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Overnight Eggnog French Toast Bake

Overnight eggnog French toast bake layers day-old French bread with a nutmeg-scented eggnog custard and a crumbly cinnamon-brown sugar topping. Refrigerate it overnight, then bake until the center is set and reaches 160°F.
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling and resting 10 hours 35 minutes
Total Time 11 hours 45 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

For the French toast
  • 1 cooking spray for coating
  • 1 loaf (16 oz) French bread day-old, cut into 1-inch cubes
  • 8 eggs large
  • 2 cups eggnog
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon kosher salt
For the topping
  • 0.5 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 0.5 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter cold and cut into pieces

Equipment

  • 1 9x13-inch baking dish

Method
 

Assemble the French toast
  1. Coat a 9x13-inch baking dish with cooking spray.
  2. Arrange the bread cubes evenly in the dish.
  3. In a large bowl, whisk the eggs, eggnog, milk, vanilla, nutmeg, and salt until combined.
  4. Pour the egg mixture evenly over the bread and gently press the bread down so it absorbs the custard.
  5. Cover and refrigerate for 8 to 12 hours.
Make the topping and bake
  1. Preheat the oven to 350°F.
  2. Let the casserole sit at room temperature for 20 to 30 minutes while the oven heats.
  3. Stir the flour, brown sugar, and cinnamon together in a medium bowl.
  4. Work in the butter with your fingertips until coarse crumbs form.
  5. Sprinkle the topping evenly over the casserole and cover loosely with foil.
  6. Bake for 30 minutes.
  7. Uncover and bake for 15 to 25 minutes more, until the center is set and reaches 160°F.
  8. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, use day-old bread so it absorbs the custard without becoming too soft. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free eggnog and milk and plant-based butter.