Easy Overnight Cinnamon Eggnog French Toast Casserole is all prepared in advance making it perfect for Christmas morning or any special occasion breakfast! Add the Brown Sugar Pecan Crumble topping and you will be wishing for Eggnog all year round!
When I actually make breakfast it is always for a special occasion. And because its a special occasion, it is totally acceptable to eat dessert for breakfast like Creme Brulee French Toast or Strawberry Cheesecake Pancakes or Apple Pie Pancake Bowls. This Overnight Cinnamon French Toast Casserole is no exception – dessert for breakfast at its most delicious. And because it passes as breakfast, that means it is completely acceptable as brunch, lunch, dinner and again for dessert. But I am pretty sure it won’t last through breakfast.
This Cinnamon Eggnog French Toast Casserole is everything you love about French Toast – and French Toast Casseroles – and more. So much more.
First of all, I love that you can prep the breakfast entirely the night before making mornings relaxed, stress free and delicious. Second, the eggs, eggnog and vanilla are not only whisked with sugar, but with maple syrup, cinnamon, nutmeg and cloves so as the French toast cubes bathe in the overnight spiced eggnog bathe, they drink up all the holiday flavors and spices. Hello delicious on the inside and out.
And delicious on top! This Brown Sugar Pecan Crumble makes this Eggnog Casserole. Please don’t skip it or you will be majorly depriving you and your loved ones of heavenly bites of what could have been. The Brown Sugar Pecan Crumble is a simple mixing of pecans, maple syrup and vanilla, then in your food processor you pulse together brown sugar, flour and butter and more holiday spices – combine the two for a sweet, maple infused pecan crumble that toasts to golden perfection in the oven and tastes like sweet perfection in your mouth.
The Brown Sugar Pecan Crumble can be made the night before then refrigerated separately from the French Toast or you can make it the morning of – whatever you heart desires – as long as you heart desires the crumble.
As the crumble bakes, the brown sugar coats and crystallizes the toasting pecans and seeps into the maple infused French Toast, so there really is no need for extra syrup, but then again, there really is no need for extravagantly delicious Cinnamon Eggnog French Toast Casserole fore breakfast. And that’s what makes it all the more delicious…
- Eggnog French Toast
- 1 loaf day-old French bread, cut into 1” cubes*
- 6 eggs
- 2 1/2 cups eggnog (full fat)
- 1/2 cup granulated sugar
- 1/4 cup pure maple syrup
- 1 tablespoons vanilla extract
- 1 tablespoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Brown Sugar Pecan Crumble Topping
- 1 1/2 cups pecans, chopped
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup butter, cubed (1 stick)
- 1 cup packed light brown sugar
- 1/3 cup flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Lightly spray a 9x13-inch baking dish with nonstick cooking spray then add French bread cubes.
- In a large bowl, whisk together all remaining Eggnog French Toast ingredients then evenly pour over French bread cubes. Cover pan and refrigerate overnight.
- Brown Sugar Pecan Crumble** Add pecans to a medium bowl and add 2 tablespoons maple syrup and 1 teaspoon vanilla; toss to evenly coat. Set aside.
- Add butter, brown sugar, flour, cinnamon, nutmeg and cloves to food processor and pulse until it resembles coarse pebbles.*** Add brown sugar mixture to pecans and toss to evenly combine.
- Evenly sprinkle Brown Sugar Pecan Crumble over the bread and bake at 350 F degrees for 45-55 minutes, depending on how soft/”eggy” you like it. Serve with fresh berries and syrup if desired.
*I cut my bread into 1" cubes when I first buy it, then let the bread dry out on my counter that day then make my French Toast Casserole the following night.
**The Brown Sugar Pecan Crumble can be made the same time as the French Toast then refrigerated or prepared the morning of baking the casserole.
***If you don’t have a food processor, add ingredients to a mixing bowl and cut butter into brown sugar with pastry cutter, 2 forks, etc.
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