Baked Eggnog French Toast Casserole | Kitchen Explorers | PBS Food

Baked Eggnog French Toast Casserole


There is always one child in our home that wakes up before the sun rises on Christmas morning without any sign of tiredness in their eyes. Without any hesitation, this child will quickly get out of bed and investigate everything that may have happened while they were asleep — from inspecting the crumbs left on the cookie plate that was left for Santa to assessing the presents under the tree.

Christmas morning is full of excitement, anticipation, and frenzy. After are all the kids rally each other awake, any thought of sleeping in has vanished and our kids are beside or in our bed begging my husband and me to wake up and come downstairs to open presents. I brew a pot of coffee for me and my husband, to keep us fueled throughout the day, and turn on my oven. I know that as soon as the gifting concludes my kids will want to eat as we lounge around in our pajamas in a sea of ripped wrapping paper and untied ribbons. Christmas morning breakfast is part of our tradition. Today I have a wonderful Baked Eggnog French Toast Casserole recipe that can be made the night before and only needs to be baked Christmas morning. As the casserole bakes and the aroma wafts through the air, all that’s left for me to do is to sit back and take-in the moments of wonder across my children’s faces. Enjoying the morning together accentuated by a warm breakfast meal is the best way I know to celebrating Christmas with my family.

Baked Eggnog French Toast Casserole

Baked French Toast recipe featuring eggnog. Easily made the night before, this casserole recipe is perfect for Christmas morning.



  • French Toast:
  • 1 loaf French bread (standard, not a baguette), cut into 1 1/2-inch-thick slices
  • 5 large eggs
  • 1 cup eggnog
  • 1 teaspoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Topping:
  • 4 tablespoons unsalted butter, melted
  • 1/3 cup firmly packed light brown sugar
  • 1/3 cup pure maple syrup
  • Optional:
  • 1 tablespoon confectioners' sugar


  1. Generously coat a medium-large baking dish with nonstick spray or butter. Arrange the bread in the dish in overlapping slices. *Large deep-dish pie plates work great.
  2. In a large bowl, beat together the eggs, eggnog, vanilla, and cinnamon. Pour this egg mixture evenly over the bread slices. Cover the baking dish with plastic wrap or foil, and refrigerate overnight or for at least 3 hours.
  3. The next morning, remove the baking dish from the refrigerator. Preheat the oven to 350 degrees F.
  4. To make the topping, combine the butter, brown sugar, and maple syrup in a small saucepan over medium heat. Stir until the mixture begins to bubble and foam. Once the butter has melted, slowly pour the mixture over the bread and in between the slices.
  5. Bake, uncovered, for 40 to 45 minutes, until golden on top.
  6. Dust with confectioners' sugar before serving.

Prep Time: 8 Hours

Cook Time: 45 Minutes

Total Time: 8 Hours, 45 Minutes

Yield: 8

Alice-Currah-169x215Alice Currah is the publisher of popular food blog, Savory Sweet Life. Her approachable everyday recipes are accompanied by beautiful step by step photos and have been featured online at Martha Stewart, Real Simple, The Pioneer Woman, Epicurious, Bon Appetit, Saveur, iVillage and many more. In March 2010, featured Alice as one of “Eight of the Very Best Food Bloggers.” You can find her on Twitter, Instagram, or Facebook.

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