Casseroles are so easy and simple to make.  I love the ease of making it the day before that allows me to just wake up in the morning and throw it in my oven.  I wanted to make something special to start off 2013 well… and because I had some extra eggnog in my refrigerator I decided that instead of it going to waste why not make an Eggnog French Toast Casserole.

How does that sound for starting the new year off right????

That sounds pretty awesome to me!  I also thought that my kiddies needed something special to begin their own year off right and who can turn down french toast, of any kind, and a full tummy surely does the trick.



List of ingredients are pretty simple…


This creamy mixture is so wonderful and smells so good.  Allow your french toast casserole to sit overnight in the refrigerator and wake up to a glorious breakfast treat ready to bake.




Egg Nog French Toast Casserole

Cook Time: PT45-50M

Yield: Serves 12

Eggnog French Toast Casserole is a great make ahead breakfast casserole for any holiday brunch.


  • 1 loaf Challah Bread
  • 6 Large Eggs
  • 2 1/2 cups Eggnog
  • 3/4 cups Granulated Sugar
  • 2 tablespoons Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • Streusel Topping:
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Light Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 1/2 cup cold Unsalted Butter, cut into pieces
  • Powdered Sugar & Maple syrup-for serving


    Night Before:
  1. Spray a 9 x 13-inch baking pan with cooking spray. Cut challah bread into cubed chunks and place in the pan.
  2. In a large bowl, mix together eggs, eggnog, sugar, vanilla extract, cinnamon, and nutmeg. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator overnight.
  3. The Next Morning:
  4. In a separate bowl, mix together flour, brown sugar, cinnamon, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks.
  5. When you’re ready to bake the casserole, preheat oven to 350 degrees F. Remove from refrigerator and sprinkle crumb mixture over the top. Bake for 45-55 minutes, or until the golden brown.
  6. Serve warm with maple syrup.


Enjoy and see you next time!