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Christmas Breakfast Eggnog French Toast Casserole

Breakfast
11/05/2026
Breakfast
Total time: 140 min
Prep time: 10 min
Cook time: 60 min
Servings: 12
Christmas Breakfast Eggnog French Toast Casserole served on blue ceramic plate with a side of eggnog
Cheese Butter Milk

Make Christmas morning a little sweeter with this eggnog French toast breakfast casserole. Buttery brioche soaks up a rich custard made with eggnog, whole milk, cinnamon and nutmeg, then bakes until golden on top and soft in the center. Finished with a creamy eggnog and cream cheese glaze, this make-ahead Christmas breakfast serves 12 and leaves more time for opening presents.

How To Make Christmas Breakfast Eggnog French Toast Casserole with Cream Cheese Glaze

Toss brioche cubes with melted butter, cinnamon and sugar, then toast until golden. Transfer to a buttered baking dish and pour over a whisked mixture of eggs, eggnog, whole milk, vanilla and warm spices. Refrigerate for at least one hour or overnight, then bake at 350°F for 45–50 minutes.

Beat softened cream cheese with powdered sugar, vanilla and eggnog until smooth. Let the casserole rest for 10 minutes before drizzling with glaze and serving warm.

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Ingredients:

For Casserole

  • 1 (16 oz) Loaf Brioche bread , cut into 1-inch cubes
  • 1/4 Cup Unsalted Butter , melted, plus more for greasing
  • 3/4 Cup Sugar , divided
  • 2 Teaspoons Ground Cinnamon , divided
  • 8 Large Egg
  • 2 Cups Eggnog
  • 1 Cup Whole Milk
  • 2 Teaspoons Pure Vanilla Extract
  • 1/2 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Kosher Salt
See preparation

For Glaze

  • 4 Ounces Cream Cheese , softened
  • 1/2 Cup Powdered Sugar , plus more for dusting (optional)
  • 1 Teaspoon Pure Vanilla Extract
  • 3 Tablespoons Eggnog
See preparation

Directions:

For Casserole

  1. Grease a 9x13-inch baking dish with unsalted butter and line a rimmed baking sheet with parchment paper. Place brioche cubes in a large bowl and drizzle with melted butter, 1/4 cup of sugar and 1 teaspoon of cinnamon, tossing gently to evenly coat.
  2. Arrange brioche cubes in a single layer onto prepared baking sheet. Bake, tossing halfway through, until toasted and golden-brown, about 8 to 10 minutes. Remove from oven and transfer to prepared baking dish to cool.
  3. Whisk together eggs, eggnog, whole milk, vanilla, nutmeg, salt, remaining 1/2 cup of sugar and remaining 1 teaspoon of cinnamon in a large bowl until smooth.
  4. Pour eggnog mixture evenly over bread, gently pressing cubes down to absorb custard. Cover and refrigerate for at least 1 hour, or overnight.Pouring eggnog mixture over brioche cubes in a casserole dish
  5. Preheat oven to 350°F and remove casserole from refrigerator. Bake, uncovered, until the center is set and top is golden-brown, about 45 to 50 minutes. If top of casserole begins browning too quickly, loosely cover with foil during the final 15 minutes of baking.

For Glaze

  1. Beat cream cheese in a medium bowl until smooth. Add powdered sugar (optional), vanilla and eggnog until combined.Beating cream cheese and powdered sugar in a ceramic bowl
  2. Let casserole cool for 10 minutes before drizzling with glaze and dusting generously with additional powdered sugar, if using. Serve warm.Christmas Breakfast Eggnog French Toast Casserole served on blue ceramic plate with a side of eggnog

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