Overnight Eggnog French Toast Casserole topped with Homemade Raspberry Maple Syrup— Christmas morning breakfast just got a whole lot sweeter!
I believe that there are two types of people in this world. One that goes all out for Christmas morning breakfast and makes everything from scratch, and the other who wakes up starving and needs the most delicious solution to get breakfast on the table with little to no effort. Want to take a guess which type of person I am? If it wasn’t obvious by the title or my cooking life motto, I’m definitely the girl that needs to get it done quickly! And if you’re this type of person too, then this Overnight Eggnog French Toast Casserole recipe is for you.
Eggnog is one of those things that you either love or hate. Truth be told, you couldn’t pay me enough to drink a glass of eggnog. As much as I love the smell and the whole idea of it, drinking it just isn’t an option for me. Finally, after almost half of my existence on this planet, I’ve found a way to enjoy those flavors without having to drink it. Low and behold, the Eggnog French Toast was born! It adds such a nice sweetness to the bread and truly embodies Christmas morning in plate.
Let’s get into the details of this recipe! There are a few changes you can make according to your taste. The recipe calls for white bread which I personally love because the bread stays nice and soft, but you can switch it out for challah or french bread for a crunchier texture. For the raspberry maple syrup, you can totally buy it premade at your local grocery store but it’s extremely easy to make yourself and since you’re saving loads of time on this dish by preparing it at night, you can definitely afford to spend a couple of minutes making it in the morning right before the casserole is ready.
- 12 slices thick white bread, cubed (challah or french baguette can be used as well)
- 1 1/2 cups eggnog
- 5 large eggs
- 1/2 tsp ground nutmeg
- 1/2 tsp rum extract
- 2 cups raspberries (fresh or frozen)
- 1/4 cup maple syrup
- The night before, spray a 9x13 baking pan with nonstick cooking spray. Add the bread cubes and set aside.
- In a mixing bowl, whisk eggnog, eggs, nutmeg, and rum extract until mixed well.
- Pour the mixture over the bread cubes evenly. Pressed down the bread into the dish to make sure it soaks up all the mixture. Cover with foil and place in fridge overnight.
- Preheat over at 375 degrees and bake covered for 30 minutes. Then remove foil and bake for an additional 20-30 minutes depending how crunch or soft you prefer.
- (optional) Dust with powdered sugar and drizzle Raspberry Maple Syrup or syrup of your choice, and serve.
- In a small sauce pan over medium-low heat, simmer the berries for about 2 minutes until some of the juices evaporate.
- Add ¼ cup real maple syrup and mix for about 30 seconds. Serve over French toast.
Do you host Christmas morning breakfast or do you keep it low key with your family?
Looking for more holiday posts like this? Check out my Girls Holiday Brunch, or these whipped herb goat cheese and cranberry jalapeno crostini.