Irresistible Eggnog Toast Casserole: A Holiday Delight

Working moms can easily relate for a need of extra few minutes of sleep before dashing to the kitchen and make breakfast every morning.  It can be pretty exhaustive even with just the start of the day.With a little adjustment and managing of time, the luxury of few extra minutes can be possible.  The answer: an overnight eggnog French toast casserole would be perfect.Eggnog French Toast Casserole

Eggnog Toast Casserole Recipe

How to Make an Eggnog French Toast Casserole – 7 easy Steps

This Eggnog French Toast Casserole is an easy brunch perfect for your holiday morning! With 3 ingredients and a decadent eggnog glaze, it’ll be your new favorite tradition! 

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Course: Bread

Cuisine: French

Keyword: casserole, french casserole, Toast Casserole

CookingStyle: Baking

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 310kcal

Author: Food and Meal

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Equipment

Oven

large bowl

Spatula

Ingredients

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• 1 large loaf of French bread cut into 2-inch cubes
• 2 ½ cups eggnog
• ¼ cup + 2 tbsp. of dark brown sugar
• 2 tsp. Ground cinnamon
• ½ tsp. ground nutmeg
• 4 tbsp. rum optional
• 1 cup chopped wallnuts

Instructions

• Direction to make Eggnog French Toast Casserole
  
• In a large bowl, whisk together the eggs, sugar, cinnamon, nutmeg, rum and eggnog.
• Get a 9×13-inch glass baking dish and coat it with cooking spray. Place the bread cubes on the dish and press them down gently to fit.
• Get the eggnog mixture and gently pour it over the bread cubes. Next, using a rubber spatula, press down the bread cubes to help the bread get soaked up with the mixture.  Let it soak up the eggnog mixture overnight.
• Top the dish with the chopped walnuts and cover it tightly with aluminum foil. Put it into the fridge for overnight to let it chill.
• The next morning, preheat your oven into 350⁰F for 30 minutes.
• Unwrap the dish while on it, put it into the oven and bake for about 15-20 minutes.
• The nice brown top signals that your eggnog French toast casserole is ready.

Video

https://youtu.be/pVivomLs-QQ

Notes

Tip

• You can substitute milk for the eggnog if it’s not available.
• You can use bourbon instead of rum, or completely leave it out on the recipe.
• If you have a sweet tooth, you can top your eggnog French toast casserole with maple syrup before serving.

 Time and Serving

• Preparation : 24 hours
• Cooking : 50 minutes
• Serving : 6-8

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Nutrition

Serving: 1serving | Calories: 310kcal | Carbohydrates: 42g | Protein: 17g | Fat: 6.8g

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Alternative Method: Slow Cooker Eggnog Toast Casserole

Ingredients:

• 1 loaf of French bread, cubed (approximately 8 cups)
• 4 large eggs
• 2 cups of eggnog
• 1/2 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cinnamon
• 1/4 cup of unsalted butter, melted
• 1/2 cup of raisins or dried cranberries (optional)
• Cooking spray or butter for greasing the slow cooker

Instructions:

1. Prepare the Slow Cooker:
   • Grease the inside of your slow cooker with cooking spray or butter to prevent sticking.
2. Layer the Bread Cubes:
   • Place half of the cubed French bread into the bottom of the slow cooker.
3. Add Raisins or Cranberries (Optional):
   • If you’re using raisins or dried cranberries, sprinkle half of them over the bread cubes in the slow cooker.
4. Repeat Bread Layer:
   • Add the remaining cubed French bread on top of the first layer.
5. Add More Raisins or Cranberries (Optional):
   • If you’re using raisins or dried cranberries, sprinkle the remaining half over the second layer of bread.
6. Prepare the Eggnog Mixture:
   • In a large mixing bowl, whisk together the eggs, eggnog, granulated sugar, vanilla extract, ground nutmeg, and ground cinnamon until well combined.
7. Pour Over Bread:
   • Slowly pour the eggnog mixture evenly over the bread cubes in the slow cooker. Ensure that all bread cubes are soaked in the mixture.
8. Melt the Butter:
   • In a microwave-safe bowl or on the stovetop, melt the unsalted butter.
9. Drizzle with Butter:
   • Drizzle the melted butter over the top of the bread and eggnog mixture in the slow cooker.
10. Cook on Low:
    • Cover the slow cooker and set it to the low-heat setting.
11. Cooking Time:
    • Let the Eggnog Toast Casserole cook on low for approximately 3 to 4 hours. The exact cooking time may vary slightly depending on your slow cooker, so it’s a good idea to check for doneness after 3 hours.
12. Check for Doneness:
    • To check if it’s done, insert a toothpick or knife into the center. If it comes out clean and the casserole has a firm, custard-like texture, it’s ready.
13. Serve Warm:
    • Serve the Eggnog Toast Casserole warm, either directly from the slow cooker or by gently removing it and placing it on a serving platter.
14. Optional Toppings:
    • Enhance the flavor with a sprinkle of powdered sugar, a drizzle of maple syrup, or a dollop of whipped cream just before serving.
15. Enjoy Your Slow Cooker Creation:
    • Gather your loved ones, and savor the delightful flavors of this slow cooker Eggnog Toast Casserole, perfect for a cozy holiday breakfast or brunch.

Tips for making Eggnog Toast Casserole

Cooking Tips

• Use Stale Bread:To achieve the perfect texture, it’s best to use stale bread. Fresh bread may become too mushy when soaked in the eggnog mixture. If your bread is not already stale, you can cut it into cubes and let it sit out uncovered for a few hours or overnight.
• Evenly Soak the Bread:When pouring the eggnog mixture over the bread, make sure each bread cube is evenly soaked. Gently press down on the bread to ensure absorption. This results in a uniform and custard-like texture.
• Allow for Resting Time:After assembling the casserole, let it rest for about 20-30 minutes before baking. This allows the bread to fully absorb the eggnog mixture, leading to a better consistency.
• Avoid Overbaking:Be mindful not to overbake your Eggnog Toast Casserole. Overbaking can result in a dry and less creamy texture. The center should be set but slightly soft when done.
• Customize the Spices:Adjust the spices to your taste. If you prefer a stronger nutmeg flavor, increase the amount. Conversely, reduce the spices if you want a milder flavor profile.

Serving Suggestions

Sides and Garnishes:

• Fresh Berries: Top your slices of Eggnog Toast Casserole with a medley of fresh berries like strawberries, raspberries, or blueberries. Their vibrant colors and fruity flavors contrast beautifully with the richness of the casserole.
• Whipped Cream: A dollop of homemade or store-bought whipped cream adds a delightful creaminess and a touch of indulgence to each bite.
• Maple Syrup: Drizzle warm maple syrup over your servings for a sweet and slightly earthy note that pairs perfectly with the eggnog and spices.
• Chopped Nuts: Toasted chopped nuts, such as pecans or walnuts, bring a satisfying crunch and nutty flavor to your casserole. Sprinkle them on top just before serving.
• Dusting of Powdered Sugar: A light dusting of powdered sugar enhances the presentation and adds a touch of sweetness.

Beverages:

• Eggnog: Double down on the eggnog experience by serving this casserole with a chilled glass of classic eggnog. It’s the perfect pairing for eggnog lovers.
• Coffee: A cup of freshly brewed coffee, whether black or with your preferred creamer, provides a balanced contrast to the richness of the casserole.
• Tea: Enjoy a cozy cup of tea, such as chai or cinnamon-spiced tea, for a comforting beverage that complements the warm spices in the dish.
• Milk: For a family-friendly option, a glass of cold milk, whether regular or plant-based, pairs wonderfully with the sweet and creamy flavors.

Frequently Asked Questions about Eggnog Toast Casserole

• Can I Make Eggnog Toast Casserole Ahead of Time?Absolutely! Eggnog Toast Casserole can be prepared in advance. After assembling the casserole, cover it tightly with plastic wrap or aluminum foil and refrigerate it overnight. When you’re ready to bake, simply remove it from the fridge, allow it to come to room temperature for about 20-30 minutes, and then bake as directed.
• Can I Freeze Eggnog Toast Casserole?Yes, you can freeze Eggnog Toast Casserole. After baking and cooling the casserole, wrap it tightly in plastic wrap and then aluminum foil or place it in an airtight container. Label with the date and freeze for up to 2-3 months. To reheat, thaw it overnight in the refrigerator and warm it in the oven or microwave.
• Can I Substitute Dairy-Free or Lactose-Free Ingredients?Absolutely! You can make this casserole with dairy-free or lactose-free alternatives such as almond milk, coconut milk, or lactose-free eggnog. Additionally, use dairy-free butter or margarine to grease your baking dish.
• What’s the Best Way to Reheat Leftover Eggnog Toast Casserole?To reheat leftover casserole, preheat your oven to 350°F (175°C). Place individual servings or the entire casserole, covered with aluminum foil, in the oven. Heat for about 10-15 minutes, or until warmed through. Alternatively, you can microwave individual servings for about 1-2 minutes until hot.
• Can I Use Whole Eggs Instead of Just Egg Yolks?While the recipe calls for egg yolks for a custardy texture, you can use whole eggs if you prefer. Using whole eggs will result in a slightly different texture, but it will still be delicious. Use the same quantity of whole eggs as indicated for the yolks.

Elevate your holiday breakfast with Eggnog Toast Casserole. Discover the recipe that will make your mornings merrier.

Gobble The Cook

Media Photography at Food And Meal

Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.