Overnight Eggnog French Toast Casserole

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes



For Eggnog French Toast:

  • 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

Raspberry syrup:

  • 2 cups raspberries (fresh or frozen)
  • 1/4 cup maple syrup


  1. The night before, spray a 9×13 baking pan with nonstick cooking spray. Add the bread cubes and set aside.
  2. In a mixing bowl, whisk eggnog, eggs, nutmeg, and rum extract until mixed well.
  3. 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.
  4. 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.
  5. (optional) Dust with powdered sugar and drizzle Raspberry Maple Syrup or syrup of your choice, and serve.

For Raspberry Maple Syrup:

  1. In a small sauce pan over medium-low heat, simmer the berries for about 2 minutes until some of the juices evaporate.
  2. Add ¼ cup real maple syrup and mix for about 30 seconds. Serve over French toast.