PREP: 20 min
  COOK: 65 min

Cranberry Egg Nog French Toast Bake

Sweet, rich, slightly tart and a little custardy. Make this festive breakfast casserole the day before and enjoy a delicious, mellow morning. Perfect for holidays!


  • 1/2 cup (1 stick) Oakhurst Butter
  • 1 cup brown sugar, packed
  • 2 tablespoons maple syrup
  • 1 loaf Challa bread, cut into 1­inch cubes
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • 8 eggs
  • 2 cups Oakhurst Egg Nog
  • 1 cup fresh cranberries, divided
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional)


Grease a 9 x 13″ baking dish with butter and set aside.

In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and maple syrup. Bring the mixture to a boil, stirring constantly. Remove from heat and pour into prepared baking dish. Arrange half the bread cubes over the brown sugar mixture. Sprinkle half of the fresh cranberries over the bread.

In a large bowl, whisk the eggs and mix in the Oakhurst Egg Nog, cinnamon, nutmeg and vanilla extract. Evenly pour the custard mixture over the bread cubes. Gently press down on the bread to make sure it’s all coated. Sprinkle the remaining cranberries over the top of the dish.

Tightly cover baking dish with aluminum foil and refrigerate overnight, at least 8 hours.

Remove the baking dish from the refrigerator.

Preheat oven to 325 degrees. Bake covered for 45 minutes. Increase oven temperature to 375 degrees and remove foil.

Bake uncovered until a knife inserted in the center of casserole is clean (and mostly dry) and top is puffy and golden brown. This will vary from 10-20 minutes depending on how hot your oven cooks.

Dust on powdered sugar if desired and serve warm.


Author: Ang Paris, Blogger, Juggling Act Mama

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