Description

A cozy, make-ahead holiday breakfast featuring brioche soaked in a rich eggnog custard, baked until golden and fragrant with cinnamon and nutmeg.

Ingredients

Scale

1 loaf (about 1 lb) brioche or challah, slightly stale, cut into 1-inch cubes
2 cups eggnog
6 large eggs, room temperature
1/2 cup packed brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Pinch of salt
Optional: 1/2 cup chopped pecans or walnuts, or powdered sugar for serving

Instructions

Cut the brioche into cubes and let them sit out for a few hours or overnight to dry slightly.
In a large bowl, whisk together eggs, eggnog, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and slightly frothy.
Grease a 9×13-inch baking dish and add the bread cubes. Pour the eggnog mixture evenly over the bread, pressing down gently to help it soak in.
Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
Preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for 20 minutes.
Sprinkle nuts on top if using.
Bake uncovered for 40–45 minutes, or until the top is golden brown and the center is set. Cover loosely with foil halfway through if you prefer a softer texture.
Let cool for 10 minutes before serving. Dust with powdered sugar or drizzle with maple syrup.

Notes

Use day-old bread for best texture. Let the casserole rest overnight for maximum flavor. For a dairy-free version, use plant-based eggnog and butter. Reheat leftovers covered with foil to keep them moist.

Prep Time: 20 minutes (plus overnight chilling)
Cook Time: 45 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 portion (about 1/8
Calories: 375
Sugar: 25
Sodium: 220
Fat: 16
Saturated Fat: 9
Carbohydrates: 45
Fiber: 1
Protein: 10

Keywords: eggnog french toast, holiday breakfast, christmas brunch, baked french toast, make-ahead breakfast