Sunday Brunch: Baked eggnog french toast with streusel topping

TULSA - Baked Eggnog French Toast with Streusel Topping.

Natalie Mikles creates this early morning favorite with an non-traditional twist.


  • 1 loaf Rustic Country Bread
  • 6 large eggs
  • 1 1/2 cups eggnog
  • 3/4 cup sugar
  • 2 tablespoons vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup cold, unsalted butter, cut into pieces
  • 1/2 cup pecans, chopped
  • Maple syrup


Spray a 9 x 13 inch baking pan with cooking spray.  Cut bread into large cubes and place into the baking pan. 

For the custard:

Mix together eggs, eggnog, sugar, vanilla extract and nutmeg in a large bowl.  Pour over bread cubes. Cover with plastic wrap and place in refrigerator for several hours or overnight.

For the topping:

Mix together flour, brown sugar, cinnamon, pumpkin pie spice and salt. Add cold butter pieces using a fork or your hands. Mix together until small beads are formed. Add pecans. Cover and store in the refrigerator until you are ready to use.

Preheat oven to 350 degrees. Uncover casserole and sprinkle with pecan streusel topping. Bake for 45-50 minutes or until golden and does not wiggle. Serve with warm maple syrup.

Print this article Back to Top