Baked Eggnog French Toast Bake with Nutmeg

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A rich and custardy French toast bake soaked in spiced eggnog and topped with a dusting of nutmeg, perfect for a comforting Christmas brunch. This American-inspired Christmas recipe, ready in about 65 minutes, combines French bread cubes, large eggs, and eggnog into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 400 calories and feeds 8, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 cups French bread cubes
• 10 large eggs
• 3 cups eggnog
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1 tbsp butter for greasing
• optional powdered sugar for dusting

Instructions

1. Step 1: Preheat oven to 350°F and butter a 9x13-inch baking dish with 1 tbsp butter.
2. Step 2: Spread 8 cups of French bread cubes evenly in the prepared dish.
3. Step 3: In a large bowl, whisk together 10 large eggs, 3 cups eggnog, 1/2 cup granulated sugar, 2 tsp vanilla extract, 1 tsp ground nutmeg, and 1/2 tsp ground cinnamon until smooth.
4. Step 4: Pour the eggnog mixture evenly over the bread cubes, pressing them gently down to soak well.
5. Step 5: Cover the dish tightly with foil and refrigerate for at least 4 hours or overnight to allow the bread to absorb the custard.
6. Step 6: Remove the foil and bake uncovered at 350°F for 45-50 minutes until the top is golden brown and the center is set.
7. Step 7: Let cool for 10 minutes, then dust with powdered sugar if desired before serving warm.