Eggnog French Toast Casserole

While it bakes, you can sip on a special holiday brew.
Publish date:
eggnog french toast casserole topped with raspberries

Recipe by Anna Theoktisto

  • 8Servings


  • 3/4 cup (packed) light brown sugar
  • 6 tbsp. butter
  • 3 tbsp. pure maple syrup
  • 1 loaf challah (about 1 lb.), cut into 1/2-inch-thick slices
  • 8 large eggs
  • 2 1/2 cups half-and-half
  • 1 tbsp. bourbon
  • 2 tsp. pure vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 1/2 cups fresh raspberries
  • Confectioners’ sugar, for dusting


In saucepan, bring brown sugar, butter, and syrup just to boil. Pour into greased 9-by- 13 inch baking dish. Top with bread, overlapping slices slightly. In bowl, whisk eggs, half-and-half, bourbon, vanilla, and spices; pour over bread. Top with raspberries. Cover; refrigerate overnight. Bake French toast, covered, at 375° for 15 minutes. Uncover; bake until custard is set in center and top is golden, about 20 minutes more. Dust with confectioners’ sugar.