Baked Eggnog French Toast Casserole Recipe | PBS Food

Baked Eggnog French Toast Casserole

Baked French Toast recipe featuring eggnog. Easily made the night before, this casserole recipe is perfect for Christmas morning.


Prep time: 8 Hours

Cook time: 45 Minutes

Total time: 8 Hours, 45 Minutes

Yield: 8


  • French Toast:
  • 1 loaf French bread (standard, not a baguette), cut into 1 1/2-inch-thick slices
  • 5 large eggs
  • 1 cup eggnog
  • 1 teaspoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Topping:
  • 4 tablespoons unsalted butter, melted
  • 1/3 cup firmly packed light brown sugar
  • 1/3 cup pure maple syrup
  • Optional:
  • 1 tablespoon confectioners' sugar


  1. Generously coat a medium-large baking dish with nonstick spray or butter. Arrange the bread in the dish in overlapping slices. *Large deep-dish pie plates work great.
  2. In a large bowl, beat together the eggs, eggnog, vanilla, and cinnamon. Pour this egg mixture evenly over the bread slices. Cover the baking dish with plastic wrap or foil, and refrigerate overnight or for at least 3 hours.
  3. The next morning, remove the baking dish from the refrigerator. Preheat the oven to 350 degrees F.
  4. To make the topping, combine the butter, brown sugar, and maple syrup in a small saucepan over medium heat. Stir until the mixture begins to bubble and foam. Once the butter has melted, slowly pour the mixture over the bread and in between the slices.
  5. Bake, uncovered, for 40 to 45 minutes, until golden on top.
  6. Dust with confectioners' sugar before serving.
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