Since having kids, it has been wonderful re-experience the magic of the holiday season through their eyes.  Seeing their excitement and wonder at every twinkling light and Christmas tree is just precious.  And seeing the season with this perspective emphasizes even more the fact that as parents, we have the biggest role in creating their memories.  These are the times they will be nostalgic about someday years from now.

Starting new traditions within our own little family is such fun.  We have been baking mountains of cookies, singing lots of carols, and enjoying cozy early mornings gazing at our tree with its pretty white lights.  The season and the chilly weather make me yearn for a warm and comforting breakfast that we all enjoy.  The idea of a winter holiday spin on another favorite breakfast of ours came to mind a few weeks ago, and I haven’t been able to get past it.  This weekend we finally got around to trying it and…well…Caroline climbed onto the table to serve herself seconds (great) and Andrew ended up scraping the baking dish clean.  Since this can be made ahead the night before serving, it is an ideal option for Christmas morning breakfast or brunch.

Side Note: In the spirit of the season of giving, today is the start of a series of giveaways…but this year I’m changing things up and doing it a little differently.  Head on over to the giveaway page to learn how you can help others by entering!


For the French toast:
4 large eggs
1 cup low-fat eggnog
¼ cup maple syrup
1 tbsp. vanilla extract
½ tsp. ground cinnamon
½ tsp. grated nutmeg
1 small French baguette*, cut into 1-inch cubes (about 5-6 cups)
1 cup cranberries

To serve: 
Confectioners’ sugar
Maple syrup


  • 01

    Add the eggs to a large mixing bowl.  Whisk briefly.  Add the eggnog, maple syrup, and vanilla extract to the bowl.  Add in the cinnamon and nutmeg.  Whisk well until the mixture is evenly combined.  Stir in the cubes of bread until evenly coated.  Stir in the cranberries.

  • 02

    Lightly grease a 2-quart baking dish.  Transfer the bread-egg mixture to the baking dish.  Cover with plastic wrap, and refrigerate at least two hours or up to overnight.

  • 03

    When you are ready to bake, preheat the oven to 375˚ F.  Remove the plastic wrap from the dishes.  Bake for 25-30 minutes or until puffed up and light golden brown.  Remove from the oven and let cool for a few minutes.  Serve as desired with a dusting of confectioners’ sugar and maple syrup, if desired.

  • 04

    *In case you’re in the habit of making your own French bread, one of these baguettes is just the right size.

  • Emily Abraham

    This look delicious! I have been trying to pick a recipe for Christmas morning with my little one, and I think this is the winner. Thanks for another fantastic recipe!

  • Caroline L.

    That looks so delicious! I’d be climbing on tabletops trying to get seconds too, I’m sure :)

  • Love this! Pretty and so simple!

  • I definitely want to try this I bet my kids would love it.

  • Loretta E

    What a cool way to do French toast! Much easier than working with all those individual slices of bread…

  • Ann P.

    Festive, simple, and easy to double to feed a crowd! I’m imagining Caroline on the table helping herself, and I’m cracking up! :D

  • Paula

    This was wonderful! So easy and not a fuss that I made it during the week! I think it will become a winter tradition :)

  • Mary Glenn

    This recipe looks wonderful…can’t wait to try making it!!

  • I think I finally like egg nog and will have to try this

  • This is
    definitely a breakfast I think everyone would want to wake up to. Looks
    delicious and comforting. Thanks for sharing.

  • It looks like what we used to call “Milk Toast” !

  • I’ve made baked eggnog french toast before, but never with cranberries. What a lovely addition!

  • Kristin

    This was a big hit today in our house. Thank you!

  • Ashley Pigford

    We Southerners, would call this a fancy bread pudding ;)

  • Sarah Vasquez

    annie, what a delicious dish!!! i made this for our sunday breakfast this morning and even my 3 year old who never eats a lot at breakfast just loved it! i added raspberries after it was baked since that is what we had in the house and i noticed you used them in your original french toast recipe and they worked beautifully:) just a yummy and stress free breakfast dish…thanks so much for sharing it!

  • I used this recipe for my family’s Christmas morning breakfast this past Christmas. It was absolutely delicious. Even my picky-eater (my 22 year old son visiting for the holidays) enjoyed it…he who up until this point in his life had refused to eat cranberries. This dish convinced him that he actually liked cranberries and he ended up taking (and enjoying) a huge helping of cranberry sauce (also your recipe) with his Christmas dinner! Thanks for creating such a wonderful blog Annie.

  • Jenn

    This was the best French toast I’ve ever had. Your blog is truly amazing. I have learned so much from you. Thank you!!!

  • Chelsea

    is there a reason you used low-fat eggnog? I couldn’t find low-fat in the store! haha

  • annieseats

    No, it really doesn’t matter. Just use whatever you can find. Enjoy!