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Eggnog French Toast

overhead photo of a slice of eggnog french toast
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This cozy and festive overnight eggnog french toast is made with cubed brioche or challah soaked in a spiced eggnog custard. It’s the perfect holiday breakfast and a great way to use leftover eggnog. Prep it the night before, bake in the morning, and enjoy a warm, comforting brunch with almost no effort.

Ingredients

Scale

1 loaf day-old brioche or challah, cubed (about 10 cups)

6 large eggs

2 cups eggnog

1/2 cup whole milk

1/3 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon salt

2 tablespoons unsalted butter, melted

Syrup, powdered sugar or whipped cream, optional for topping

Instructions

  1. Grease a 9x13-inch baking dish and add the cubed bread.

  2. In a large bowl, whisk together the eggs, eggnog, milk, sugar, vanilla, and spices.

  3. Pour the mixture over the bread and gently press the cubes down so they absorb the custard.

  4. Cover and refrigerate overnight.

  5. The next morning, preheat the oven to 350°F. Let the dish sit at room temperature.

  6. Drizzle melted butter over the top and bake for 40–45 minutes or until golden and set.

  7. Cool for 10 minutes, then serve with powdered sugar, maple syrup, or whipped cream.

Notes

  • Add nuts, fruit, or chocolate chips to change up the flavor.

  • If your bread is fresh, let the cubes sit out for an hour or two so they dry a bit.

  • Sprinkle cinnamon sugar over the top before baking if you want a subtle sweet crunch.

Find it online: https://jesslovesbaking.com/2025/11/30/eggnog-french-toast/