Want french toast without the hassle? Make this easy custard-like overnight baked french toast with challah, cranberries, pecans, cinnamon and eggnog! Simply prep it the night before and bake the next morning so you can enjoy a quick and easy holiday breakfast!
I always forget how much I love french toast. And quite honestly I might even like it more than pancakes or waffles. Say whaaaat?! I know. But don’t get me wrong, its definitely pancakes and waffles that get prepared and eaten more around our house. But there’s just something special about french toast. Ya know?? So today I’m cementing a mental reminder to make more french toast. And to kick off my newly rekindled love for french toast, allow me to share with you this festive flavored, BOMB of a french toast casserole – Overnight Cranberry Cinnamon Eggnog French Toast Bake.
I seriously can’t think of a single reason not to love french toast. You get chunks of bread that have been soaked in a delicious egg custard and then toasted to perfection. Add in some other fun flavors and you’re all set for some very happy tastebuds.
This Cranberry Cinnamon Eggnog French Toast Bake is my latest take on french toast. It’s made with a whole loaf of golden challah bread, cut into cubes and soaked in a cinnamon eggnog custard. Cranberries are layered in for delicious pops of juicy flavor. And pecans are sprinkled throughout for a nutty bite. Oh, and I added in some bourbon for some serious festive fun (though totally optional). This flavor train is seriously delicious and could not be more perfect for a quick and simple holiday breakfast or brunch.
If you make this Cranberry Cinnamon Eggnog French Toast Bake make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
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Overnight Cranberry Cinnamon Eggnog French Toast Bake
- Prep Time: 15 Minutes
- Refrigeration Time: 8 Hours
- Cook Time: 45 Minutes
- Total Time: 9 hours
- Yield: About 6 to 8 Servings 1x
Description
Custard-like overnight baked french toast with challah, cranberries, pecans, cinnamon and eggnog! Simply prep it the night before and bake the next morning so you can enjoy a quick and easy holiday breakfast!
Ingredients
1 loaf challah, cut into 1 inch cubes
6 eggs
2 1/2 c. eggnog
1/3 c. maple syrup
2 tsp. vanilla
1 Tbsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
2 Tbsp. bourbon (optional)
1 c. fresh cranberries
2/3 c. chopped pecans
Instructions
- Lightly grease a 9×13 baking casserole dish. Set aside.
- In a large bowl, whisk together the eggs, eggnog, maple syrup, vanilla, cinnamon, nutmeg, salt and bourbon (optional).
- Spread half of the challah cubes into the prepared dish. Sprinkle with half of the fresh cranberries and half of the chopped pecans. Pour half of the eggnog mixture over the challah, then repeat the process with remaining challah, cranberries, pecans and eggnog mixture – pressing gently to help bread absorb and to make sure no bread cube is left dry. Cover tightly with plastic wrap and refrigerate overnight.
- When ready to bake, preheat over to 375 degrees. Bake for 35 to 45 minutes, until golden brown and cooked through. Allow to cool slightly before serving with maple syrup. Enjoy!
Keywords: french toast, cinnamon, eggnog, cranberry, pecan, brunch, christmas, winter, overnight, recipe
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