Overnight Eggnog French Toast Bake with Cranberry Maple Syrup

By ohioeggs  ,

November 30, 2016

0.0 0

Wake up on Christmas morning to the sweet smell of Overnight Eggnog French Toast Bake with Cranberry Maple Syrup by Ohio food blogger A Cedar Spoon.

  • Prep: 15 mins
  • Cook: 50 mins
  • 15 mins

    50 mins

    1 hr 5 mins

  • Yields: 8 Servings


Overnight Eggnog French Toast Bake

1 (12-14 ounce) loaf french bread, sourdough bread, or challah {day old bread works best}

1/2 cup dried cranberries

8 large eggs

2 and 1/2 cups eggnog

1 teaspoon ground cinnamon

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/4 teaspoon cloves {optional}

3/4 cup packed light brown sugar

2 teaspoons pure vanilla extract

Streusel Topping

1/2 cup packed light brown sugar

1/2 cup all-purpose flour

1 teaspoon ground cinnamon

5 Tablespoons unsalted butter, cold and cubed

1/2 cup pecan halves

Garnish with powdered sugar, extra pecans and dried cranberries

Cranberry Maple Syrup

1 cup cranberry sauce {homemade or store-bought}

3/4 cup maple syrup

Homemade Cranberry Sauce

1 bag of fresh cranberries

1 cup water

1 cup sugar


Grease a 9x13 pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with the dried cranberries. Set aside.

Whisk the eggs, eggnog, cinnamon, allspice, nutmeg, cloves {optional}, brown sugar, and vanilla together until the sugar dissolves. Pour the liquid over the bread. Cover the baking dish tightly with plastic wrap and put in the refrigerator for 4 hours but ideally overnight.

Preheat oven to 350°F. Remove the french toast bake pan from the refrigerator and take off the plastic wrap.

Prepare the struessel topping {this could be done the night before}. Whisk the brown sugar, flour, and cinnamon together in a large bowl. Using two forks cut in the butter. Sprinkle the streusel topping over the bread. Sprinkle pecans over the french toast bake.

Bake for 45-50 minutes or until golden brown on top.

Prepare the homemade cranberry sauce: Boil the water and sugar until the sugar is dissolved. Add the cranberries and simmer on medium heat until the cranberries pop. Cool and pour into a mason jar for storage.

Serve warm with powdered sugar and extra pecans along with a drizzle of the cranberry maple syrup.

Leftovers can be saved in an airtight container for up to 3 days.

I like my casserole to have a soft inside and a crispy outside so I tend to bake mine for 50-55 minutes. If you like it softer on the outside you will want to do closer to 45 minutes.

Julia is a mom of two growing boys who creates a mix of seasonal recipes, with the trials of a busy cook who has a desire to work from scratch whenever possible, at A Cedar Spoon. A Cedar Spoon is the result of the passions in my life; great food from great ingredients, a worldly curiosity from my various travels, and the inspiration of her Mom and their Mediterranean roots.
Julia at A Cedar Spoon

4 Reviews


September 22, 2017

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February 10, 2017

So much info in so few words. Tosltoy could learn a lot.


February 10, 2017

peric,I think you were right the first time on 'dwarfs' as a third-person singular verb.As a noun, Tolkien used edwarv3s' instead of 'dwarfs' for linguistic reasons that he explains somewhere in the appendices to LOTR. Disney used 'dwarfs' (as in Snow White and her buddies), but 'dwarves' is better IMHO.

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