Eggnog Cranberry Overnight French Toast

Over the years, I’ve changed and tweaked the original recipe to fit my own preferences and my family’s size and needs, so what you see here is more inspired by that original than a direct share…but it’s become a big Christmas tradition. I joke that I might not be allowed in the house on Christmas morning if I don’t come bearing these pans of French toast!

A note: If you don’t want to prep it the night before, it’s totally fine to do everything right before you bake it as well. Follow the directions as they’re written below, except start preheating the oven as step 1 and skip the “cover and chill” step entirely. I did it all at once to get the photo for this recipe, and it was just as delicious as it was on Christmas morning, after it’s night in the fridge.

Instructions

1. Start the night before. Lightly grease two cake pans (I like to get the disposable foil pans for easy cleanup on a busy Christmas morning.)
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2. Whisk eggnog, eggs, milk, and nutmeg in a medium bowl.
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3. Dip each piece of bread in the mixture, making sure both sides are covered. Arrange the bread in the pans (however much will fit—I usually need a loaf and a half.)
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4. Sprinkle the cranberries (whole) over the top, as many as you like. I usually use about 2/3 of the bag.
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5. Cover and store in the fridge overnight.
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6. In the morning, preheat the oven to 400º. As the oven heats, get your topping ingredients ready.
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7. Make the streusel topping by cutting together the butter and brown sugar with a pastry cutter or two knives. Sprinkle over the bread.
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8. Bake for 15 minutes. Pull the bread out and add the pecans, then bake for another 15 minutes, until it’s golden brown.
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9. Wow your family or friends and enjoy!