French Toast. Eggnog. Holidays. Casserole.
Mmmm mmmm mmmm, yes please to all 4 separately, but add them together and my heart is SO happy!!
Believe it or not, this Holiday Eggnog French Toast Bake has only been made for Christmas brinners in our house. However, we all know how lovely french toast is for breakfast so I would assume most of you would be making it for that.
Can you picture Christmas morning breakfast with this waiting for you on the table along with a hot cup of coffee? This is what dreams are made of. That and unicorns.
This recipe has gotten a thumbs up from everyone who has tried it. 6 out of the 10 who have tried it were children and you know they don’t lie.#dairyfree Eggnog French Toast #holiday Bake for breakfast, brunch, or brinner! Click To Tweet
Plus, this casserole literally makes our holiday season complete and I know you will feel the same way! My husband said it reminded him of caramel rolls because of the “caramel” on the bottom of the pan.
Can I be honest with you? I have never made from-scratch caramel rolls, because well, they are just too much work. I am sort of a lazy cook. Creative and dedicated, I would like to think, but too many steps and I’m out.
When you are done assembling the simple Eggnog French Toast casserole and you lift it off the counter to transfer to the fridge, you will see that gorgeous layering! The caramel layer on the bottom with the bread and custard mixture on top.
Shut. The. Front. Door. That’s what it’s all about folks.
I feel this needs to be said because I get a lot of questions about coconut sugar. Feel free to use whatever sugar you have on hand.
You know I am a coconut sugar lover, but brown sugar, sucanat, or white sugar works just fine. By the way, if you are a true over-the-top nutmeg lover you may want to grate some fresh nutmeg on top of casserole after baking is done.
When serving, drizzle with maple syrup, homemade eggnog glaze (powdered sugar and eggnog combined into a smooth consistency), or whipped cream!
Merry Christmas to you and you and you! I hope your holiday season is blessed beyond measure.
Holiday Eggnog French Toast Bake
- sauce pan
- 9x13 baking dish
- 8 Tbsp plant based butter (1 stick) I use Country Crock avocado oil butter
- 1 cup coconut sugar (or any sugar you have on hand)
- 1 loaf french bread (14 oz), cut into 1" pieces
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 8 eggs
- 2 cup So Delicious eggnog (DF)
- 2 tsp vanilla extract
- 1/4 tsp salt
- Spray a 9x13 glass pan generously with non-stick cooking spray. Set aside.
- In a small saucepan, melt butter over medium heat. Whisk coconut sugar into melted butter. DO NOT BOIL! You will end up with caramel. 😉 Remove from heat. Pour into prepared glass pan.
- Arrange bread cubes on top of sugar mixture.
- In a small bowl, whisk together eggs, eggnog, cinnamon, nutmeg, salt, and vanilla to make the custard. Pour the custard evenly over bread cubes. Press down gently on bread to make sure it soaks up the custard mixture.
- Tightly cover glass pan and refrigerate 2 hours to overnight. It depends on the time frame you are on!
- Preheat oven to 350F. Bake covered for 45 minutes. Remove foil. Bake an additional 15-20 minutes or until the entire casserole is puffed and golden brown on top. A knife inserted into the middle should come out relatively clean .
- When serving, drizzle with maple syrup, homemade eggnog glaze (powdered sugar and eggnog combined into a smooth consistency), or whipped cream!