Overnight Eggnog French Toast Bake


¼ (50 mL) butter, melted

7 large eggs

2 cups (500 mL) eggnog*

1/3 cup (80 mL) brown sugar

½ tsp (2 mL) ground cinnamon

¼ tsp (1 mL) ground nutmeg

1/8 tsp (0.5 mL) salt

1 tsp (5 mL) orange zest

1 tsp (5 mL) vanilla extract
1 Tbsp (15 mL) rum or brandy extract (Optional)

1 loaf thick cut sliced Brioche bread (French bread can be substituted)


  1. In a large mixing bowl, beat together eggs, eggnog, sugar, cinnamon, nutmeg, salt, rum or brandy extract, orange zest and vanilla extract.
  2. Pour melted butter into an oven proof 9 x 13 inch (23 x 33 cm) baking dish.
  3. Dip both sides of each slice of bread in the egg mixture and place them side by side in the buttered dish. Pour any remaining mixture over the slices.
  4. Cover and refrigerate overnight (This dish can be placed in the freezer and defrosted in the fridge the evening prior to baking).
  5. Bake in a 350°F (180°C) covered with tin foil for 20-25 minutes on the middle oven rack. Uncover for the last 10 minutes to brown the top.
  6. Cool slightly once removed from the oven and dust with icing sugar.
  7. Serve with Canadian Maple syrup.

Serves: 8

*Make your own eggnog ahead of time:
** if eggnog is out of season milk can be used in substitution

Nutrients per serving:

Calories: 484
Carbohydrates: 69 g
Fat: 14 g
Protein: 20 g
Sodium: 786 mg

Fibre: 2 g