24 hours serves 6-8

Make-Ahead Eggnog French Toast Bake

This make-ahead Eggnog French toast bake takes no time at all and can sit in your fridge for up to 48 hours before baking. Perfect for guests on those busy holiday weekends.

PREP: 10 min. ACTIVE: 10 min. PASSIVE: 22 hrs. 20 min. DIFFICULTY Easy


  • 1 loaf (or 10-12 oz) challah bread
  • 4 tbsp grass-fed butter, melted
  • 2/3 cup brown sugar (or coconut sugar)
  • 8 eggs
  • 2 cups eggnog
  • 2 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp salt
  • 1-2 tbsp powdered sugar (optional)
  • 9x13 casserole dish
  1. Grease your casserole dish with extra butter or oil.
  2. Cut challah bread into larger 2” cubes.
  3. Place the bread cubes into the greased casserole dish.
  4. In a large bowl, whisk together the remaining ingredients besides the powdered sugar.
  5. Pour mixture over the top of the bread evenly and let soak through.
  6. Cover with plastic wrap and refrigerate for at least 6 hours or up to 48 hours.
  7. When you’re ready to bake, preheat the oven to 350 F. Remove plastic and bake for 50-60 minutes. Every oven is different so make sure to watch to prevent burning. Remove when the egg mixture looks set and parts of the bread are crisp.
  8. Sprinkle with powdered sugar!


Amount per 100g

Recipe developed by   Chef Sarah Russo