Happy December! It seems like just yesterday it was Halloween. And Thanksgiving? Fahhget about it! And yet here I sit making Christmas plans. Time flies when you’re having fun and I absolutely love this time of year. I spent all morning putting up decorations while listening to Christmas music and it just always puts me in the greatest mood. I have so much to be thankful for and the holidays always remind me of that. You are probably drooling and sitting in a stupor of thought over that first image of caramelly goodness. Well I am getting to that. Be patient!
We have many traditions this time of year, one of which is eating a nice breakfast Christmas morning after we open stockings. If you are looking for a jaw dropping breakfast dish look no further. I am sharing my Make Ahead Egg Nog French Toast Recipe with you and it is amazing! Everyone in my family loves it and looks forward to it. This recipe is so easy because you can make it the night before and it only takes a few minutes to put together. In the morning you can throw it in the oven and in 1 hour you have heaven on a plate. I promise the heavens will open and angels will be singing Hallelujah as you take your first bite! Hek, you might even join in singing praises with them. 🙂 We always serve this with homemade buttermilk caramel syrup because, well, why not? I hope this egg nog french toast casserole can bring even more joy to your family on Christmas day or any other day for that matter. Enjoy!
Make Ahead Egg Nog French Toast
First cut up a loaf of french bread into bite sized pieces. Lay bread pieces evenly into a greased 9×13 baking dish.
Next mix eggs, eggnog, half and half, brown sugar and vanilla in a bowl and pour evenly over the bread.
Cover and place in fridge for several hours or overnight.
Next mix together flour, brown sugar, cinnamon, nutmeg and salt together. Cut in butter until mixture looks all crumbly. I like to use my food processor and pulse a few times. Place this mixture in a ziploc bag and place in the fridge alongside the french toast.
In the morning, preheat your oven to 350 degrees. Remove the cover on the french toast and sprinkle crumble topping over it.
It should look a little something like this before you bake it in the oven.
Bake in the oven at 350 degrees for 1 hour, or 45 minutes if you like it more soft and pudding-like.
Then dig into it and whatever you do, don’t forget to drizzle a plentiful amount of buttermilk caramel syrup over top.
Below I have added the printable recipes for ya. Happy Holidays!
Egg Nog French Toast is so easy and perfect for a healthy breakfast!
- 1 loaf french bread
- 6 eggs
- 1 1/4 cup eggnog
- 1 1/4 cup half and half
- 1/3 cup brown sugar
- 2 tbsp vanilla
- 1/2 cup flour
- 1/2 cup packed brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 pieces stick cold butter cut into
Grease a 9x13 pan with butter. Cut bread into bite sized squares and place evenly in pan.
In a bowl mix eggs, eggnog, half and half, brown sugar and vanilla with a whisk until well blended. Pour evenly over the bread.
Cover tightly and store in the fridge for several hours, or overnight.
In a separate bowl mix together the flour, brown sugar, cinnamon, nutmeg, and salt. Cut in the butter with a pastry blender until he mixture looks all crumbly. Place in a ziploc bag and place in the fridge.
When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle crumb mixture over the top. Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like.)
- 1 1/2 cups buttermilk
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup butter
- 1 tsp baking soda
- 1 tsp vanilla
In a VERY LARGE saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Cook for 1-3 minutes depending on how thick and carmelized you want it.
Remove from heat and whisk in soda and vanilla. It will bubble up a lot, which is why you need such a large pan. As it cools the bubbles will go away.
Serve over pancakes, waffles and french toast or just grab a straw and drink it down. It's that good!
Store in an airtight container in the fridge for up to few weeks.
Makes about 1 quart.