Always have a houseful for the holidays? Sweet breakfast bakes are the easiest way to feed a crowd, and this one does all its work in the fridge overnight, soaking up a rich, spiced eggnog-style custard. In the morning, sprinkle on the gingersnap topping and slide it into the oven — your house will smell like gingerbread long before the wrapping paper is cleared.
Key Ingredients + Easy Swaps
Challah bread – I originally tested this recipe with soft French bread, but switched to challah for its rich flavor, fluffy texture and slight sweetness. Brioche is a great substitute. Day-old bread is your friend here — it’s thirsty and will drink up the custard while it chills overnight. If your “stale” bread still feels soft and moist, spread the cubes or torn pieces on a sheet pan and dry them out in a 300°F oven for 20–25 minutes. Let them cool completely before adding the custard.
Whole milk + heavy cream – My first version of this recipe used store-bought eggnog, but I switched to a combo of whole milk and heavy cream. Whisked together with eggs, sugar, vanilla and nutmeg, they’re the same building blocks you’d use to make homemade eggnog — so you get all that creamy holiday flavor without hunting for eggnog outside of December.
Molasses + brown sugar – Together, these give the custard a deep gingerbread flavor, warm color and a hint of smokiness.
Gingersnap cookie topping – Crumbled on top, these add a crunch that complements the soft, custardy bake. Gingerbread or molasses cookies are great substitutes since they’re also packed with warming spices, or skip the topping altogether. Softer cookies crumble easily by hand. For harder ones, toss them in a zip-top bag and whack it with a rolling pin, or pulse them in a mini food processor. Add the topping in the morning, right before baking, so it stays crunchy.
Looking for more eggnog-y holiday treats? Try my Eggnog Blondies with Warm Winter Spices!
Serving Suggestions
A snowy dusting of powdered sugar is all this casserole really needs, but a little maple syrup pooling into the crispy gingersnap topping is the way I like it! Oh, and sometimes a dollop of lightly sweetened fresh whipped cream.
While the French toast bakes, prepare some fresh fruit and breakfast sausage to serve alongside.
What to Sip
It’s the holidays after all, so I’m not going to judge if you decide to have some spiked eggnog with breakfast! If that’s not your speed, try my iced chocolate shaken espresso — just swap the almond milk for eggnog — or a spiced latte made with my homemade pumpkin spice coffee syrup.
More Breakfast Recipes for a Crowd…
- Mushroom + Swiss Egg White Muffins
- Spiced Cranberry Orange Sweet Rolls
- Orange Carrot Cinnamon Rolls with Cream Cheese Icing
- Pumpkin Spice Latte Sweet Rolls
- Make Ahead Brussels Sprouts + Pancetta Breakfast Strata
- Sausage, Egg + Cheese Breakfast Strata
Overnight Gingerbread Eggnog French Toast Casserole
Equipment
- handheld electric mixer, or whisk
Ingredients
- 6 large eggs
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1½ cups whole milk
- ¾ cup heavy cream
- 2 tablespoons molasses
- 1½ teaspoons vanilla extract
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- pinch kosher salt
- 16 ounces challah bread (day-old or stale), torn or cubed into 1-inch pieces
- 2 tablespoons unsalted butter, melted
- ½ cup gingersnap cookies, crumbled (or gingerbread or molasses cookies)
Optional toppings:
- maple syrup
- whipped cream
- powdered sugar
Instructions
- Whisk together eggs, granulated sugar and brown sugar until well combined. Whisk in the whole milk, heavy cream, molasses, vanilla extract, all the spices + kosher salt.
- Grease a 9×13 casserole (or 3-quart casserole). Add the challah pieces. Carefully pour the egg mixture over the bread, being sure to get into the corners and edges, soaking each piece. Press down gently with a spatula to make sure the entire casserole gets saturated.
- Cover and refrigerate overnight. (Or, for at least 6 hours and up to 24 hours, but any longer and the bread may break down and you'll end up with soggy french toast.)
- In the morning, allow the casserole to rest on the counter as the oven preheats to 350°F.
- Meanwhile, combine the melted butter with the crumbled gingersnap cookies and sprinkle over the french toast.
- Bake for 40-45 minutes: look for golden edges, and a puffed and set center.
Notes
- Nutrition calculations do not include the optional toppings.
- Storing leftovers: Cover and refrigerate for about 3 days, or wrap individual portions and freeze for 2 to 3 months.
- Reheating leftovers: Microwave individual portions in 45-second increments until warmed through. Reheat an entire casserole or multiple portions, covered with foil, in a 350°F oven for 20-30 minutes.
- Recipe updated October 14, 2026.