Overnight Eggnog French Toast Bake with Cranberry Maple Syrup

By ohioeggs  ,

November 30, 2016

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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 hrs 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

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