Baked Eggnog French Toast
Baked Eggnog French Toast
Baked French toast is one of the easiest make-ahead breakfast recipes ever. Make it Christmassy by adding one of my favorite winter ingredients - eggnog! My Baked Eggnog French Toast combines the spicy sweetness of Eggnog and the crunchy, custard-like delight that is French Toast. The best part is a luscious simple cranberry topping to send this dish over the top!
Happy Holidays! We are getting so close to Christmas time! If you still don't know what to make for breakfast on Christmas morning, I've got you covered. No one wants to stand over a pan flipping French toast all morning. You want to be with your kids as they open their gifts under the tree! To make it easier on yourself, make this festive Baked Eggnog French Toast, which cooks in the oven while you hang with your family! It is an eggnog-flavored custard that gets poured over day-old challah bread, which is also eggy and slightly sweet.
Be sure to make my simple cranberry topping for finishing off this gorgeously festive dish! I also like to top with powdered sugar for a snowy look. Seriously, this is one of my absolute favorite breakfasts! But if you're a lover of family casseroles or comforting breakfast ideas, then this Blueberry French Toast Casserole, Veggie Breakfast Strata, Southern Caprese Biscuit Breakfast Strata, and Fluffy Overnight Apple Butter Eggnog Cinnamon Rolls will be just the thing you need! Plus, this Maple Pecan Sweet Potato French Toast Casserole is an indulgent breakfast + brunch delight that captures the essence of festive flavors in every bite! Indulge in the holiday spirit with these Homemade Baked Eggnog Donuts!
Baked vs. Pan-Fried French Toast
Both baked and pan-fried French toast recipes are delicious, however, I prefer the one that takes less active cooking time. Especially on Christmas!
Instead of frying your French toast in butter over the stove, try a baked version. This way, you don't get any oil splatter on your Christmas outfit and you have more time with your family.
Think of baked French toast as more of a bread pudding. Because it is! Bread pudding consists of an eggy custard tossed with day-old bread and sugar. It is a favorite dessert among many, so it is especially good for breakfast!
Make things easier on yourself by baking your French toast. You can even assemble the casserole the night before and bake it once you're ready to eat!
Ingredients in Baked Eggnog French Toast
For the French Toast:
- 1 loaf challah, brioche, or sourdough bread; cubed (Best if bread is a day old!)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon sea salt
- 2 cups high-quality eggnog
- 6 large eggs, room temp.
- ½ cup pure maple syrup
- 2 teaspoons vanilla extract
For the Simple Cranberry Topping:
- 1 cup whole cranberries, fresh or frozen
- ¼ cup filtered water
- 3 tablespoons pure maple syrup
Optional Toppings:
- Organic powdered sugar, sifted
- Whipped cream
- Pure maple syrup
How to Make Baked Eggnog French Toast
To Make the French Toast:
Lightly grease a square baking dish (8 x 8″) with butter or oil and pre-heat the oven to 375 degrees Fahrenheit.
Whisk together all the ingredients (except for the bread) into a large bowl and set aside so that everything marries together and activates, about 5 minutes.
Next, add the chopped bread into the prepared baking dish and spread it around evenly.
Pour the liquid mixture atop cubed bread, generously covering all pieces.
Bake the french toast for 35-40 minutes or until fully cooked through (less 'jiggly') and edges and tops are golden brown (or slightly dark brown, if preferred).
To Make the Simple Cranberry Topping:
In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once cranberries begin to pop/burst, continue stirring until the mixture begins to thicken a bit and cranberries are broken down. Remove from heat and let cool.
Remove from oven and let cool for 5 minutes or so before topping it with the powdered sugar, cranberry topping, and whipped cream, if desired. To serve, cut into desired-sized squares pieces. Drizzle with maple syrup!
Bon Appetit!
Other Recipes You'll Love!
If you're a fan of my Baked Eggnog French Toast, try these recipes out!
- Caramel Apple French Toast Trifle
- Cinnamon Brown Butter French Toast Casserole
- Easy Vegan Pumpkin Poppyseed Pancakes
- Apple Cinnamon Oatmeal Porridge
- Baked Pumpkin French Toast Casserole
MADE OUR RECIPE(S)?
If you make this Baked Eggnog French Toast, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Baked Eggnog French Toast
Ingredients
FRENCH TOAST:
- 1 loaf challah, brioche, or sourdough bread; cubed (Best if bread is a day old!)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon sea salt
- 2 cups high-quality eggnog
- 6 large eggs, room temp.
- ½ cup pure maple syrup
- 2 tsps vanilla extract
SIMPLE CRANEBRRY TOPPING:
- 1 cup whole cranberries, fresh or frozen
- ¼ cup filtered water
- 3 Tbsps pure maple syrup
OPTIONAL TOPPINGS:
- Organic powdered sugar, sifted
- Whipped Cream
- Pure maple syrup
Instructions
TO MAKE FRENCH TOAST:
- Lightly grease a square baking dish (8 x 8″) with butter or oil and pre-heat the oven to 375 degrees Fahrenheit.
- Whisk together all the ingredients (except for the bread) into a large bowl and set aside so that everything marries together and activates, about 5 minutes.
- Next, add the chopped bread into the prepared baking dish and spread around evenly.
- Pour the liquid mixture atop cubed bread, generously covering all pieces.
- Bake the french toast for 35-40 minutes or until fully cooked through (less 'jiggly') and edges and tops are golden brown (or slightly dark brown, if preferred).
TO MAKE THE SIMPLE CRANBERRY TOPPING:
- In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once cranberries begin to pop/burst, continue stirring until mixture begins to thicken a bit and cranberries are broken down. Remove from heat and let cool.
- Remove from oven and let cool for 5 minutes or so before topping it with the powdered sugar, cranberry topping, and whipped cream, if desired. To serve, cut into desired sized squares pieces. Drizzle with maple syrup!
- Bon Appetit!
Tips & Tricks
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 1-2 days.
- MAKE AHEAD | OVERNIGHT: If you want to prep this recipe for the next day, simply pour all the ingredients in the baking dish (following the steps), covering it tightly, and keeping it refrigerated for 24 hours. Remove from the fridge and let sit at room temp for about 30 minutes to 1 hour. Bake when ready to eat.
Nutrition
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Just made this for brunch!! It was absolutely delicious!! To make it vegan, I substituted dairy eggnog for chobani oat milk egg nog and I used just egg! I have a feeling that silken tofu would have worked just as well!! Delicious ❤️