I am rapidly getting into the Christmas spirit here in our household. Our tree and decorations are up, I’ve begun my Christmas shopping, I’ve wrapped some of the presents that I’ve purchased ages ago, and I’m starting to dig up some holiday recipes. I made my ginger molasses cookies the other day to fill up our cookie jar, and the flavours of ginger, cinnamon, and molasses totally reminded me of Christmas!
We’ll be visiting some family this Christmas out of town, but we are also expecting some family to come to us in Regina since being pregnant with a toddler makes travelling super exhausting for me. In anticipation of overnight guests, I wanted to find a breakfast recipe that was Christmas-y but also didn’t require me to be in the kitchen away from all the visiting and opening of presents in the morning. I started experimenting with some overnight recipes and I’ve tweaked the perfect overnight eggnog french toast casserole recipe. It takes some prep the night before, but in the morning, all you have to do is pop it in the oven for 40-50 minutes. Perfect amount of time for visiting over coffee and opening presents!
I served mine with some blueberries on top and a side of bacon (because my husband loves bacon!). This french toast casserole is pretty sweet, so you do not need any syrup on top. A sprinkling of icing sugar might make it prettier but trust me, it is plenty sweet on its own. This recipe would easily serve 6 people. We had four big pieces left over, so I heated a piece up this morning for a quick breakfast before work and it was delicious!
Give this recipe a try for your Christmas morning!
Overnight Eggnog French Toast CasserolePrint Recipe
- 1/2 cup (1 stick) butter
- 1 cup brown sugar
- 2 tbsp maple syrup
- 1 loaf French bread, cut into cubes
- 1 tsp cinnamon
- 1 tsp nutmeg
- 8 eggs
- 2 cups eggnog
- 1 tsp vanilla
Grease a 9x13 baking dish with a little bit of melted butter.
In a small saucepan, melt butter over medium heat. Stir in brown sugar and maple syrup and bring to a boil. Remove from heat and pour into the baking dish.
Arrange the cubed bread over the brown sugar mixture.
Sprinkle the bread cubes with cinnamon and nutmeg.
In a large bowl, whisk the eggs, eggnog and vanilla together. Pour this custard mixture evenly over the bread cubes. Press down on the bread cubes to make sure every piece is soaked.
Cover the baking dish with aluminum foil and refrigerate overnight.
In the morning, place the baking dish in a preheated 325 degree oven and bake covered for 40 minutes.
Increase the oven temperature to 375 degrees, remove foil, and bake uncovered for another 10 minutes.
The casserole is done when a knife inserted in the center comes out clean and the top is a golden brown.