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!
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
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