Eggnog French Toast Casserole
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 10-12
  • 1 loaf of french bread, or any other soft loaf of bread
  • 8 eggs
  • 2 cups whole milk
  • 2 cups eggnog
  • ½ cup granulated sugar
  • 2 Tbsp vanilla extract
  • ½ cup All-purpose flour
  • ½ cup firmly packed brown sugar
  • 1 tsp cinnamon
  • ¼ tsp salt
  • pinch of nutmeg, optional
  • 1 stick unsalted butter, cut into pieces
  1. Generously grease a 9x13 inch baking pan with butter
  2. Tear bread into chunks and spread in the baking pan
  3. In a medium size bowl mix the eggs, whole milk, eggnog, sugar and vanilla extract
  4. Pour over bread distributing evenly
  5. Cover tightly with plastic wrap and place in fridge for ½ hour or up to overnight
  6. (if choosing a shorter time frame: press on plastic wrap to push bread in the liquid to make sure all the bread has soaked up the mixture)
  7. In a separate bowl mix together flour, brown sugar, cinnamon, salt and nutmeg
  8. Then add in cold butter and cut it into the dry mixture until it looks like small pebbles (this can be made ahead of time, covered and kept in the fridge)
  9. Spread evenly over french toast
  10. Place in a preheated 350 degree oven for 45-60 minutes
  11. Scoop out portions and serve with maple syrup
  12. Enjoy!
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Recipe by Two Sisters Kitchens at