Eggnog French Toast

Made the night before, your kids will wake up to a delectable breakfast baked with traditional holiday flavors. It’s a delicious dish for a holiday breakfast, brunch or dessert—because who doesn’t love a tasty recipe that can multitask?

5 hrs
Prep Time
45 min
Cook Time


  • 6 eggs
  • 1½ cups Crystal eggnog
  • ½ cup Crystal reduced fat or lowfat milk
  • 3 tablespoons brown sugar
  • 1½ teaspoons ground nutmeg
  • 1 teaspoon rum extract (optional)
  • 12 cups (about 22 slices) cinnamon swirl bread, cubed
  • ¾ cup golden raisins
  • Maple syrup

Products used

  • Reduced Fat Milk

  • Eggnog


  • Step 1

    Whisk eggs, eggnog, milk, brown sugar, nutmeg, and rum extract together in a large bowl. Add the bread cubes and raisins and toss gently to coat. Let stand for 10 minutes to absorb liquid.
  • Step 2

    Coat a 10-inch non-stick Bundt pan with non-stick spray. Add bread cubes and pour any excess eggnog mixture over the bread. Cover the dish with plastic wrap and chill for at least 4 hours or overnight.
  • Step 3

    Preheat oven to 325°F. Bake the casserole, uncovered, for 45 minutes or until center is set but not dry.
  • Step 4

    Let stand 5 minutes, then invert onto a serving platter. Serve with maple syrup. Serve with your favorite breakfast meat.

    310 calories; 7 g fat; 1 g saturated fat; 130 mg cholesterol; 12 g protein; 52 g carbohydrates; 3 fiber; 300 mg sodium; 40 mg calcium. Nutrition figures based on using fat-free milk.

    Recipe from