This Overnight Chai Eggnog French Toast Casserole is the perfect make-ahead breakfast for Christmas morning! It’s made with gluten-free bread, dairy-free eggnog, plenty of festive spices and some crunchy slivered almonds to top it off.
Christmas Breakfast Done Right
Eggnog has been part of my family’s Christmas tradition for as long as I can remember. You’ll never find our fridge without a couple of cartons between Thanksgiving and New Years. But we’ve never really incorporated it into our food before – until now!
This simple French toast casserole has everything you could ask for in a Christmas breakfast and more. The top is crispy, the inside is moist, it’s loaded with spiced eggnog flavor, and all of the prep work is done the night before! Waking up to this casserole feels like finding an extra present under the tree.
What You’ll Need
Let’s review the ingredients that go into this must-make holiday meal. You can use whatever bread and eggnog you like!
- Gluten-Free Bread: Cut a family-sized loaf into 1-inch cubes. I use Udi’s.
- Eggs: Eggs are the base of any French toast custard.
- Lactose-Free Eggnog: I like the one made by Lactaid.
- Maple Syrup: Steer clear of artificial syrup for the best results.
- Vanilla Extract: To enhance the eggnog and the chai.
- Chai Spices: This recipe uses cinnamon, cardamom, nutmeg, ginger and cloves for that classic chai spice flavor!
- Salt: Added to taste
- Almonds: Sliced or slivered.
How to Make Overnight Chai Eggnog French Toast Bake
This make-ahead casserole is crazy simple! You just have to cut up the bread, toss it with the chai spiced eggnog mixture, cover it and refrigerate it overnight. On Christmas morning, you simply bake and serve!
Grease Pan & Add Bread: Grease a 9×13-inch casserole pan with cooking spray, then add the cubes of gluten-free bread.
Make Custard: Add the eggs, eggnog, maple syrup, vanilla, cinnamon, cardamon, nutmeg, ginger, cloves and salt to a large bowl. Whisk until everything is smooth and combined.
Add to Pan: Pour the egg mixture over the cubed bread. Use your hands to gently press the bread down so the custard covers every piece.
Chill: Wrap the pan with tin foil and place it in the refrigerator to soak overnight.
Heat Oven: The next morning, preheat your oven to 350°F.
Top with Almonds: Remove the casserole from the fridge and sprinkle the sliced almonds on top.
Bake Covered: Bake the casserole covered for 35 minutes.
Uncover & Finish Baking: Remove the foil and bake the casserole for an additional 10 minutes, or until it’s slightly browned on top. Garnish it with powdered sugar if desired.
Enjoy! Serve warm with maple syrup.
Do I Have to Make This Ahead of Time?
This casserole is definitely best after it soaks in the fridge overnight, but you can bake it on the same day you prepare it if you’d like. Just let it sit in the fridge for a minimum of 4 hours, or as long as possible. You want the bread to absorb all of that creamy custard.
Tips for Success
Don’t forget to take a look at the helpful tips and tricks below! They’ll help you make the ultimate eggnog casserole.
- Use Day-Old Bread: Bread that’s a little bit stale and dry will be better at soaking up the eggnog mixture. If you use fresh bread, you’ll definitely have to soak your casserole overnight.
- Avoid Old Spices: Spices tend to lose some flavor after they sit in your pantry for longer than 3 months. If your spices are older than 9 months, it’s time to replace them.
- Bake Covered, then Uncovered: Be sure to follow the directions for covering and uncovering your casserole – this ensures a crispy top and a moist, fluffy interior. Take caution and wear an oven mitt to protect yourself from the heat.
Serving Suggestions
I like to serve my overnight French toast casserole with a drizzle of maple syrup and some fresh fruit. I also enjoy drinking eggnog while I eat it! If you want to prepare a big Christmas brunch, try pairing your casserole with something on the savory side like this Sweet Potato Hash or these Prosciutto Baked Egg Cups.
How to Store and Reheat Leftover Casserole
Once cooled, any extras should be kept in an airtight container in the fridge. They will last for up to 4 days. Large portions of the casserole can be reheated in a 350°F oven for about 10 minutes, or until warmed through. Reheat individual servings in the microwave.
Can I Freeze This?
Yes, leftover casserole freezes beautifully. Once cooled, place extras in a freezer-safe container and store them for up to 3 months. Thaw out frozen casserole in the fridge before reheating.
Print
Overnight Chai Eggnog French Toast Casserole
- Prep Time: 6 hours
- Cook Time: 45 minutes
- Total Time: 6 hours 45 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
This Overnight Chai Eggnog French Toast Casserole is the perfect make-ahead breakfast for Christmas morning! It’s made with gluten-free bread, dairy-free eggnog, plenty of festive spices and some crunchy slivered almonds to top it off.
Ingredients
- 1 family size loaf gluten-free bread, cut into 1″ cubes (I used Udi’s)
- 5 eggs
- 2 cups lactose-free eggnog (I used Lactaid)
- 3 tablespoons maple syrup
- 2 teaspoons vanilla
- 1 1/2 teaspoons cinnamon
- 1 teaspoon cardamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon clove
- salt to taste
- 1/2 cup sliced almonds
Instructions
- Grease a 13×9 pan with cooking spray.
- Add cubes of gluten-free bread to baking dish.
- To a large bowl add, eggs, eggnog, maple syrup, vanilla, cinnamon, cardamon, nutmeg, ginger, clove and salt. Whisk until everything is smooth and combined.
- Pour the egg mixture over the cubed bread.
- Using your hands, gently press bread down so the custard covers each piece of bread.
- Wrap with tin foil and place in the refrigerator overnight.
- Preheat oven to 350°F.
- Remove casserole from the refrigerator.
- Sprinkle sliced almonds on top of the eggnog french toast casserole.
- Bake covered for 35 minutes. Remove the foil and bake an additional 10 minutes. Until slightly browned on top.
- Optional: Garnish with powdered sugar
- Serve with maple syrup.
Notes
- To Store: Once cooled, store leftovers in an airtight container in the fridge for up to 4 days.
- To Reheat: Large portions can be reheated in a 350°F oven for about 10 minutes, or until warmed through. Reheat individual servings in the microwave.
- To Freeze: Once cooled, freeze extras in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 225
- Sugar: 12 g
- Sodium: 268 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 97 mg
Filed Under:
More Make-Ahead Breakfast Ideas
I love any breakfast that can be thrown together the night beforehand. Try these bad boys next!
- Overnight Breakfast Enchiladas
- Epic Prosciutto Spinach Frittata
- Bacon Egg Burrito
- Blueberry Breakfast Cookies
