Can I use light eggnog in this eggnog french toast casserole?

Yes, light eggnog works well and the casserole still tastes rich and festive. The custard will be slightly less thick because light eggnog has less fat, so give the bread the full overnight soak. Avoid fat-free eggnog, which can taste thin and watery after baking.

My center is still jiggly after 45 minutes, what went wrong?

The most common cause is baking straight from the refrigerator, which adds 5 to 10 minutes. Tent the top with foil so the streusel does not burn and keep baking, checking every 5 minutes. Next time, rest the dish on the counter for 30 minutes while the oven preheats.

Can I assemble this casserole without the overnight rest?

You can, but the texture will be less custardy. Give the bread at least 30 minutes of soaking at room temperature, pressing the cubes down once or twice. The overnight rest is what makes the interior silky, so plan ahead when you can.

How do I keep the streusel from sinking into the custard?

Keep the streusel butter cold and the crumbs coarse, since fine warm streusel melts into wet bread. Sprinkle it over without pressing, after the bread has had its initial 15-minute soak. A well-soaked base supports the topping instead of swallowing it.

Can I freeze the unbaked casserole before Christmas?

Absolutely, it is a great strategy for a calm holiday. Assemble completely, wrap in two layers of plastic plus foil, and freeze up to 2 months. Thaw overnight in the refrigerator, then bake as directed plus 5 to 10 minutes.

Eggnog French Toast Casserole (Creamy & Make-Ahead)

Ingredients

Scale

1 loaf (16 oz) brioche or challah bread, cut into 1-inch cubes (about 10 cups)
6 large eggs, at room temperature
2 cups eggnog, well shaken
1/2 cup whole milk
1/3 cup (65 g) granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon fine sea salt
3/4 cup (95 g) all-purpose flour, spooned and leveled
1/2 cup (100 g) packed light brown sugar
1 teaspoon ground cinnamon
1/2 cup (115 g) cold unsalted butter, cut into small cubes
1/2 cup pecans, roughly chopped
Powdered sugar and warm maple syrup, for serving

Cook Mode Prevent your screen from going dark

Instructions

Grease a 9×13 inch baking dish. Cut the brioche into 1-inch cubes and spread in the dish. If the bread is very fresh, toast the cubes at 300F for 10 minutes to dry slightly.
Whisk the eggs in a large bowl until slightly frothy. Pour in the eggnog and milk, then whisk in the sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
Pour the custard slowly over the bread cubes, coating every cube. Press down gently with a spatula. Rest 15 minutes at room temperature, pressing once more halfway through.
Stir together the flour, brown sugar, and cinnamon in a medium bowl. Cut in the cold butter until coarse crumbs form. Stir in the chopped pecans.
Sprinkle the streusel edge to edge over the soaked bread. Cover tightly and refrigerate at least 8 hours or overnight.
On Christmas morning, take the casserole out while the oven preheats to 350F. Rest 20 to 30 minutes on the counter; remove the plastic wrap.
Bake 40 to 45 minutes, until deep golden and the center no longer jiggles. Tent with foil for the last 10 minutes if the top browns too fast.
Cool on a wire rack 10 to 15 minutes. Dust with powdered sugar, cut into squares, and serve warm with heated maple syrup.

Author: Cookaza
Prep Time: 20 minutes
Cook Time: 45 minutes