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Cozy Overnight Eggnog French Toast Bake with Pecan Streusel

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A make-ahead Christmas morning breakfast featuring brioche soaked in eggnog custard, topped with a buttery pecan streusel. It’s rich, cozy, and perfect for feeding a crowd with minimal morning effort.

Ingredients

Scale
  • 1 cup (240 ml) eggnog
  • 4 large eggs, room temperature
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 8 cups (about 12 ounces) day-old brioche or challah, cut into 1-inch cubes
  • 1/2 cup (60 g) all-purpose flour
  • 1/2 cup (100 g) packed brown sugar
  • 1/2 cup (60 g) chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (60 g) cold unsalted butter, cut into small cubes
  • Maple syrup, for serving (optional)
  • Powdered sugar, for serving (optional)
  • Fresh berries or sliced bananas, for serving (optional)

Instructions

  1. Prep the bread: Cut day-old brioche or challah into 1-inch cubes. Spread evenly in a 9×13-inch baking dish. If bread is fresh, toast cubes on a baking sheet at 300°F for 10 minutes, then cool.
  2. Make the custard: In a large bowl, whisk together eggs, eggnog, granulated sugar, vanilla, cinnamon, nutmeg, and salt until smooth and pale yellow, about 1 minute.
  3. Pour and press: Pour custard evenly over bread cubes. Gently press bread down with a spatula to ensure all pieces are soaked. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight (8-12 hours).
  4. Make the streusel: In a medium bowl, combine flour, brown sugar, chopped pecans, and cinnamon. Add cold butter cubes. Use a pastry cutter or fingers to work butter into dry ingredients until mixture resembles coarse sand with some pea-sized butter chunks. Refrigerate until ready to bake.
  5. Bake: Next morning, preheat oven to 350°F (175°C). Remove baking dish from fridge and let sit on counter for 20 minutes. Sprinkle cold streusel evenly over top. Bake for 40-45 minutes, until top is golden brown and center is set but slightly jiggly. A knife inserted in center should come out mostly clean.
  6. Rest and serve: Let bake rest for 10 minutes before cutting. Serve warm with maple syrup, powdered sugar, and fresh fruit if desired.

Notes

Use stale bread for best texture. If top browns too quickly, tent with foil for last 10-15 minutes. Let rest after baking to allow custard to set. Leftovers keep refrigerated for up to 3 days; reheat in a 300°F oven for 10-15 minutes.

Nutrition

Keywords: eggnog French toast bake, overnight French toast, Christmas breakfast, pecan streusel, holiday brunch, brioche French toast casserole

Find it online: https://islatable.com/cozy-overnight-eggnog-french-toast-bake-with-pecan-streusel/