Easy Overnight Eggnog French Toast Bake Recipe

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This Easy Overnight Eggnog French Toast Bake with homemade caramel sauce is a perfect recipe for your Christmas breakfast or any brunch this holiday season!


Units Scale

Bread Pudding:

  • 5 cups cubes French bread (day old is best)
  • 4 large eggs
  • 3/4 cup eggnog
  • 1/4 cup half and half cream
  • 1/2 tsp vanilla extract
  • pinch nutmeg
  • 1/2 tsp ground cinnamon

Caramel Sauce:

  • 1/2 cup butter
  • 1/4 cup brown sugar
  • 1/4 cup half and half cream


Preparing the Bread Pudding:

  1. In a large bowl whisk together the eggs, eggnog, cream, vanilla, nutmeg and cinnamon.
  2. Prepare a 9 x 13 baking dish by greasing it with butter, then add the bread cubes.
  3. Then pour the milk/egg mixture over the bread, and gently stir to ensure that all the ingredients are evenly distributed, and the bread is covered in the milk mixture.
  4. Cover with aluminum foil and put in the fridge overnight. OR if you want to make and serve it the same day, let it rest at least 30 minutes first so the bread has time to soak up the milk mixture.
  5. The next morning, sprinkle the top with cinnamon and sugar, and add the casserole dish to a cold oven.
  6. Turn the oven to 350 degrees F, and bake for about 1 hour, or until the pudding is puffed and firm in the centre, and the top is golden brown.

Caramel Sauce:

  1. While the bread pudding is baking, you can make the caramel sauce that you will drizzle all over this delicious dish.
  2. In a small saucepan melt the butter, then add the brown sugar and cream.
  3. Stir over low heat until the sauce thickens.
  4. Set aside to cool slightly.
  5. Serve the baked french toast warm with the warm caramel sauce!