Let Me Tell You About This Eggnog Croissant French Toast Bake

So, here’s the thing—I have a soft spot for dishes that feel fancy but are secretly easy. My first time making this Eggnog Croissant French Toast Bake was a total last-minute holiday hack—Christmas Eve, three family members camped in my tiny kitchen, and I realized (too late, as usual) that I’d promised brunch for all. Croissants were a rescue grab form the bakery (seriously, thank you day-olds) and leftover eggnog sealed the deal. I think my cousin still talks about that morning more than the presents. Truth is, if I can whip this up on less than six hours sleep, you will absolutely nail it. Also—if your fridge light flickers when you open it? It’s probably fine. Mine’s done that for years.

Why I Keep Coming Back to This (And My Family Does Too)

I pull this recipe out when I want to pretend I have my life together. My family goes bonkers for it because the croissants get all puffy and golden on top but sort of custardy underneath—that’s the magic. One time I used supermarket-brand eggnog and nobody noticed. (I worried; apparently unnecessarily!) Plus, bonus for my fellow sleepyheads: you can assemble it the night before and just throw it in the oven the next day. I’ve stopped pretending I’ll ever get up early enough to do it all in the morning.

And not for nothing, but this is an absolute win for using up those last two croissants that got a bit…let’s say, less than fresh. In fact, I’ve found slightly stale croissants soak up the eggnog even better.

What You’ll Need (And What You Can Totally Improvise)

6–8 croissants (day-old is ideal; I’ve also used slightly crusty brioche rolls in a pinch and it works fine, but croissants really are the best)
2 cups eggnog (store-bought or homemade, here’s a recipe I like: Simply Recipes Eggnog)
4 large eggs (I use farm eggs when I have them, but any eggs do the trick)
1/4 cup granulated sugar (sometimes I swap in brown sugar for a caramel-y thing, depends on my mood, ha!)
1 tsp vanilla extract (but a splash more doesn’t hurt, honestly)
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg (fresh is fancier, but pre-ground is fine)
Pinch of salt
2 tbsp butter, melted (if I’m out, I’ve used coconut oil once, it was…interesting?)
Powdered sugar, maple syrup, or berries for serving (pick your favorite or all three—you do you!)

How I Throw This Together (A Mixture of Precision and Improv)

Start by greasing a 9×13″ baking dish. I almost always forget this step and have to go back, but it does make clean-up way easier.
Rip up your croissants into chunky pieces. Maybe around 2-inch chunks? But I don’t fuss—just make ‘em fit. Layer these cozily in your baking dish. If they look like they’re overflowing, don’t worry—it all squishes down.
In a big bowl, whisk together eggnog, eggs, sugar, vanilla, cinnamon, nutmeg, and a pinch of salt. I admit, this is where I occasionally sneak a taste (if you’re worried about raw eggs, maybe don’t follow my bad example). If you want extra spice, throw in a little more cinnamon—no one will arrest you.
Pour the eggnog mixture all over the croissants. Try to coat ‘em all, but if some pieces stick up, that’s fine. They’ll get nice and crispy on top—best part, if you ask me.
Drizzle melted butter on top (I just sling it over with a spoon).
Here’s the crossroads: you can cover and refrigerate overnight, or (if you’re feeling impatient) let the whole thing sit for about 15–20 minutes. Either way, the bread soaks up that custard and becomes glorious.
Bake uncovered at 350°F (175°C) for about 35–40 minutes. If it looks wobbly in the middle, give it a little longer. If the top gets too brown, cover (very loosely) with foil for the last 10ish minutes.
Cool for about 5–10 minutes before digging in. Don’t be like me and scald your tongue, ok? It stays hot ages.

Things I’ve Learned Along the Way

If your croissants are super fluffy, press ‘em down a bit to help soak up the custard.
Once I tried using sweetened condensed milk in place of some eggnog. Not my best move—it was way too sweet and sticky. Maybe don’t do that. But if you do, let me know how you tweak it.
Actually, I find it works better if you use less sugar when your eggnog is already pretty sweet. On second thought, taste your eggnog first!

How I’ve Swapped It Up (And When I Shouldn’t Have)

Brioche instead of croissants works if that’s what you have on hand. I haven’t tried challah, but it feels like it’d work—just maybe leave out a little sugar.
Once I tossed in some mini chocolate chips before baking. My nieces loved it, but I thought it overshadowed the eggnog, so…mixed feelings.
Someone suggested swirling in cranberry sauce—mine leaked everywhere. A bit messy but, you know what, still tasty.
Don’t use whole wheat bread. The texture…well, it’s just not right here.

The Stuff You’ll Need and Easy Workarounds

9×13 inch baking dish (if all you’ve got is a deep cake pan, that’ll work—just watch the bake time)
Large mixing bowl
Whisk or big fork (in a pinch, I’ve used a clean hand—hey, sometimes you do what you gotta do)
Measuring cups/spoons—and yet, I sometimes eyeball the cinnamon. Confession.

How to Store It (If You Have Leftovers, Lucky You)

Stick leftovers (hah, if you have any) in a covered container in the fridge. Lasts about 2–3 days, but honestly, in my house it never lasts more than a day! If you do get to reheat it the next day, zap it in the microwave or pop it in a warm oven. Actually, I think this tastes even better the next day—the flavors kinda meld together, you know?

How I Like to Serve It (And That One Odd Habit)

I go for a generous dusting of powdered sugar and a good glug of maple syrup on mine, with strong coffee on the side. Sometimes I toss in a handful of berries if I’m feeling like pretending it’s healthy. The kids? They sneak in chocolate chips after my back is turned. Serve it up warm in big scoops, and if anyone wants whipped cream—well, it’s Christmas, so why not?

Let Me Share a Few Real-World Tips

Resist the urge to skip the soaking time. I once tried rushing straight to the oven, and it came out a bit dry in the middle. Not worth saving ten minutes, honestly.
Don’t use croissants that are actually stale and rock hard, unless you want to break a tooth (learned that the fun way).
If using foil, just tent it—otherwise it sticks and peels the top off. That’ll teach you to get greedy with the covering.

Some Questions I Actually Get About This

Do I have to use fancy croissants?: Nope. I grab the cheap ones half the time. Just don’t get the fully stuffed chocolate ones because then it’s a dessert, not brunch—though maybe that’s not so bad after all!
Can I make this dairy-free?: Probably! I haven’t tried (lactose free runs in the wrong side of my family), but I’ve heard folks use almond nog and nondairy butter. If you try it, let me know on Instagram—seriously, I’m curious.
Is it ok to leave it soaking overnight?: Yes, and actually I think it’s better that way. Just cover tightly so nothing from the fridge messes with the flavor.
Can I prep and freeze it?: Eh, you can—but the texture goes a bit weird, in my experience. Better to assemble the night before and bake fresh. Want true make-ahead? Check out The Kitchn’s breakfast freezer tips.
Why does mine look all puffy then collapse?: This happens all the time! It’s just steam escaping. It’ll still taste fab, promise.
What if my eggnog is super sweet?: Cut down the sugar in the recipe—or just serve with less syrup on top. Live and learn!

By the way, speaking of odd tips, does anyone else find themselves humming holiday music while this bakes? I swear, I can’t help it. Anyway, here’s to cozy mornings and fewer dirty dishes!

Eggnog Croissant French Toast Bake for Cozy Mornings