This Eggnog French Toast Casserole is the perfect way to start your festive day, combining the rich, creamy flavor of eggnog with the comforting warmth of French toast. As it bakes, your kitchen will be filled with the scent of cinnamon and nutmeg, adding to the magical atmosphere of the holiday. Whether you're serving a crowd or simply want to treat your family to something special, this indulgent yet easy-to-make casserole is sure to become a Christmas morning tradition.
Make this recipe to use up any extra fresh Cranberries you would of bought to make my Cranberry Shortbread Bars. If you're more in the mood for baking, my Pumpkin Swirl Bread or Banana Bread Recipe Without Butter, make a tasty breakfast treat. Try one of my handy savory casseroles, like my Crack Chicken Pierogi Casserole or my Cabbage Roll Casserole.
Ingredients
For this Eggnog French Toast Casserole recipe, I used a lovely orange flavored Panettone. Use what you have, a nice French loaf (not baguette), Challah bread or Brioche, works just as good! Here is what I used to make this dish.
- Panettone
- Eggnog
- Eggs
- Vanilla
- Cinnamon
- Orange Zest
- Fresh Cranberries
- Chocolate Chips
See recipe card for quantities.
Instructions
Make my baked French Toast the night before, for a quick and easy breakfast you can just pop into the oven. Prepare this for a relaxing Christmas morning with the family, or to bring to a brunch with friends!
Cut up the Panettone into 1-inch cubes. Place it into your 9"x13" or large ovel baking dish.
In a large bowl, whisk together the Eggnog, Eggs, Cinnamon, Cinnamon and Orange Zest. Mix until smooth.
Pour the Eggnog mixture evenly over the cubed Panettone. Gently press down the cubes into the baking dish so that it absorbs a little more Eggnog mix.
Sprinkle the cranberries and chocolate chips on top of the soaked bread. If baking the next day, cover with plastic wrap and refrigerate for around 12 hours.
You can easily bake my Eggnog French Toast Casserole the same day. Let it rest at room temperature for 1 hour after assembling, before placing it into the oven.
When ready to bake the casserole, preheat your oven to 350F with a rack in the middle position. Remove any plastic wrap or covering from on top of the dish before placing it into the oven. Bake uncovered for 45-50 minutes, or until the custard has set completely in the center.
Substitutions and Variations
- BREAD: Replace the 800g Panettone with 10-12 cups of cubed French bread or Brioche.
- BANANA-BUTTERSCOTCH: Try making a version of this dish with Bananas and Butterscotch chips. Slice 2 bananas in pieces and fold in with the cubed bread. Sprinkle ¼ cup of butterscotch chips on top before baking.
- DAIRY: If you do not have Eggnog, you can use regular milk or half-and-half.
Storage
Place any leftover Eggnog French Toast Casserole in the refrigerator for 2-3 days.
Recipe
Eggnog French Toast Casserole
Ingredients
- 800 g Panettone 10-12 cups
- 3 cups Eggnog
- 8 large Eggs
- 1 tablespoon Vanilla Paste
- 1 teaspoon Cinnamon
- 1 teaspoon Orange Zest
- ¼ cup Chocolate Chips
- ¾ cup Fresh Cranberries
Instructions
- This recipe is great to make the night before, but can be prepared a few hours before baking. Follow the instructions accordingly.
- Take your Panettone and cut it into 1-inch cubes. Place it into a greased 9"x13" or large oval baking tray.
- In a large bowl, whisk together the Eggnog, cracked eggs, orange zest, cinnamon, and vanilla. Mix until smooth.
- Evenly pour the egg mixture over the cubed Panettone in the dish. Slightly press the cubes down into the custard mixture to help them soak up some of the liquid.
- Sprinkle the fresh cranberries and chocolate chips on top of the soaked Panettone.
- If making it the night before, cover the prepared dish with plastic wrap, and refrigerate for up to 12 hours. If baking it off the same day, leave the prepared casserole at room temperature for 1 hour.
- When ready to bake, preheat the oven to 350F. Remove any plastic wrap or cover from the casserole. Bake uncovered for 45-50 minutes. It will be ready when the custard has set in the center of the dish.
- Remove from the oven and let it rest for 10 minutes before serving.
