Description
A rich, custard-soaked brioche casserole with warm eggnog spices, perfect for holiday mornings. Assemble it the night before and bake fresh in the morning for a festive, crowd-pleasing breakfast.
Ingredients
- 1 loaf (14-16 oz) brioche or challah bread, cut into 1-inch cubes
- 6 large eggs, room temperature
- 2 cups high-quality full-fat eggnog
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 tablespoon turbinado or demerara sugar (optional)
- Maple syrup, for serving (optional)
- Powdered sugar, for serving (optional)
- Fresh berries or sliced bananas, for serving (optional)
- Whipped cream, for serving (optional)
Instructions
- Cut the brioche or challah into 1-inch cubes and spread evenly in a 9×13-inch baking dish. If bread is fresh, let it sit out uncovered for about an hour to dry slightly.
- In a large mixing bowl, whisk the eggs until fully combined. Add eggnog, whole milk, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until sugar is dissolved and mixture is smooth and pale golden brown.
- Pour the custard evenly over the bread cubes. Gently press the bread down with a spatula or your hands to ensure all pieces are coated. Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight (8-12 hours ideal).
- When ready to bake, preheat oven to 350°F (175°C). Remove casserole from fridge and let sit on counter for 15 minutes to take off the chill. Uncover, brush top with melted butter, and sprinkle with turbinado sugar if using.
- Bake for 40-45 minutes, until top is golden brown and center is set. A knife inserted into the center should come out clean or with a few moist crumbs. Edges should be caramelized and slightly crispy.
- Let casserole rest for at least 5 minutes before serving. Serve warm with maple syrup, powdered sugar, fresh berries, or whipped cream as desired.
Notes
Use day-old or slightly stale bread for best texture. Full-fat eggnog is recommended for richest flavor. For a bourbon-infused version, add 2 tablespoons bourbon to the custard. For gluten-free, use gluten-free brioche and reduce baking time by 5 minutes. For dairy-free, use dairy-free eggnog and plant-based butter. Leftovers keep in the refrigerator for up to 4 days. To freeze, bake, cool completely, wrap tightly, and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 380
- Sugar: 22
- Sodium: 320
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 42
- Fiber: 1
- Protein: 12
Keywords: overnight french toast casserole, eggnog french toast, holiday breakfast, make-ahead breakfast, brioche casserole, christmas brunch