Eggnog French Toast Casserole

Ingredients

• 1 family-size loafgluten-free bread, cut into 2.5 cm cubes (the original recipe uses Udi’s)
• 5eggs
• 480 ml (2 cups)lactose-free eggnog (the original recipe uses Lactaid)
• 45 ml (3 tablespoons)maple syrup
• 10 ml (2 teaspoons)vanilla
• 1½ teaspoonscinnamon
• 1 teaspooncardamom
• ½ teaspoonnutmeg
• ¼ teaspoonginger
• ⅛ teaspoonclove
• to tastesalt
• 45 g (½ cup)sliced almonds

Instructions

1. 1

   Grease the dish

   Coat a 33 × 23 cm baking dish with cooking spray.

2. 2

   Add the bread

   Place the gluten-free bread cubes in the prepared baking dish.

3. 3

   Whisk the custard

   In a large bowl, whisk the eggs, eggnog, maple syrup, vanilla, cinnamon, cardamom, nutmeg, ginger, clove and salt until smooth and combined.

4. 4

   Pour over bread

   Pour the egg mixture evenly over the bread cubes.

5. 5

   Press the bread

   Gently press the bread down with your hands so the custard reaches every piece.

6. 6

   Chill overnight

   Cover the dish with foil and refrigerate overnight.

7. 7

   Heat the oven

   Preheat the oven to 175°C (350°F).

8. 8

   Remove from fridge

   Take the casserole out of the refrigerator.

9. 9

   Add the almonds

   Sprinkle the sliced almonds over the top of the casserole.

10. 10

    Bake the casserole

    Bake covered for 35 minutes, then remove the foil and bake for a further 10 minutes, until the top is slightly browned.

11. 11

    Add optional sugar

    If you like, garnish with icing sugar.

12. 12

    Serve with syrup

    Serve with maple syrup.

What is French toast casserole?

French toast casserole is a baked, shareable take on French toast, made by soaking bread in an egg-based custard. It is associated with American-style brunch and breakfast dishes, and an overnight rest makes it especially convenient for a holiday morning.

This version uses eggnog and warming spices for a seasonal flavour, while gluten-free bread and lactose-free eggnog suit the ingredients specified in the recipe.

Nutrition and macros by portion

The nutrition label shows one serving as written: 225 calories, 7g protein, 32g carbs, 9g fat.

The bread and maple syrup contribute most of the carbohydrates, while the eggs, eggnog and almonds provide fat and protein. Serve a portion with fresh fruit to add variety to the plate.

Choosing the bread

Bread cubes: Cut the loaf into evenly sized pieces so they fit neatly in the dish and soak at a similar rate.

Gluten-free loaf: Use a family-size loaf as specified; the recipe does not give a weight, so the amount can vary by brand.

Making the custard

Whisk well: Combine the eggs, eggnog, maple syrup, vanilla, spices and salt until the mixture looks uniform. This helps distribute the spices throughout the casserole.

Spice balance: Cinnamon, cardamom, nutmeg, ginger and clove give the eggnog its festive character. Measure the smaller amounts carefully, especially the clove.

Why press and chill?

Press gently: After pouring on the custard, press the bread so the liquid can reach all the cubes. Take care not to crush the pieces.

Overnight soak: Cover the dish and refrigerate it overnight as directed. This gives the bread time to absorb the custard before baking.

Baking for a good top

Covered bake: Keep the foil on for the first 35 minutes of baking, then remove it for the final 10 minutes.

Doneness cue: The stated finish is a slightly browned top. The recipe does not give a separate internal temperature or centre-set test.

Serving the casserole

Almond topping: Scatter the sliced almonds over the casserole just before baking so they toast on top.

To finish: Icing sugar is optional, and the casserole is served with maple syrup. Fresh fruit can also be offered alongside it for a contrasting, refreshing side.

Recipe notes & tips

• Cut the bread into similar-sized cubes for an even soak.
• Whisk the custard until no streaks of egg remain.
• Press the bread gently so each piece is coated without being crushed.
• Cover the casserole well before refrigerating overnight.
• Keep the foil on for the first 35 minutes of baking.
• Add the optional icing sugar just before serving.

Variations

• Extra fruit: Serve with fresh berries or sliced fruit on the side.
• Different nuts: Replace the sliced almonds with another sliced nut if preferred.
• More cinnamon: Increase the cinnamon slightly for a stronger cinnamon note.
• Skip the almonds: Leave them off for a nut-free version, checking the bread and eggnog labels as needed.
• Less sweetness: Serve with a smaller amount of maple syrup.

Common mistakes to avoid

• Uneven bread cubes: Cut them to a similar size so they soak and bake more evenly.
• Dry pieces on top: Press the bread gently into the custard before covering the dish.
• Skipping the chill: Refrigerate overnight as directed so the bread has time to absorb the mixture.
• Uncovered from the start: Keep the foil on for the first 35 minutes to follow the recipe’s covered baking stage.
• Burnt almonds: Add the almonds before baking, but uncover only for the final 10 minutes as instructed.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat individual portions in the microwave or warm them in an oven until heated through.

Frequently asked questions