An easy and delicious recipe for Overnight Eggnog French Toast! Serve with sugared cranberries, maple syrup, and whipped cream. The perfect make-ahead breakfast recipe for Christmas morning!

Eggnog French Toast

As Christmas creeps closer, I can’t help but daydream about the upcoming festivities. Cozy sweaters, eggnog by the fire, tearing open presents under the tree, and a luxuriously long brunch with the family are just a few of my favorite traditions. Especially the brunch! It’s one of the rare occasions our entire crew is under one roof, and I don’t take it for granted.

What are your holiday traditions?!

Make Ahead Eggnog French Toast

To avoid spending the entire day in the kitchen, I like to set a menu of items that can mostly be made ahead of time. This year I’ll be whipping up a trio of overnight french toast recipes. There will be pecan pie french toast, apple pie french toast, and this easy eggnog french toast! I’m also going to whip up a Quiche Lorraine and Smoked Salmon Frittata for the savory lovers. And mimosas… because it’s CHRISTMAS! But I’m getting ahead of myself. Let’s get back to this overnight eggnog french toast, shall we?

This recipe was inspired by my little brothers insane love for eggnog AND french toast. I figured why not combine the two and surprise him on Christmas morning. I’ll take my big sister bonus points right now, than you very much 😉

Eggnog French Toast Bake

Ingredients:

• eggnog: I use store bought eggnog but I think homemade will work!
• heavy cream: also called whipping cream.
• eggs: use the large variety!
• vanilla extract: enhances the other flavors.
• bourbon: this is optional! You could also use rum or rum extract!
• cinnamon and ground nutmeg: adds a subtle spice.
• granulated sugar: just a small amount to enhance the sweetness.
• French bread: cut into slices
• butter: unsalted works best!
• light brown sugar: packed! dark brown sugar will work in a pinch.
• maple syrup: use the best variety you can get your hands on!

If you plan on making the sugared cranberries, you’ll also need fresh or frozen cranberries. They’re surprisingly simple to make and really elevate the presentation of this eggnog french toast!

Making this overnight eggnog french toast couldn’t be easier! Here’s how:

1. In a large bowl whisk together the eggs, eggnog, heavy cream, vanilla, bourbon, cinnamon, nutmeg, and sugar. Beat this egg mixture well and set aside.
2. Arrange the bread slices in a large shallow bowl. Pour the liquid mixture over the bread, being sure every piece is soaked in the liquid.
3. Cover and refrigerate for at least 8 hours, or overnight.
4. When you’re ready to bake, preheat oven to 350 degrees (F).
5. In a small saucepan over medium heat melt the butter. Remove from heat and whisk in the brown sugar and maple syrup.
6. Spread this mixture evenly across the bottom of a 9×13 baking pan. Carefully arrange the soaked bread on top. Bake for 35 to 40 minutes, or until the eggnog french toast is golden brown.
7. Serve warm, with plenty of maple syrup and whipped cream!!!

While this french toast bake (and makes your home smell amazing!!!) you can make the buttery bourbon maple syrup. This part is 100% optional, but if you dig the whole spiked eggnog thing, it’s a nice touch. Since the maple syrup is not cooked, I don’t suggest serving it to the kiddos or teens at the table. View and print the recipe below!

Tips and Tricks for Recipe Success:

• For best results, I recommend using French bread for this recipe, however if you cannot find it, brioche is a good substitute.
• I don’t recommend using sandwich bread, since it’s very thin and will become soggy as it soaks overnight.
• You’ll want to soak the bread in a large, shallow bowl OR you can use a second 3 Qt baking dish, which is what I did. It’s very important that the bread isn’t overlapping as it soaks and that each piece is covered in the eggnog mixture.
• For the best flavor, I suggest using real maple syrup. You can click here to check out our absolute favorite brand.
• Once baked, this overnight eggnog french toast is best served right away. However it will keep, covered tightly in the fridge, for up to 3 days.

Overnight Eggnog French Toast is a MUST try for eggnog lovers everywhere! Enjoy

Eggnog Recipes

• Eggnog Frosted Gingerbread Cookies
• One-Bowl Eggnog Cupcakes
• Eggnog Pancakes
• Bakery-Style Eggnog Scones
• Salted Caramel Eggnog Cheesecake

If you try this recipe for Overnight Eggnog French Toast, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day. ♥

Overnight Eggnog French Toast

Ashley Manila

An easy and delicious recipe for Overnight Eggnog French Toast!

PRINT RECIPE PIN RECIPE

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine French

Servings 8 servings

Ingredients

 

For the overnight eggnog french toast:

• 1 cup eggnog
• 1/2 cup heavy cream
• 8 large eggs
• 2 tablespoons vanilla extract
• 2 tablespoons bourbon (optional)
• 1/2 teaspoon ground nutmeg
• 2 tablespoons granulated sugar
• 1 loaf French bread, cut into 8 slices
• 6 tablespoons unsalted butter
• 1 cup light brown sugar, packed
• 1/2 cup pure maple syrup

For the sugared cranberries (optional):

• 1 cup granulated sugar, divided
• 1 cup fresh or frozen cranberries, if using frozen do not thaw

For the buttery bourbon maple syrup (optional):

• 1 cup pure maple syrup
• 2 tablespoons unsalted butter, melted
• 3 teaspoons bourbon (more or less to taste)
• 1 teaspoon vanilla extract

Instructions

 

For the overnight eggnog french toast:

• In a large bowl combine the eggnog, heavy cream, eggs, vanilla, bourbon (if using), nutmeg, and sugar; beat well and set aside. Arrange sliced bread in a large shallow bowl. Pour the liquid mixture over the bread, being sure every piece is soaked in the liquid. Cover tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.

When ready to bake...

• Preheat oven to 350 degrees (F). In a small saucepan over medium heat melt the butter. Remove from heat and whisk in the brown sugar and maple syrup. Spread this mixture evenly across the bottom of a 9x13 baking pan. Carefully arrange the soaked bread on top. Bake for 35 to 40 minutes, or until the bread is firm and lightly golden brown. Cool for 5 minutes, then serve warm!

For the sugared cranberries (optional):

• Combine 1/4 cup granulated sugar with 1/4 cup of water in a medium saucepan. Place the pan over medium heat and bring to a light simmer, stirring frequently, until sugar is completely dissolved, about 2 to 3 minutes. Add in the cranberries and stir to coat. Using a slotted spoon, transfer the cranberries to a wire rack and let dry for at least 30 minutes.
• When the 30 minutes are up, roll the cranberries in remaining sugar, working in small batches and tossing until well coated. Set aside to dry for at least 1 hour.

For the buttery bourbon maple syrup (optional):

• In a medium-sized bowl combine the maple syrup, butter, bourbon, and vanilla. Drizzle over french toast right before serving.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature