This quick & easy eggnog french toast bake can be made ahead of time and baked for breakfast or brunch! It’s the perfect thing to make for holiday mornings!!
The Perfect Holiday Breakfast
Oh hi! Today I’m cozied up at home enjoying lots of snuggles from my little ones… and totally avoiding the holiday shopping craziness! Instead we’re digging into leftovers of this dreamy french toast bake for breakfast. It’s kind of auhmazing! Did I mention it’s a cinch to make?! Yesss.
This recipe is one that we’ll make time & time again. It’s a holiday classic. You can whip it up the night before and then toss it in the oven while the rest of the festivities are happening. Pretty awesome, right?! It also just happens to be dairy-free thanks to Silk’s Nog Original.
It’s creamy, perfectly spiced and works great in this eggnog french toast bake.
Bread: You can use any kind of bread you want for the base. I prefer using a loaf of french bread or brioche. It’s nice and dense and can soak up all of that nog goodness.
Rum Extract: This is totally optional, but it’s absolutely delicious.
Coconut Oil: We used coconut oil to keep this recipe dairy free, but you can substitute an equal amount of butter.
Can you use heavy whipping cream? Using heavy whipping cream instead of eggnog is an option because they are of similar consistencies. It won’t create as yummy of a flavor because eggnog has extra added holiday spices.
Add dried fruit? You could add in dried cranberries, but typically you would top this breakfast with fresh berries!
Prep it the Night Before!
BREAD. Cube the loaf into 2″ chunks and stick them into a lined or greased 9×13 baking dish.
EGG MIXTURE. In a medium size mixing bowl, whisk together the nog, brown sugar, eggs, vanilla, rum extract, cinnamon, nutmeg and salt. Pour the mixture over the cubed bread.
CHILL. Cover with foil and place in the refrigerator to chill for at least 4 hours or overnight. (Definitely overnight if you making this for a holiday, trust me, you’ll thank me later.)
Bake & Serve
The next morning (or 4 hours later if you’re serving the same day), whip up the crunchy topping before turning on the oven.
TOPPING. In small mixing bowl, whisk together the flour, brown sugar, cinnamon, nutmeg and nuts. Pour the melted coconut oil (to keep it dairy-free) or butter and mix until small clumps form. Sprinkle over the top of the french toast bake.
BAKE. Place in the oven and turn oven on to 350 degrees. This is necessary if you’re using a glass dish so that it doesn’t shatter going into a hot oven! It’s happened to me before—learn from my mistake people. If you’re using a metal pan you can place it directly into the hot oven, no worries. Bake for 45 minutes to 1 hour, or until cooked throughout.
Place a piece of foil over the top (you can reuse the one from before) at the 30 minute mark to prevent over-browning.
SERVE. Remove from the oven and let cool for 10 minutes, then dust with powdered sugar, slice and serve with lots of syrup! Mmmm…
What to serve with this?
Making Ahead & Storing
You can MAKE AHEAD and FREEZE this dish to bake for later. You’ll want to mix the bread and liquid together and place it in a ziploc bag. Then you want to toss the topping together and put that in a separate bag but keep that in the freezer as well.
Leftover eggnog french toast bake will last for about 5 days STORED in an airtight container in the fridge. You can either eat the leftovers cold or reheat it in the oven at 350 for about 10 minutes. Pro tip: if you cover the casserole with foil before reheating it in the oven then it won’t overly brown.
For more breakfast casseroles, try:
P.S. don’t forget to visit www.silk.com/holidays for recipes, a free digital holiday recipe book, a coupon, and more!
Eggnog French Toast Bake Recipe
- 1 loaf french bread - OR brioche, cut into 2'' cubes
- 3 cup Silk soy nog - OR eggnog
- 6 tbsp brown sugar
- 6 eggs
- 1 tbsp vanilla extract
- 1/2 tsp rum extract - optional
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
For the Topping
- 1/4 cup all purpose flour
- 1/4 cup brown sugar
- 1/4 tsp ground cinnamon
- pinch nutmeg
- 1/2 cup walnuts - OR pecans, chopped
- 1/4 cup coconut oil - melted
- powdered sugar - for dusting
- Line or spray a 9x13-inch baking dish. Place the cubed bread inside, set aside.
- In a medium size mixing bowl, whisk together the nog, brown sugar, eggs, vanilla, rum extract, cinnamon, nutmeg and salt. Pour the mixture over the cubed bread. Cover with with foil and place in the refrigerator to chill for at least 4 hours or overnight.
- Before turning on the oven, in a small mixing bowl, whisk together the flour, brown sugar, cinnamon, nutmeg and nuts. Pour the melted oil or butter and mix until small clumps form. Sprinkle over the top of the french toast bake.
- Place in the oven and turn oven on to 350 degrees. This is necessary if you're using a glass dish so that it doesn't shatter going into a hot oven. If you're using a metal pan, place it directly into the hot oven. Bake for 45 minutes to 1 hour, or until cooked throughout. Place a piece of foil over the top (you can reuse the one from before) at the 30 minute mark to prevent over-browning. Remove from the oven and let cool for 10 minutes before serving. Dust with powdered sugar if desired.
-Gluten-free bread & flour can be used in this recipe.
-Fresh cranberries would make a great addition to this bake.
This is a sponsored conversation written by me on behalf of Silk . The opinions and text are all mine.