Overnight Gingerbread Eggnog French Toast Casserole

Gingerbread eggnog french toast in a white baking dish with a spoon, syrup, and cookies on a wooden table.

Overnight Gingerbread Eggnog French Toast Casserole

Gingerbread Eggnog French Toast is the perfect holiday breakfast solution for a crowd! There’s hints of molasses, ginger and nutmeg in a rich eggnog-style custard. Assemble it the night before and bake it while you open gifts! Inspired by Gingerbread Eggnog from The Spruce Eats.

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8 55

Breakfast

American, French

443 kcal

Equipment

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 9x13 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.

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.

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.

Nutrition

christmas, holidays, make ahead, oven

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