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Easy Light Eggnog French Toast Bake for Christmas Morning

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A lighter, healthier version of a classic French toast bake that captures the cozy, festive flavors of Christmas morning. This custardy, golden bake is made with light eggnog and simple ingredients, perfect for feeding a crowd without the heavy feeling.

Ingredients

Scale
  • 1 loaf day-old brioche or challah bread (about 12–14 ounces), cut into 1-inch cubes (about 8–9 cups)
  • 2 cups light eggnog (recommended: Hood Light Eggnog or Organic Valley Low-Fat Eggnog)
  • 1 cup whole milk (or 2% or oat milk)
  • 4 large eggs, at room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract (pure preferred)
  • 1 teaspoon ground nutmeg (freshly grated if possible)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted (plus more for greasing dish)
  • Optional for serving: maple syrup, powdered sugar, fresh berries, or whipped cream

Instructions

  1. Prep the bread: Cut the day-old brioche or challah into 1-inch cubes (about 8-9 cups). Spread on a baking sheet and let sit while preparing custard. If bread is fresh, toast in a 300°F oven for 5-7 minutes to dry slightly.
  2. Make the custard: In a large mixing bowl, whisk the 4 eggs until frothy (about 30 seconds). Add 2 cups light eggnog, 1 cup whole milk, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Whisk until smooth and sugar is mostly dissolved.
  3. Combine bread and custard: Grease a 9×13-inch baking dish with butter or non-stick spray. Place bread cubes in the dish. Pour custard evenly over the bread, pressing gently with a spatula to ensure all pieces are soaked. Do not overmix.
  4. Let it soak: Let the dish sit at room temperature for 15-30 minutes, or cover and refrigerate overnight for best results. The bread should be plump and soft with little liquid pooling.
  5. Preheat and prepare: About 20 minutes before baking, preheat oven to 350°F. If refrigerated, let dish sit on counter while oven heats. Drizzle 2 tablespoons melted butter evenly over the top.
  6. Bake covered: Cover dish tightly with aluminum foil and bake for 25 minutes.
  7. Bake uncovered: Remove foil and bake for another 15-20 minutes, until top is deep golden brown and edges are slightly crispy. Center should be firm but with a slight wobble.
  8. Rest before serving: Let bake rest on a wire rack for at least 10 minutes before cutting. This allows custard to set for cleaner slices.

Notes

For extra creaminess, use a water bath: place baking dish in a larger roasting pan and add hot water halfway up the sides. Check doneness with a knife inserted in center; it should come out clean or with moist crumbs. Letting the bake rest is crucial for texture. For overnight soak, add 5-10 minutes to covered baking time.

Nutrition

Keywords: eggnog french toast bake, light french toast bake, Christmas breakfast, holiday breakfast, eggnog casserole, overnight french toast bake

Find it online: https://lenatable.com/easy-light-eggnog-french-toast-bake-for-christmas-morning/