Eggnog French Toast Casserole

Eggnog French Toast Casserole

Irregular chunks of brioche soak overnight in an eggnog custard, then bake with a lightly clumped brown-sugar topping. The exposed bread turns golden brown while the center stays soft and set.

Coating the upper pieces before chilling helps prevent dry spots. Once the casserole is in the oven, check the center rather than relying on the clock alone: the bread and depth of the dish can affect how long it takes to bake.

Ingredients for Eggnog French Toast Casserole

• 1 pound brioche, cut or torn into roughly 1½-inch chunks (450g)
• 2 cups eggnog (about 490g)
• 6 large eggs
• ½ cup milk (about 120g)
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon kosher salt
• ⅓ cup packed light brown sugar (about 65g)
• 2 tablespoons unsalted butter, melted (30g)

Day-old bread is a practical choice. Challah or sturdy French bread can replace the brioche, though they may absorb the custard differently. Maple syrup is optional for serving.

How to Make Eggnog French Toast Casserole

1. Prepare the dish and bread: Butter a 9-by-13-inch ceramic casserole dish. Arrange the brioche chunks loosely in the dish, leaving room for custard to flow between them.
2. Whisk the custard: Whisk the eggnog, eggs, milk, vanilla, cinnamon, nutmeg, and salt until blended, with no streaks of egg white.
3. Coat and chill: Pour the custard over the bread, directing it over the exposed pieces. Gently press the chunks into the liquid without crushing them, and redistribute custard over any dry spots. Cover and refrigerate for at least 6 hours or overnight.
4. Add the topping: Near baking time, stir the brown sugar and melted butter until small, sandy clumps form. Scatter them over the soaked bread.
5. Bake: Preheat the oven to 350°F (175°C). Bake uncovered for about 45 to 55 minutes, beginning to check at 40 minutes. The top should be golden to browned, and the center should look set rather than liquid. A tester inserted in the middle should come out without wet custard. If the top browns before the center sets, tent the dish loosely with foil and continue baking.
6. Rest and serve: Let the casserole rest for about 10 minutes so the custard can settle. Serve from the dish, with maple syrup on the side if desired.

How Long to Soak the Bread

A covered, refrigerated soak of at least 6 hours or overnight gives the custard time to reach the bread throughout the dish. If time is short, let the assembled casserole soak for at least 1 hour before baking; the bread may not absorb the custard as evenly.

If using a glass dish, follow the manufacturer’s guidance for moving it from the refrigerator to a hot oven. Letting it sit briefly at room temperature helps avoid a sudden temperature change.

How to Tell When the Center Is Done

Start checking at 40 minutes, but use the center to decide when to take the casserole out. It should be moist and set, with no loose custard. Bread type, piece size, dish depth, and oven behavior can all shift the baking time. For general egg-dish food safety, a thermometer inserted in the center should read 160°F (70°C).

Storing and Reheating Leftovers

Cover leftovers or transfer them to an airtight container and refrigerate. Reheat individual portions in the microwave in short intervals, checking between intervals until warm.

Nutrition

Approximate nutrition per serving, based on 1 of 8 servings: 420 calories, 12g protein, 20g fat, and 46g carbohydrates. Approximate nutrition per 100g: 225 calories, 7g protein, 10g fat, and 25g carbohydrates. Values vary by bread, eggnog, and portion size.