Description

A rich, custardy French toast bake made with eggnog, brioche, and warm spices. Perfect for holiday mornings or cozy winter breakfasts.

Ingredients

Scale

1 large loaf brioche or challah bread (12–14 ounces), cut into 1-inch cubes
2 cups eggnog
4 large eggs, at room temperature
1/2 cup heavy cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
Powdered sugar (for dusting)
Maple syrup (for serving)
Fresh berries or sliced bananas (optional)

Instructions

Cut brioche or challah into 1-inch cubes. Spread on a baking sheet and let dry for 10-15 minutes (or bake at 300°F for 5 minutes).
In a large bowl, whisk eggs until smooth. Add eggnog, heavy cream, sugar, vanilla, nutmeg, cinnamon, and salt. Whisk until combined.
Grease a 9×13-inch baking dish with melted butter.
Layer half the bread cubes in the dish. Pour half the custard over them. Add remaining bread and pour remaining custard. Press down gently with a spatula.
Let rest at room temperature for 15-30 minutes (or refrigerate overnight).
Preheat oven to 350°F (175°C).
Cover dish with foil and bake for 25 minutes.
Remove foil and bake 15-20 minutes more until golden and puffed. Center should be set but slightly jiggly.
Let rest 5-10 minutes before serving.
Dust with powdered sugar, drizzle with warm maple syrup, and add berries if desired. Serve warm.

Notes

For best results, use day-old bread and let the bake rest overnight in the fridge. The top should be golden brown and the center slightly jiggly when done. Leftovers keep for 3 days in the fridge or 2 months in the freezer.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 square (1/8 of rec
Calories: 380
Sugar: 22
Sodium: 320
Fat: 18
Saturated Fat: 10
Carbohydrates: 45
Fiber: 2
Protein: 10

Keywords: eggnog french toast bake, easy french toast bake, holiday breakfast, christmas breakfast, baked french toast