This Egg Nog Casserole is a make ahead french toast that is a perfect breakfast or brunch recipe for the holidays.
We talk a lot about cookies during the holidays, rightly so , I mean cookies are amazing, but you know what they say, “Breakfast is the most important meal of the day.” Do they still say that? I feel like they are constantly changing their mind about that. Either way Christmas morning and the morning after New Year’s Eve are all about spending time with family, and that means you don’t want to be stuck in the kitchen frying up bacon and making pancakes. Am I right?
Enter this make ahead french toast casserole. That’s right, french toast that is ready and waiting for you in the refrigerator when you wake up in the morning. You make it the night before so the eggs and egg nog can soak into the bread. Then in the morning all you have to do is stumble into the kitchen, put it in the oven (don’t forget to turn it on!) and then make yourself a cup of coffee, maybe two. While you enjoy a few glorious moments all to yourself breakfast is pretty much making itself!
Even better, this recipe is for an Egg Nog casserole. Yep, egg nog, I put that stuff on everything….during the holidays. Last week I was making Egg Nog cookies, this week I started my day off with egg nog french toast. Oh, and the kids loved it too ;). Now, this recipe calls for a couple of tablespoons of dark rum, BUT have no fear, it isn’t required. You can also use rum extract, or just skip it all together if that just isn’t your thing. The important part is the maple syrup, brown sugar, butter mixture on the bottom. As the egg nog casserole cooks the brown sugar mixture caramelizes and creates the ooey, gooey syrup on the bottom of the bread. So good!
- 1/2 cup butter
- 1 cup packed brown sugar
- 3 tablespoon maple syrup
- 1 loaf French bread cut into 1-inch cubes
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 8 eggs
- 2 cups eggnog
- 1 teaspoon Vanilla
- 1 tablespoon Dark Rum or Rum Extract
Prepare a 9x13 inch baking dish by greasing it with butter.
In a sauce pan melt butter, then mix in brown sugar and maple syrup.
Stir the mixture until it begins to boil then remove it from the heat and pour it into the baking dish.
Place the bread cubes in the baking dish and sprinkle them with the cinnamon and nutmeg.
In a large bowl whisk together egg, egg nog, vanilla, and run.
Pour egg mixture over the bread cubes making sure they are thoroughly coated.
Cover the baking dish with aluminum foil and place it in the refrigerator overnight.
When ready to bake preheat the oven to 350°F.
Place baking dish in the oven and bake, covered, for 35 minutes, then uncover and bake for another 10 minutes, or until top is golden brown.
I sprinkle mine with a little powdered sugar and, if I’m feeling really decadent I drizzle a little more syrup on top. Super easy and totally delicious, that’s my kind of breakfast!
Make ahead breakfast casserole are one of my favorite ways to feed family and friends, especially during the holidays. If you like this you should also try: