Overnight Eggnog French Toast Casserole

Holiday breakfasts don’t get better than this Eggnog French Toast Casserole! Fluffy chunks of challah bread are soaked overnight in a spiced eggnog custard, then it’s baked in the morning. It feeds a crowd and it’s so easy to make! This is the perfect make ahead breakfast recipe for Christmas. Enjoy it with a dusting of powdered sugar, or load it up with whipped cream and maple syrup!

Author: Flavor the Moments

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 8 servings

Calories: 451 kcal per serving

Ingredients

16 ounces loaves - challah bread
8 - eggs
2 cups - eggnog
1 cup - milk
2 teaspoons - ground cinnamon
2 teaspoons - orange zest
½ cup - pecan pieces
2 tablespoons - brown sugar
1 tsp - ground cinnamon
2 tablespoons - butter
whipped cream

Instructions

In a large bowl, whisk together the eggs, eggnog, milk, orange zest and cinnamon until well incorporated. Pour the eggnog mixture over the bread, then press the bread down into the liquid. Cover the dish with plastic wrap and refrigerate overnight.
In the morning, preheat the oven to 350 degrees. Remove the French toast from the refrigerator and remove the plastic wrap.
Place the pecans, brown sugar and butter in a small bowl and mix until combined, then sprinkle over the top of the french toast.
Bake in the middle rack of your oven for 50 minutes to one hour, or until golden brown and puffed in the center. If the French toast browns to quickly, cover it with foil while it continues to bake.
Cool on a wire rack 10-15 minutes before serving. Cut into squares and serve with maple syrup or whipped cream. Enjoy!

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