This easy French toast casserole is made with creamy eggnog and has a snickerdoodle cookie streusel!
Christmas morning, you guys. I’m still mentally five years old with a Disney Princess advent calendar and zero chill about how close we are to the big day. My sister-in-law and I always text each other like, “20 DAYS LEFT,” and then immediately start planning breakfast—because, obviously, priorities.
At my parents’ place in Canada, it’s a big, cozy family breakfast situation. We’re talking waffles or baked pumpkin French toast, ginger snap martinis before noon (no judgment, please), and someone always tries to sneak in something healthy, like eggs or avocado to justify the sugar bomb that’s about to happen. But this year, I’m leveling up the tradition with this eggnog snickerdoodle baked French toast casserole. It’s got all the cozy spices, that creamy holiday eggnog flavor, and a ridiculously good snickerdoodle cookie streusel on top that tastes like the spirit of Christmas itself gave you a hug and handed you a fork.
The flavor? Think warm cinnamon, nutmeg, and that deep, creamy sweetness from eggnog—all soaked into soft bread cubes and baked into golden, custardy bliss. And then there’s that snickerdoodle topping. It crisps up just enough to give you the crunch you didn’t know you needed with your morning sugar. Yeah, you’ll be several bites deep before the coffee’s even brewed.
Is This Eggnog Snickerdoodle Baked French Toast Casserole Healthy?
Being real, this casserole leans into the full spirit of holiday treat, meant for the occasional indulgence. Like many other holiday-inspired goodies, it has its fair share of carbs, sugar, and fat.
That said, you can make this casserole suit a few different diets with a few simple tweaks. Gluten-free bread and cookies will make the whole dish gluten-free, while a coconut milk-based eggnog will make it dairy-free. You could also leave the powdered sugar topping off to rely solely on natural, unrefined sweeteners (like coconut sugar) in the recipe.
Give Eggnog A Chance
I know eggnog can be a polarizing ingredient for some people. My brother is one of them; he says it tastes like sad, melted ice cream. But then he cleared his plate, which says it all.
The eggnog in this recipe becomes a custard accented by cinnamon, nutmeg, vanilla, and sugar. It just works, mellowing out into something rich and decadent. It’s the perfect base for the bread “filling” and snickerdoodle topping. So, if you’re not a huge eggnog fan, don’t let that sway you. I promise, even the naysayers will be impressed here.
FAQs & Tips
Can I Prep This Ahead?
Definitely. In fact, since the bread has to soak for a minimum of 6 hours anyway, it’s better if you do! Assemble everything minus the cookie topping the night before, cover, and let it soak in the fridge overnight. Bake it in the morning while you sip your coffee, and the whole kitchen will smell like heaven.
What Kind Of Bread Should I Use?
Regardless of whether you’re using regular or gluten-free bread, you want a soft, white sandwich bread for this recipe. It’s important to use something that can soak up all the custard without turning into mush.
Can I Add Some Nuts Or Fruit?
Sure, give it a try! Some chopped pecans or dried cranberries could be delicious. Add them to the streusel topping or mix them into the bread layer before baking.
Serving Suggestions
This is one way to kick off the perfect holiday breakfast spread. Serve up your French toast casserole with a side of Air-Fryer Bacon, some Cheesy Scrambled Eggs, and some Air-Fryer Breakfast Potatoes.
Recipe
Ingredients
- 2 cups coconut milk eggnog divided, or use low-fat dairy eggnog
- 1/2 cup coconut sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- pinch of salt
- 1 loaf gluten-free white sandwich bread cut into 1-inch cubes
- 6 gluten-free snickerdoodle cookies
- Powdered sugar optional, for serving
Instructions
- In a large bowl, whisk together 1 1/2 cups of the eggnog, reserving the rest for later, along with the coconut sugar, eggs, vanilla, cinnamon, nutmeg, and salt.
- Add the cubed bread and gently stir until well mixed. Cover and refrigerate for at least 6 hours to overnight.
- Preheat your oven to 350 degrees Fahrenheit and spray a 9×13-inch pan with cooking spray.
- Pour the remaining 1/2 cup of eggnog into the bread mixture to moisten it, mixing well.
- Pour the bread mixture into the prepared pan and spread out evenly, lightly packing the cubes of bread together.
- Crumble up the cookies, leaving some big crumbs for texture, and sprinkle them evenly on top. Gently press the crumbs down to adhere to the bread.
- Bake until the bread puffs up and feels set, about 30-35 minutes. If you want the cookie topping to be really crispy, broil on high for 2-3 minutes.
- Sprinkle with powdered sugar and enjoy.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Will it work if I substitute some sort of egg replacer?? My daughter is allergic to eggs but would love this
Hi Melinda, I am afraid I have only tried the recipe as it is. Let me know if you try with egg replacement, it would be great if it works.