoon butter cold, cut into pieces

Instructions
 

Preparation

  • Cut a 16-ounce loaf of French bread into 1-inch cubes and place them in a greased 9×13-inch baking dish.
    16 ounce French bread loaf
  • In a small bowl, stir together 2 tablespoons butter, 2 tablespoons brown sugar, and 1 teaspoon ground cinnamon; microwave until melted and drizzle over the bread cubes.
    2 tablespoon butter, 2 tablespoon brown sugar
  • In a large bowl, whisk 4 cups eggnog, 8 eggs, 2 teaspoons vanilla extract, and ⅛ teaspoon salt until smooth; pour evenly over the bread.
    1 teaspoon ground cinnamon, 4 cup eggnog, 8 large eggs, 2 teaspoon vanilla extract
  • Cover and refrigerate for at least 4 hours or overnight to allow the bread to absorb the custard.

Streusel

  • Preheat the oven to 350°F. In a small bowl, combine ½ cup flour, ¼ cup light brown sugar, and ¼ teaspoon ground nutmeg. Cut in 2 tablespoons cold butter until the mixture forms coarse crumbs.
    0.125 teaspoon salt, 0.5 cup all-purpose flour, 0.25 cup light brown sugar

Baking & Serving

  • Remove the dish from the fridge, sprinkle the streusel evenly on top, and bake uncovered for 45–55 minutes until golden and set.
  • Let stand 10 minutes before slicing and serving warm.

Notes

Refrigerate at least 4 hours or overnight to allow bread to fully absorb the custard.
Let the bake rest for 10 minutes after baking for the best texture.
Store leftover slices in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10 minutes or microwave briefly.
Keyword custard bake, Eggnog French Toast Bake, holiday breakfast, make-ahead brunch, streusel