Alright, Let Me Tell You About This Eggnog Croissant French Toast Bake

Hey friend, if you're reading this before coffee, trust me: Eggnog Croissant French Toast Bake is worth waking up for. I first whipped this thing up on some groggy December morning when my grocery list was a wild, forgotten dream and I ended up winging it with what was in the kitchen. Picture some flaky croissants calling your name, leftover eggnog from a holiday party, and kids already suspicious because "Mom, why does breakfast smell funny?" (For real, my youngest said that.) Also, don't ask about the time I forgot to grease the pan—I'll tell you later.

Long story short, this is kinda my go-to for easy, fancy-ish breakfasts—holidays, weekends, the odd Tuesday when I want to pretend I'm on a fancy brunch date with myself. It's warm, sweet, and tastes like Christmas wrapped in a pastry hug. And yes, I have eaten it for dessert too because who's going to stop me?

Why I Keep Making This (And Why You'll Probably Love It Too)

I make this when I have extra croissants (rare, but it happens!) or when I've overbought eggnog again. My family goes nuts for it—once, they literally fought over the crunchy corner slices. It's hands-off, so I get to sip coffee in peace (well, almost peace), and if you serve it with a little maple syrup, people suddenly think you're a brunch magician. Full transparency, I used to panic if my croissants got a bit stale but actually, it turns out they're even better that way. Who knew? My only real beef: cleaning the baking dish if you've let it sit a bit too long. But, hey, that's what soaking is for, right?

The Stuff You'll Need (With a Few Swaps and Grandma's Opinions)

6-7 all-butter croissants (day-old is perfect, but supermarket ones work; once had to use store-brand crescents, it was...fine)
2 cups eggnog (full-fat is dreamy, but I sometimes sneak in the light stuff—nobody’s noticed yet)
4 large eggs (freshest is best, but honestly, any eggs will do the trick)
½ cup whole milk (did coconut milk once when I ran out, tasted like a tropical Christmas...not bad!)
⅓ cup brown sugar (grandma always insisted on dark brown, but I just grab whatever’s on hand)
2 teaspoon vanilla extract (or go rogue and use almond, which is surprisingly good)
½ teaspoon ground cinnamon (more if you love it spicy, less if you’re not into that sort of thing)
Pinch of salt
Powdered sugar for dusting (mostly so it looks like you tried)
(Optional) A generous handful of chopped pecans or walnuts—my sister says I’m nuts for adding them (pun intended)

How To Throw It All Together, Chaos Included

Prep the Dish: Butter a 9x13 inch baking dish like you mean it. You do NOT want to skimp here, trust me. (There was an unfortunate stuck-on incident last winter; let's not go there.)
Tear & Layer: Rip up those croissants into big, uneven chunks—kids can help, but you'll find crumbs in places you never expected later. Toss them right in the dish.
Mix the Good Stuff: In a big bowl, whisk together the eggnog, eggs, milk, brown sugar, vanilla, cinnamon, and salt. (I sometimes sneak a taste here—no shame.) Actually, if it seems lumpy at this point, just keep whisking, it’ll smooth out, promise.
Pour It Over: Pour the liquid gold over the croissants. Gently press it down with a spatula so everyone gets some love. If it looks like a weird soggy mess right now, you’re on the right track.
Wait or Not: You can cover and refrigerate overnight (better flavor!), but I’ve baked it right away plenty of times. Up to you and your level of morning patience.
Bake Away: Pop it into a preheated oven at 350°F (about 175°C for my metric mates) for 35–45 minutes. It’s done when the top looks a bit puffy and golden and your kitchen smells like heaven got baked.
Final Touch: Let it cool for a bit so it sets (I always jump the gun, my bad)—then dust with powdered sugar, toss on the nuts, and dig in while it’s warm.

Stuff I Wish I’d Known Earlier

If you skip the overnight soak, it’s still tasty but a little less custardy—sometimes that’s what you want though
Eggnog with fancy spices? Go for it! But if you get the super-boozy kind, maybe cut back on brown sugar
Breaking up croissants too small turns it mushy—leave ’em in big hunks!
That crispy edge piece? That’s gold. Everyone fights for it.

A Few Ways I've Messed With This Recipe (Some Genius, Some Not So Much)

I’ve swapped out croissants for brioche—the texture is different, but delish. Regular sandwich bread...eh, not so much.
Tried adding raisins; half the family loved it, the other threatened revolt.
Threw in dark chocolate chips once. Oh baby. Dangerous territory (in a good way).
Don’t try it with gluten-free bread unless it’s a really good brand; trust me, I learned that the hard way.

What You’ll Need to Make It—And What To Do If You Don’t Have the "Right" Stuff

A 9x13" baking dish—but I’ve squished it into a round casserole once. Didn’t look as pretty but still tasted dreamy.
A big mixing bowl
Whisk (or a fork, if you’re desperate)
Spatula—though sometimes I just use my hands to squish things down
If you’re missing a sifter for powdered sugar, just use a mesh strainer or, honestly, your fingers in a pinch (wash up first, obviously!)

How to Store Leftovers (If There Are Any!)

Wrap up leftovers—if you’re some sort of breakfast ninja and actually have leftovers, that is—in foil or an airtight container. Stash them in the fridge. They’ll keep for a few days and, actually, I think this tastes even better the next day, cold or reheated. But, in my house, it never lasts more than a day because someone (naming no names) tends to raid the fridge at midnight.

What to Serve With This—Besides a Big Mug of Coffee

My personal fave? Warm maple syrup and a little whipped cream on top; feels so indulgent. Sometimes I put out a bowl of berries (mostly so I can claim it's health food). Christmas morning, my folks always insist on crispy bacon and a fruit salad alongside it. Check out Smitten Kitchen’s holiday breakfast spread if you need other ideas for feeding a crowd—Deb’s recipes are always a hit in my book.

Stuff I Learned the Hard Way (So You Don't Have To)

I once tried to rush the baking time. Don’t. The top burned, the middle was soggy. Have patience—your nose will tell you when it’s ready.
Not all eggnogs are created equal; the cheap, super-sweet ones kinda drown out the other flavors.

Questions I Get (Or Could Get) About Eggnog Croissant French Toast Bake

Can I make this ahead? Absolutely! I sometimes prep the night before and bake in the morning. But if you forget, it's still fab made fresh.
Can you freeze it? Sorta? You probably can, but it loses a little magic—the croissants get squishy. I’d rather eat leftovers, fridge-style.
Do the kids really eat this? Yep! They think it's fun when I call it "breakfast bread pudding." Sneaky, right?
Is it crazy sweet? Not wild sweet, especially if you use a more grown-up, spiced eggnog (which I secretly prefer).
Where did you get your croissants? Actually, just from the local bakery most times, but to be honest, those big plastic-box grocery store ones are fine and dandy. Purists may disagree, but they don’t have to eat it.
If you're looking for more cozy breakfast ideas, Bon Appetit’s breakfast casseroles list is a solid rabbit hole.

Final digression—I tried making a small one in the toaster oven last month, because why not experiment, right? It worked okay, but the edges got way too toasty compared to the soft middle. So maybe stick with the big oven, unless you love living on the wild side like I apparently do! Let me know if you try a twist that actually works (or doesn't)... I'm always up for a breakfast adventure. Cheers!

Eggnog Croissant French Toast Bake: Cozy Breakfast Magic

Alright, Let Me Tell You About This Eggnog Croissant French Toast Bake

Why I Keep Making This (And Why You'll Probably Love It Too)

The Stuff You'll Need (With a Few Swaps and Grandma's Opinions)

How To Throw It All Together, Chaos Included

Stuff I Wish I’d Known Earlier

A Few Ways I've Messed With This Recipe (Some Genius, Some Not So Much)

What You’ll Need to Make It—And What To Do If You Don’t Have the "Right" Stuff

How to Store Leftovers (If There Are Any!)

What to Serve With This—Besides a Big Mug of Coffee

Stuff I Learned the Hard Way (So You Don't Have To)

Questions I Get (Or Could Get) About Eggnog Croissant French Toast Bake

Eggnog Croissant French Toast Bake

Ingredients

Instructions

Approximate Information for One Serving

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