Eggnog French Toast Bake with Caramel
This Eggnog French Toast Bake with Caramel is an easy, make-ahead holiday recipe. Filled with fluffy bread that is soaked overnight in a mixture of eggnog and spices, this casserole bakes up warm and golden. Bursting with cozy flavors, it's the best Christmas breakfast!
Ingredients
- 1 loaf French bread (cut into cubes)
- 6 eggs
- 2 cups eggnog
- ½ cup heavy whipping cream
- ¼ cup granulated sugar
- 2 tablespoons vanilla bean paste (or vanilla extract)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup caramel sauce (divided)
Instructions
- Lightly grease a 9x13-inch baking dish with non-stick cooking spray. Set aside.
- In a large bowl, whisk together eggs, eggnog, heavy whipping cream, sugar, vanilla extract, cinnamon, and nutmeg. Set aside.
- Place ½ of bread cubes on bottom of baking dish. Top with ¼ cup of caramel sauce. Add rest of bread cubes on top.
- Pour egg mixture over bread, making sure to cover each piece with the mixture. Lightly press down on bread to ensure that each piece is saturated. Cover with aluminum foil and refrigerate for at least 3 hours, or overnight.
- When ready to bake, preheat oven to 375℉. Remove foil and top with remaining ¼ cup caramel sauce.
- Bake for 35-45 minutes, or until bread is firm and no more liquid remains. Remove from oven and top with extra caramel sauce, if desired.
Notes
- Leftovers will keep in an airtight container in the refrigerator for up to four days.
- See my tips and tricks for making this Caramel Eggnog French Toast Bake above the recipe box.