This Gluten Free Eggnog French Toast Casserole is everything you love about holiday breakfasts. It's warm, custardy, spiced just right and unbelievably easy to make. It feels like a celebration in every bite and makes Christmas morning breakfast completely stress free.

A piece of gluten free eggnog french toast casserole on white plate

If you are looking for a simple holiday breakfast that feeds a crowd with minimal hands on time, this gluten free eggnog french toast casserole is such a win. The eggnog gives it that rich, festive flavor and the gluten free brioche soaks up the custard for a perfectly soft, creamy texture. It pairs well with my Gluten Free Eggnog Bread, if you are planning an entire eggnog inspired menu this season.

One of my favorite memories is enjoying this eggnog casserole on Christmas morning while a batch stayed warm in the oven. I'd sip my Eggnog Protein Shake while the kids would open presents and the whole house smelled like cinnamon and nutmeg. This is an absolute favorite recipe amongst all three of my kids.

If your an eggnog lover like I am, try this Pumpkin Spice Eggnog and this Gluten Free No Bake Eggnog Pie.

Lastly, another great holiday bake to try if you love french toast is this Gluten Free Cranberry Apple French Toast Bake.

WHY YOU'LL LOVE THIS EGGNOG FRENCH TOAST CASSEROLE

Effortless holiday breakfast: Simply ingredients, minimal prep and perfect for Christmas morning.

Custardy, soft texture: This eggnog soaked gluten free brioche bakes into a rich, creamy French toast base.

Amazing holiday flavor: Cinnamon, nutmeg, vanilla and eggnog itself create cozy seasonal warmth.

Great for feeding a crowd: Serves 8-9 easily and is ideal for brunches, holiday guests or potlucks.

Make ahead friendly: Prep the entire casserole the night before for zero stress holiday mornings.

INGREDIENTS YOU NEED

Eggnog: I use full fat dairy eggnog to give the casserole the richest flavor. You can use a dairy free eggnog but it will not be as rich. Don't worry, it will still taste delicious.

Milk: Lightens the custard so it bakes evenly. I prefer to use whole milk but 2% is fine to use.

Eggs: Binds the casserole together and creates the soft, custard texture.

Sugar: Adds a little sweetness to the casserole.

Melted butter: Adds richness and moisture.

Ground cinnamon and nutmeg: Essential for classic eggnog flavoring.

Gluten Free Brioche bread: I'm using Canyon Bakehouse Brioche Style Sweet Rolls cubed up into pieces and left out for one day. Use your favorite gluten free brioche or challah style breads.

Scroll down to the recipe card below for quantities used.

HOW TO MAKE GLUTEN FREE EGGNOG FRENCH TOAST

Step 1: Prepare the bread

Gluten Free brioche bread cut into pieces on cutting board.

Step 2: Prepare the liquid mixture

All the liquid ingredients for the eggnog french toast in one bowl mixed up.

Step 3: Pour the mixture over the bread and let rest

Liquid mixture combined with the gluten free bread in the casserole dish.

Step 4: Bake

Baked gluten free eggnog french toast casserole in baking dish

Step 5: Serve

A piece of gluten free eggnog french toast casserole on a white plate with whipped cream on top of the piece.

EMILY TIPS

Use day old bread. Slightly stale gluten free brioche absorbs the custard better without getting soggy. I leave mine out on the counter for a day before cubing.

Cut the bread into 1-1.5 inch cubes. Smaller cubes get mushy while larger cubes hold structure much better.

Don't skip the nutmeg. Just like in my Eggnog Protein Shake, it's essential for that classic eggnog flavor.

Let rest. One hour is sufficient but leaving it overnight in the refrigerator improves the texture and flavor.

Prevent drying out. If it browns too quickly but the center is still undercooked, cover with aluminum foil for the last 10-15 minutes of baking.

Check for doneness. Use a toothpick to check. The middle should be set but still slightly soft and not runny.

SERVING SUGGESTIONS

Serve this gluten free eggnog french toast casserole with whipped cream, maple syrup, fresh berries or a dusting of powdered sugar. This casserole also pairs well with this Bacon and Sausage Frittata or this Slow Cooker Breakfast Casserole for a savory mix. It also goes well with this Spicy Hot Cocoa or this festive Dairy Free Peppermint Mocha Frappuccino.

For an all eggnog holiday breakfast, serve alongside this incredibly yummy Eggnog Protein Shake.

A piece of gluten free eggnog french toast being lifted out of the casserole dish.

MAKE AHEAD AND STORAGE INSTRUCTIONS

Make Ahead: Assemble the casserole completely, cover and refrigerate for up to 24 hours. Follow the recipe card and bake when ready.

Refrigerate: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or microwave until warmed through.

Freeze: I don't recommend freezing since this casserole contains dairy. Dairy always changes the taste and texture when frozen.

RECIPE FAQ'S

What type of gluten free bread works best?

Gluten free brioche is ideal. I like Canyon Bakehouse but gluten free challah or French bread can work well too.

Can I prepare this the night before?

Yes, in fact, it's even better after soaking overnight.

Is this too sweet for breakfast?

No, the sweetness is mild and you can always adjust the sugar to your taste.

Can I add mix-ins?

Yes, cranberries, pecans and chocolate chips are all delicious options.

What can I use if I don't have nutmeg?

Add a little extra cinnamon or a pinch of allspice.

A piece of gluten free eggnog french toast on a plate with a fork lifting up a piece.

I hope you give this Gluten Free Eggnog French Toast Casserole a try! If you do give this recipe a try, please let me know!

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Gluten Free Eggnog French Toast Casserole

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Author: Emily
Total Time: 2 hours
Yield: 6 1x
Diet: Gluten Free

Print Recipe

Description

Ingredients

Scale

2 cups eggnog
1 cup milk
3 eggs
⅓ cup sugar
1 tsp vanilla extract
½ tsp ground cinnamon
⅛ tsp ground nutmeg
1 loaf brioche bread, cut into 1-1.5 inch cubes (I'm using Canyon Bakehouse Brioche Style Rolls)
¼ cup melted butter

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Instructions

Cut the gluten free brioche bread into evenly sized cubes. Place them in a greased 6x10 inch baking dish.
In a large bowl, add the eggs, sugar, vanilla extract, cinnamon, nutmeg, eggnog and milk, then mix until well combined.
Cover the bread with the liquid mixture, making sure all the cubes are well moistened. Gently press the bread down to absorb the liquid.
Cover the dish with plastic wrap and refrigerate. Let it rest for at least 1 hour, ideally overnight for the best texture and flavor.
Preheat the oven to 350 F. Remove the dish from the refrigerator, remove the plastic wrap, and pour the melted butter over the bread. Bake for 40 to 50 minutes or until the top is golden brown and center is fully cooked. If it browns to quickly, cover with aluminum foil for the last few minutes of baking.
Let stand for a few minutes before serving. Sprinkle with powdered sugar and cinnamon, if desired. Serve with pecans, whipped cream, honey, maple syrup or butter.

Notes

Use day old gluten free brioche bread.
Cut bread into 1-1.5 inch pieces.
Let rest for at least 1 hour or overnight.
If casserole seems wet in the middle but edges are crusted, cover with aluminum foil and continue baking until center is set.
Make Ahead: Assemble the casserole up to 24 hours in advance. Cover and refrigerate. Bake as directed the next day.
Storage: Place any leftovers in an airtight container and refrigerate up to 4 days. Reheat in the microwave or oven until warmed through.

Prep Time: 10 minutes
1 hour rest time:
Cook Time: 50 minutes
Category: Breakfast
Method: Baking
Cuisine: American