Overnight Eggnog French Toast

eggnog french toast skillet, sliced, with bread, bowl of icing, bowl of steusel and plated slices around it

5 from 10 reviews

You’re just 15 minutes of prep away from the most delicious, I-can’t-believe-it’s-this-easy eggnog french toast. Serving a crowd? Just double this recipe for a 9″x13″ casserole size breakfast.



For the french toast:

For the streusel:

For the glaze:


  1. Cut your bread into 1″ thick cubes and arrange in a 10″ skillet.
  2. In a bowl, whisk together the eggnog, eggs, brandy (optional) and cinnamon.
  3. Pour over top of the bread and toss until completely coated.
  4. Cover the skillet with plastic wrap and refrigerate overnight, or for at least 4 hours.
  5. To make the steusel topping, combine the flour, brown sugar and cinnamon in a bowl.
  6. Cut in the butter using a pastry blender or a fork. Can be made the night before and refrigerated.
  7. Remove the skillet from the refrigerator, sprinkle with the streusel and chopped almonds and bake at 350F for 45-50 minutes, or until no longer soggy.
  8. In a small bowl, whisk together the powdered sugar and eggnog. Drizzle over the french toast and serve, preferably warm.



Keywords: eggnog french toast, overnight french toast, christmas breakfast