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 custard. Assemble it the night before and bake it while you open gifts! Inspired by Gingerbread Eggnog from The Spruce Eats.
Equipment
- handheld electric mixer, or whisk
Ingredients
- 5 large eggs
- 1¾ cups eggnog, (or dairy/non-dairy milk)
- 2 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 teaspoon ginger
- ½ teaspoon cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon allspice
- pinch kosher salt
- 8 ounce soft french bread, cut into thin slices or cubed (or brioche or challah)
- 1 tablespoon unsalted butter, melted
- ¼ cup gingersnap cookies, crumbled (or gingerbread or molasses cookies)
Optional Toppings
- powdered sugar
- maple syrup
- whipped cream
Instructions
- Beat together eggs, eggnog, molasses, vanilla extract and all the spices + kosher salt.
- Butter a 9x13 casserole. Layer in the french bread slices or cubes. Carefully pour the eggnog mixture over the bread, being sure to soak each piece.
- Cover and refrigerate overnight. (see notes below)
- Preheat oven to 350°F. Melt 1 tbsp unsalted butter. Toss the butter with crumbled gingersnap cookies and sprinkle over the french toast. Bake for 35-40 minutes.
Notes
Nutrition calculations do not include the optional toppings.
*To bake right away, allow for at least 30 minutes of rest before baking for the bread to absorb the custard. For a late morning brunch, assemble & chill for a couple hours before baking.
Nutrition
Calories: 215kcal | Carbohydrates: 26g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 278mg | Potassium: 258mg | Fiber: 1g | Sugar: 10g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 2mg
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