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Eggnog French Toast Casserole

Eggnog French Toast Casserole Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 loaf (about 1 lb) day-old challah or brioche, cut into 1-inch cubes
  • 2 cups eggnog
  • 6 large eggs
  • ⅓ cup granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp fine sea salt
  • 2 tbsp unsalted butter, softened, for the dish

Method
 

  1. In a large bowl, whisk eggnog, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Add bread cubes and fold gently to coat. Let soak 10 minutes, stirring once.
  2. Butter a 9×13-inch baking dish. Transfer soaked bread to dish, spread evenly, and pour any remaining custard over top. Press down lightly. Cover and refrigerate at least 1 hour, preferably overnight.
  3. Preheat oven to 350°F. Remove dish from fridge about 15 minutes before baking. Bake uncovered for 40 to 45 minutes until deeply golden and an instant-read thermometer reaches 160°F in the center.
  4. Let casserole rest 5 minutes. Dust generously with powdered sugar, then serve warm with maple syrup.

Notes

The unbaked casserole can sit covered in the refrigerator for up to 24 hours before baking. If the top browns too quickly, tent loosely with foil and continue baking until the center is set.