Eggnog French Toast Casserole

  • Author: Autumn Reo of


Take french toast to the next level this holiday with an easy make-ahead brunch casserole with eggnog!



  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup eggnog
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1/2 tablespoons milk (use eggnog if you like)


  1. Slice French bread into 1-inch each cubes. (We actually let the kids tear it up so they can help!)
  2. Arrange slices in a buttered 9 by 13-inch flat baking dish.
  3. In a large bowl, combine the eggs, half-and-half, eggnog, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.
  4. Pour mixture over the bread, making sure all are covered evenly with the milk-egg mixture.
  5. Cover with foil and refrigerate overnight.
  6. The next day, preheat oven to 350 degrees F and cook until brown and bubbly!

To make glaze

  1. Mix powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken slightly as it sets).