Family Baking Kit Bundle

Eggnog French Toast Casserole

Egg nog French Toast Casserole



  • Cinnamon Bread Roll leftovers
  • 1 cup chopped nuts half of them could be roasted and salted like pecans, walnuts, almonds
  • 5 large eggs
  • 1 1/2 cups non-dairy eggnog Trader’s Joes almond eggnog is heavenly!
  • 2 tbsp rum optional
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt

Optional topping:

  • 4 tbsp unsalted butter / ghee / coconut oil
  • 1 tbsp coconut sugar / sucanat
  • 1 tsp ground cinnamon
  • Pinch of salt


  1. Cut Cinnamon Bread Rolls in to cubes and mix it with well chopped nuts.
  2. Grease a 9x13 oven safe dish with butter / ghee / coconut oil
  3. Heat oven to 375F.
  4. In a large bowl mix together eggs, milk / coconut cream, sugar(s), orange zest / flavor spices and salt.
  5. Fold in bread cubes and nuts.
  6. Once all cubes are well covered in liquid, pour into greased baking dish. At this point you can cover it and refrigerate it overnight if you like.
  7. Make (optional) topping by melting butter in a sauce pan and adding in sugar and cinnamon. Whisk it together and pour over top of your casserole.
  8. Bake on 375F for 35 minutes.

Recipe Notes

This recipe is for all Cinnamon bread rolls. So let's say you ate half (5) and have 5 of them left you could chop those up into cubes and halve this recipe.

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