Indulge in a festive brunch with this Eggnog French Toast Bake perfect for holiday mornings Easy delicious and sure to impress 151 chars

Scale

1 loaf of challah or brioche bread (about 12 cups cubed; stale bread works best!)

6 large eggs

2 cups eggnog (store-bought or homemade)

1 cup whole milk

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup maple syrup (for serving)

Powdered sugar (for dusting, optional)

Preheat your oven to 350°F (175°C).

Cut your challah or brioche into cubes, about 1-inch in size.

In a large mixing bowl, whisk together the eggs, eggnog, whole milk, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.

Place the cubed bread in a greased 9×13-inch baking dish. Pour the custard mixture evenly over the bread.

Cover the dish with plastic wrap and refrigerate for at least 1 to 2 hours, or overnight.

Uncover the dish and bake in your preheated oven for 45-55 minutes or until the top is golden brown.

Allow the baked French toast to cool for about 10 minutes before slicing.

Serve with warm maple syrup and a dusting of powdered sugar.

A delightful Eggnog French Toast Bake that captures the festive flavors of eggnog in every creamy bite, perfect for holiday brunch gatherings.

Keywords: Eggnog French Toast Bake, Holiday Breakfast, Festive Recipe, Easy Breakfast Bake