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Eggnog French Toast

Fresh Off the Griddle

Make this Eggnog French Toast the night before and your kids can wake up to a delectable breakfast baked with traditional holiday flavors. It’s a delicious dish for a holiday breakfast, brunch or dessert—because who doesn’t love a tasty recipe that can multitask? 


  • 6 – eggs
  • 1 1/2 cups – light or low-fat eggnog
  • 1/2 cup – low-fat or fat-free milk
  • 3 tablespoons – brown sugar
  • 1 1/2 teaspoons – ground nutmeg
  • 1 teaspoon – rum extract (optional)
  • 12 cups (about 22 slices) – cinnamon swirl bread, cubed
  • 3/4 cup – golden raisins
  • maple syrup


Whisk eggs, eggnog, milk, brown sugar, nutmeg, and rum extract together in a large bowl. Add the bread cubes and raisins and toss gently to coat. Let stand for 10 minutes to absorb liquid.

Coat a 10-inch non-stick Bundt pan with non-stick spray. Add bread cubes and pour any excess eggnog mixture over the bread. Cover the dish with plastic wrap and chill for at least 4 hours or overnight.

Preheat oven to 325°F. Bake the casserole, uncovered, for 45 minutes or until center is set but not dry.

Let stand 5 minutes, then invert onto a serving platter. Serve with maple syrup. Serve with your favorite breakfast meat.

Eggnog French Toast


310 calories; 7 g fat; 1 g saturated fat; 130 mg cholesterol; 12 g protein; 52 g carbohydrates; 3 fiber; 300 mg sodium; 40 mg calcium. Nutrition figures based on using fat-free milk.