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Overnight Cranberry Eggnog French Toast Casserole

With sweet and creamy eggnog, tangy cranberries, and crunchy pecans – this MAKE AHEAD Cranberry Eggnog French Toast Casserole is the perfect breakfast or brunch dish for Christmas, New Year, and beyond!

Oh the weather outside is frightful….let it snow, let it snow, let it snow….so goes the song. Thankfully, this year I won’t have to sing this song as I am in a warm and beautiful tropical island republic – The Philippines.

This year I will have a wonderful warm Christmas, yay! Please don’t get me wrong – I do like a white Christmas, too. After all, I have lived in the US for over a decade and am used to having a cold and wintry Christmas.

However, this year I am home not only to be with my family, whom I haven’t seen for 3 years, but to celebrate my parents’ 50th wedding Anniversary! So, I do have the perfect excuse to have a warm Christmas this year! I am truly delighted to be with my family for such a special occasion.

Talking about special, don’t you want to wake up to a warm and sumptuous breakfast dish for Christmas or the day after? Yes, of course!

So here’s a wonderful and very tasty comfort food that the whole family will enjoy – CRANBERRY EGGNOG FRENCH TOAST CASSEROLE!

What’s even more awesome? This yummy dish can be prepared the night before so the next day you can enjoy this comfort food in no time! Just bake away and have a happy breakfast! Merry Christmas everyone!

With sweet and creamy eggnog, tangy cranberries and crunchy pecans - this MAKE AHEAD Cranberry Eggnog French Toast Casserole is the perfect breakfast or brunch dish for Christmas, New Year and beyond! | manilaspoon.com

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FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.


WHAT ARE THE INGREDIENTS FOR Overnight Cranberry Eggnog French Toast Casserole?

Butter (for greasing baking dish)

One loaf brioche or Hawaiian Sweet Rolls (about 12 oz),  cut into 1-inch cubes

1/2 a block of an 8-ounce package cream cheese, halved then sliced into cubes

1/3-1/2 cup chopped pecans or walnuts

3/4 cup + 1/4 cup fresh Cranberries, coarsely chopped or left whole

4 large Eggs  (or 5 if small)

 1 1/4 cup Eggnog

1/3 cup firmly packed dark Brown sugar

2 teaspoons Vanilla Extract

1/2 teaspoon ground Cinnamon

1/4 teaspoon ground Nutmeg

1 pinch ground Cloves

2 Tablespoons melted Butter (to be used after baking)

To serve

Powdered sugar, for dusting
Pure maple syrup, for drizzling

HOW TO MAKE Overnight Cranberry Eggnog French Toast Casserole?

Butter or grease an  8 x 8  square baking dish. Place half the bread cubes in a single layer, filling in all the gaps.

Evenly scatter the cubed cream cheese, 3/4 cup cranberries, and all the nuts on top.

Cover completely with the remaining bread cubes. Spread or insert the remaining cranberries on top (see photo). I add some cranberries on top because they make the casserole look festive and pretty! Note: You can also insert the remaining cranberries or a few extras just before you bake the casserole to make them look more prominent.

In a large bowl, whisk together the eggs, eggnog, brown sugar, vanilla, cinnamon, nutmeg, and cloves.

Evenly pour the egg mixture over the bread cubes. Gently press down on the cubes with your palms to allow the top layer of bread to absorb the liquid. Cover with plastic wrap and refrigerate overnight.

Remove the dish from the refrigerator and let sit for 20-30 minutes at room temperature. Preheat the oven to 375°F (190°C). Bake the French toast for about 30-40 minutes or until the cubes are puffed up, nicely browned and there’s no more liquid at the bottom.

Transfer the dish to a rack and drizzle the melted butter on top. Let sit for 5 minutes. Run a knife around the rim of the pan to release the French toast.

Cut into squares. Serve sprinkled with powdered sugar and warmed maple syrup drizzled on top. Enjoy this lavish breakfast or brunch dish!

With sweet and creamy eggnog, tangy cranberries and crunchy pecans - this MAKE AHEAD Cranberry Eggnog French Toast Casserole is the perfect breakfast or brunch dish for Christmas, New Year and beyond! | manilaspoon.com

Overnight Cranberry Eggnog French Toast Casserole

With sweet and creamy eggnog, tangy cranberries, and crunchy pecans – this MAKE AHEAD Cranberry Eggnog French Toast Casserole is the perfect breakfast or brunch dish for Christmas, New Year, and beyond!
5 from 16 votes
Prep Time 30 minutes
Cook Time 30 minutes
Refrigerate 8 hours
Course Breakfast
Cuisine American
Servings 8
Calories 408 kcal

Ingredients
 

  • Butter, for greasing baking dish
  • 12 oz loaf brioche or Hawaiian Sweet Rolls, cut into 1-inch cubes
  • 4 oz (1/2 a block of an 8-ounce package) cream cheese, halved then sliced into cubes
  • 1/2 cup chopped pecans or walnuts
  • 1 cup fresh Cranberries (divided into 3/4 and 1/4 cup), coarsely chopped or left whole
  • 4 large Eggs, (use 5 if eggs are small)
  • 1 1/4 cup Eggnog
  • 1/3 cup firmly packed dark Brown sugar
  • 2 teaspoons Vanilla Extract
  • 1/2 teaspoon ground Cinnamon
  • 1/4 teaspoon ground Nutmeg
  • 1 pinch ground Cloves, optional
  • 2 Tablespoons melted Butter to be used after baking
  • Powdered sugar, for dusting
  • Pure maple syrup, for drizzling

Instructions
 

  • Butter or grease an 8 x 8 square baking dish. Place half the bread cubes in a single layer, filling in all the gaps.
  • Evenly scatter the cubed cream cheese, 3/4 cup cranberries, and all the nuts on top. Cover completely with the remaining bread cubes. Spread or insert the remaining cranberries on top. I add some cranberries on top because they make the casserole look festive and pretty! NOTE: You can also insert the remaining cranberries or a few extras just before you bake the casserole to make them look more prominent.
  • In a large bowl, whisk together the eggs, eggnog, brown sugar, vanilla, cinnamon, nutmeg, and cloves.
  • Evenly pour the egg mixture over the bread cubes. Gently press down on the cubes with your palms to allow the top layer of bread to absorb the liquid. Cover with plastic wrap and refrigerate overnight.
  • Remove the dish from the refrigerator and let sit for 20-30 minutes at room temperature. Preheat the oven to 375°F (190°C). Bake the French toast for about 30-40 minutes or until the cubes are puffed up, nicely browned and there’s no more liquid at the bottom.
  • Transfer the dish to a rack and drizzle the melted butter on top. Let sit for 5 minutes. Run a knife around the rim of the pan to release the French toast.

Notes

TIPS & TRICKS
You can also insert the remaining cranberries or a few extras just before you bake the casserole to make them look more prominent.

Nutrition

Calories: 408kcalCarbohydrates: 35gProtein: 10gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 215mgSodium: 290mgPotassium: 145mgFiber: 1gSugar: 14gVitamin A: 865IUVitamin C: 2mgCalcium: 117mgIron: 1mg
Keyword Overnight Cranberry Eggnog French Toast Casserole
Tried this recipe?Let us know how it was!

Last updated on November 25th, 2023 at 10:00 am

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25 Comments

  1. This looks so delicious and festive. Love that the preparations can be made ahead and then have a warm and comforting breakfast dish spending, very little time in the morning.

  2. I made this last year for a family Christmas Brunch and everyone declared it a favorite and a new holiday feast tradition. My family will look forward to it again this year ! I added a little coconut cream for a fun twist. The flavors are amazing … looks so festive n your holiday table… a feast for the eyes as well as the palate ! Merry Christmas !!!

  3. I'm confused. Your ingredients state "1 c. fresh cranberries (divided)" but I don't see a second addition in the Procedure. That said, when I look at the final pictures it looks like your second 1/2 of cranberries are placed on top. Please help.

  4. Love to try this got all the ingredients and was going to make it Christmas Eve for breakfast Christmas morning but… was up late opening gifts and forgot to make it. Is it absolutely necessary to do it night before??? I realize the flavors have marry and liquid has to soak in but just wondering if you can make it and bake it same morning. Thank you.

    1. Sorry, just seeing this. You can maybe set it aside for at least an hour (if you have time) just to allow the bread to absorb the liquid a bit. But it should still taste good.

    1. I haven’t tried it but I can’t see why not? Make sure to let the crockpot insert get back to room temperature first before you heat it up. Adjust the time because it would take longer to cook in the crockpot.

5 from 16 votes (16 ratings without comment)

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