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Best Easy Overnight Eggnog French Toast Casserole Recipe

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This overnight eggnog French toast casserole is the ultimate make-ahead holiday breakfast. Rich, custardy brioche is soaked in a spiced eggnog custard, topped with a buttery streusel, and baked to golden perfection—effortless hosting at its finest.

Ingredients

Scale
  • 1 large loaf (about 16 ounces) brioche or challah bread, cut into 1-inch cubes (stale or day-old bread works best)
  • 8 large eggs, room temperature
  • 2 cups (480 ml) high-quality eggnog (avoid low-fat versions)
  • 1 cup (240 ml) whole milk (half-and-half works beautifully for an even richer casserole)
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (55 g) packed light brown sugar
  • 2 teaspoons vanilla extract (pure, not imitation)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (freshly grated if you have it)
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, cold and cut into small cubes (for streusel)
  • 1 cup (125 g) all-purpose flour (for streusel)
  • 1/2 cup (100 g) granulated sugar (for streusel)
  • 1/2 cup (100 g) packed light brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)
  • Optional: 1/2 cup (60 g) chopped pecans or walnuts (for streusel)

Instructions

  1. Prepare the bread (5 minutes): Cut your brioche or challah loaf into 1-inch cubes. If the bread is fresh, spread the cubes on a baking sheet and toast them in a 300°F oven for 8-10 minutes. Let them cool completely before proceeding.
  2. Make the custard (10 minutes): In a large mixing bowl, whisk together the 8 eggs until they’re completely broken up and slightly frothy—about 30 seconds of vigorous whisking. Add the eggnog, whole milk, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, cloves, and salt. Whisk until everything is fully combined and the sugars have mostly dissolved.
  3. Assemble the casserole (5 minutes): Lightly grease your 9×13-inch baking dish with butter or non-stick spray. Spread the bread cubes evenly in the dish. Pour the custard mixture evenly over the bread, pressing down gently with a spatula to make sure every cube gets soaked.
  4. Prepare the streusel topping (10 minutes): In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and salt. Add the cold butter cubes. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter pieces remaining. If using nuts, stir them in now.
  5. Chill overnight (8-12 hours): Sprinkle the streusel topping evenly over the soaked bread cubes. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or up to 24 hours.
  6. Bake the casserole (45-55 minutes): When you’re ready to bake, remove the casserole from the fridge and let it sit on the counter while your oven preheats to 350°F. Bake uncovered for 45-55 minutes, or until the top is golden brown and the center is set—it should jiggle slightly but not be liquid. A knife inserted into the center should come out clean or with just a few moist crumbs.
  7. Rest before serving (10 minutes): Let the casserole rest for at least 10 minutes after baking. This allows the custard to finish setting and makes slicing much cleaner.

Notes

Don’t skip the overnight soak—it’s crucial for the bread to fully absorb the custard. If the streusel is browning too quickly, tent the dish loosely with foil for the last 15-20 minutes. Use a serrated knife for slicing to avoid squishing the tender casserole. Full-fat eggnog is non-negotiable for proper texture.

Nutrition

Keywords: overnight french toast casserole, eggnog french toast, holiday breakfast, make-ahead brunch, christmas breakfast, eggnog casserole

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