Baked French toast is one of the easiest make-ahead breakfast recipes ever. Make it Christmassy by adding one of my favorite winter ingredients – eggnog! My Baked Eggnog French Toast combines the spicy sweetness of Eggnog and the crunchy, custard-like delight that is French Toast. The best part is a luscious simple cranberry topping to send this dish over the top!
We are getting so close to Christmas time! If you still don’t know what to make for breakfast on Christmas morning, I’ve got you covered.
No one wants to stand over a pan flipping French toast all morning. You want to be with your kids as they open their gifts under the tree!
To make it easier on yourself, make this festive Baked Eggnog French Toast, which cooks in the oven while you hang with your family! It is an eggnog-flavored custard that gets poured over day-old challah bread, which is also eggy and slightly sweet.
Be sure to make my simple cranberry topping for finishing off this gorgeously festive dish! I also like to top with powdered sugar for a snowy look. Seriously, this is one of my absolute favorite breakfasts!
Both baked and pan-fried French toast recipes are delicious, however, I prefer the one that takes less active cooking time. Especially on Christmas!
Instead of frying your French toast in butter over the stove, try a baked version. This way, you don’t get any oil splatter on your Christmas outfit and you have more time with your family.
Think of baked French toast as more of a bread pudding. Because it is! Bread pudding consists of an eggy custard tossed with day-old bread and sugar. It is a favorite dessert among many, so it is especially good for breakfast!
Make things easier on yourself by baking your French toast. You can even assemble the casserole the night before and bake it once you’re ready to eat!
For the French Toast:
For the Simple Cranberry Topping:
Lightly grease a square baking dish (8 x 8″) with butter or oil and pre-heat the oven to 375 degrees Fahrenheit.
Whisk together all the ingredients (except for the bread) into a large bowl and set aside so that everything marries together and activates, about 5 minutes.
Next, add the chopped bread into the prepared baking dish and spread it around evenly.
Pour the liquid mixture atop cubed bread, generously covering all pieces.
Bake the french toast for 35-40 minutes or until fully cooked through (less ‘jiggly’) and edges and tops are golden brown (or slightly dark brown, if preferred).
In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once cranberries begin to pop/burst, continue stirring until the mixture begins to thicken a bit and cranberries are broken down. Remove from heat and let cool.
Remove from oven and let cool for 5 minutes or so before topping it with the powdered sugar, cranberry topping, and whipped cream, if desired. To serve, cut into desired-sized squares pieces. Drizzle with maple syrup!
If you’re a fan of my Baked Eggnog French Toast, try these recipes out!
Baked Eggnog French Toast.