Make Christmas morning a little sweeter with this eggnog French toast breakfast casserole. Buttery brioche soaks up a rich custard made with eggnog, whole milk, cinnamon and nutmeg, then bakes until golden on top and soft in the center. Finished with a creamy eggnog and cream cheese glaze, this make-ahead Christmas breakfast serves 12 and leaves more time for opening presents.
How To Make Christmas Breakfast Eggnog French Toast Casserole with Cream Cheese Glaze
Toss brioche cubes with melted butter, cinnamon and sugar, then toast until golden. Transfer to a buttered baking dish and pour over a whisked mixture of eggs, eggnog, whole milk, vanilla and warm spices. Refrigerate for at least one hour or overnight, then bake at 350°F for 45–50 minutes.
Beat softened cream cheese with powdered sugar, vanilla and eggnog until smooth. Let the casserole rest for 10 minutes before drizzling with glaze and serving warm.
10min
Prep time
60min
Cook time
12
Servings
Christmas Breakfast Eggnog French Toast Casserole
Make Christmas morning a little sweeter with this eggnog French toast breakfast casserole. Buttery brioche soaks up a rich custard made with eggnog, whole milk, cinnamon and nutmeg, then bakes until golden on top and soft in the center. Finished with a creamy eggnog and cream cheese glaze, this make-ahead Christmas breakfast serves 12 and leaves more time for opening presents.
How To Make Christmas Breakfast Eggnog French Toast Casserole with Cream Cheese Glaze
Toss brioche cubes with melted butter, cinnamon and sugar, then toast until golden. Transfer to a buttered baking dish and pour over a whisked mixture of eggs, eggnog, whole milk, vanilla and warm spices. Refrigerate for at least one hour or overnight, then bake at 350°F for 45–50 minutes.
Beat softened cream cheese with powdered sugar, vanilla and eggnog until smooth. Let the casserole rest for 10 minutes before drizzling with glaze and serving warm.
Make Christmas morning a little sweeter with this eggnog French toast breakfast casserole. Buttery brioche soaks up a rich custard made with eggnog, whole milk, cinnamon and nutmeg, then bakes until golden on top and soft in the center. Finished with a creamy eggnog and cream cheese glaze, this make-ahead Christmas breakfast serves 12 and leaves more time for opening presents.
How To Make Christmas Breakfast Eggnog French Toast Casserole with Cream Cheese Glaze
Toss brioche cubes with melted butter, cinnamon and sugar, then toast until golden. Transfer to a buttered baking dish and pour over a whisked mixture of eggs, eggnog, whole milk, vanilla and warm spices. Refrigerate for at least one hour or overnight, then bake at 350°F for 45–50 minutes.
Beat softened cream cheese with powdered sugar, vanilla and eggnog until smooth. Let the casserole rest for 10 minutes before drizzling with glaze and serving warm.
Grease a 9x13-inch baking dish with unsalted butter and line a rimmed baking sheet with parchment paper. Place brioche cubes in a large bowl and drizzle with melted butter, 1/4 cup of sugar and 1 teaspoon of cinnamon, tossing gently to evenly coat.
Arrange brioche cubes in a single layer onto prepared baking sheet. Bake, tossing halfway through, until toasted and golden-brown, about 8 to 10 minutes. Remove from oven and transfer to prepared baking dish to cool.
Whisk together eggs, eggnog, whole milk, vanilla, nutmeg, salt, remaining 1/2 cup of sugar and remaining 1 teaspoon of cinnamon in a large bowl until smooth.
Pour eggnog mixture evenly over bread, gently pressing cubes down to absorb custard. Cover and refrigerate for at least 1 hour, or overnight.
Preheat oven to 350°F and remove casserole from refrigerator. Bake, uncovered, until the center is set and top is golden-brown, about 45 to 50 minutes. If top of casserole begins browning too quickly, loosely cover with foil during the final 15 minutes of baking.
For Glaze
Beat cream cheese in a medium bowl until smooth. Add powdered sugar (optional), vanilla and eggnog until combined.
Let casserole cool for 10 minutes before drizzling with glaze and dusting generously with additional powdered sugar, if using. Serve warm.
Tips for Success
Look for a set center and golden edges. The casserole is ready when the center no longer looks liquid and the brioche on top is golden brown. If the surface browns too quickly, loosely cover with foil during the final 15 minutes of baking.
Cut the brioche into uniform 1-inch cubes. Evenly sized pieces absorb the eggnog custard consistently. Spread the cubes in a single layer when toasting so their edges develop a light crust before soaking.
Bring the cream cheese to room temperature. Softened cream cheese blends smoothly with the eggnog and powdered sugar, creating a pourable glaze without lumps. Add the eggnog gradually if you prefer a thicker drizzle.
Assemble the night before Christmas. Cover the prepared casserole and refrigerate overnight so the brioche absorbs the spiced custard. On Christmas morning, remove it from the refrigerator while the oven preheats, then bake as directed.
Frequently Asked Questions
Can I make Eggnog French Toast Casserole the night before Christmas?
Absolutely! Assemble the brioche and eggnog custard in your baking dish on Christmas Eve, cover tightly and refrigerate overnight. The bread absorbs the custard as it chills, making Christmas morning preparation especially simple.
What should I serve with Eggnog French Toast Casserole for Christmas breakfast?
Pair this sweet, spiced casserole with crispy bacon, breakfast sausage or a savory spinach and cheese frittata. Fresh orange slices, pomegranate seeds and hot coffee add festive color and complementary flavors to your Christmas brunch spread.
Can I use a different bread instead of brioche?
Yes! Challah or thick-cut French bread can work well. Brioche has a buttery, tender texture that complements the eggnog custard, while slightly stale bread helps the cubes absorb liquid without becoming overly soft.
How do I reheat leftover Eggnog French Toast Casserole?
Refrigerate leftovers in an airtight container for up to three to four days. Reheat individual portions in a 325°F oven, covered loosely with foil, until heated through. Add any reserved cream cheese glaze after warming.
