Overnight eggnog French toast bake is a breakfast crowd-pleaser! A few simple ingredients that you put together overnight and wake up the next morning to pop it in the oven.
1large loaf of French breadcut into large 2-inch cubes
2 ½cups(592ml)egg nog
6large eggs
¼cup(55g)+ 2 tbsp. dark brown sugar
2teaspoonground cinnamon
½teaspoonground nutmeg
4tablespoonrumoptional
1cupchopped walnuts
Instructions
In a large measuring cup or bowl, whisk together egg nog, eggs, brown sugar, cinnamon, nutmeg, and rum (if using).
Spray a 9-by-13-inch glass baking dish with cooking spray. Add the bread cubes into the pan. It will be a tight fit but that's ok. Press them down gently, if need be.
Gently pour the eggnog mixture all over the bread cubes. Using the back of a spatula, press down on the bread cubes to help the bread soak up the liquid a bit. The bread will continue to soak up the liquid overnight.
Top the dish with chopped walnuts and cover tightly with foil. Place in the refrigerator to chill overnight.
When ready to bake, preheat oven to 350 °F (177 °C)
Unwrap the dish (save the foil) and bake uncovered for 30 minutes. The top will be nice and golden brown.
After 30 minutes, cover the dish with the foil you saved and bake for another 15-20 minutes, just to make sure the center is set and everything is warmed through.
Remove from oven and serve hot with maple syrup.
Notes
It is okay if the middle of your dish is a tiny bit runny - that's how it's supposed to be and it is safe to eat. You can tell from my second to last picture above that it was a little bit runny in the center. If you're worried, you can bake it longer until the middle is completely set/dry. This might take a bit longer than my suggested 45 minutes total bake time.If using a glass baking dish, place the glass baking dish into the oven as it is preheating so the glass baking dish doesn't crack. If you place it in the oven at 350 degrees straight from the fridge, your dish is more prone to cracking!