Holiday Breakfast Bake with Eggnog and Nutmeg

Name: Holiday Breakfast Bake with Eggnog and Nutmeg
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 cups (400 g) day-old brioche or challah bread, cut into 1-inch cubes, slightly stale, not dried out completely; 6 whole large eggs, at room temperature; 2½ cups (600 ml) whole milk eggnog, at room temperature; 1½ teaspoon (7½ ml) pure vanilla extract; 1 teaspoon (2 g) freshly grated nutmeg, freshly grated is essential for flavor; ½ teaspoon (1 g) ground cinnamon; ¼ teaspoon (1½ g) fine sea salt; 2 tablespoon (28 g) unsalted butter, cold, cut into small cubes; 2 tablespoon (25 g) packed light brown sugar (optional)

From the MyKitchenBank Kitchen

A creamy, custard-like breakfast casserole enriched with eggnog and warm spices. Day-old bread cubes soak in a silky eggnog mixture overnight, then bake into a golden, lightly caramelized centerpiece. The nutmeg and vanilla create a cozy holiday flavor that works just as well on a cold morning as it does at a festive gathering. Serve warm with a drizzle of caramel sauce or dusting of cinnamon sugar.

Prep: 20 min
Cook: 45 min
Wait: 9 hr
Total: 10 hr 5 min
Makes: 1 casserole (8 servings)

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Steps

Before you start

Use day-old bread (stale bread absorbs the custard better than fresh)
Prepare the casserole the night before and refrigerate overnight; it can also be assembled and baked the same day with at least 4 hours chilling
Preheat the oven to 350°F (175°C) 20 minutes before baking
Have eggnog at room temperature for easier mixing

1
Arrange bread in baking dish
- Spread the bread cubes evenly into a buttered 9×13-inch (23×33 cm) baking dish.
- You want a single, snug layer with bread just touching; it will expand as it absorbs the custard.
- If you have small gaps, that's fine—they'll fill in as the dish cooks.
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Tip: Day-old bread works best because it has lost moisture and will soak up the custard instead of turning to mush.
2
Whisk the custard mixture
- In a large bowl, whisk together the 6 eggs, 2.5 cups eggnog, 1.5 teaspoons vanilla extract, 1 teaspoon freshly grated nutmeg, 0.5 teaspoon cinnamon, and 0.25 teaspoon salt.
- Whisk until smooth and well combined, about 1 minute.
- The mixture should be pale and uniform, with no streaks of egg white.
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Ready when: mixture is smooth, pale, and uniform
Tip: Use freshly grated nutmeg, not pre-ground; the flavor is noticeably brighter and warmer. Ground nutmeg loses potency quickly.
3
Pour custard over bread and soak overnight
- Pour the entire custard mixture evenly over the bread cubes, making sure to reach all corners of the baking dish.
- Gently press down with the back of a spatula to submerge the bread and help it absorb the liquid.
- Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours, preferably overnight.
- The bread will absorb the custard and become fully saturated.
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Ready when: bread is fully soaked and will shift slightly when the dish is gently shaken
Tip: If you only have 4 hours, the casserole will still work, but overnight soaking ensures the bread is custard-soaked all the way through and won't dry out during baking.
4
Remove casserole and preheat ovenOven 350°F / 175°C
- Take the casserole out of the refrigerator 30 minutes before baking to bring it closer to room temperature.
- This helps the center cook evenly without the edges over-browning.
- While you're waiting, preheat your oven to 350°F (175°C).
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Tip: Cold casseroles take longer to set in the center; bringing it to room temperature ensures a creamy interior and golden top without a raw custard layer underneath.
5
Add topping and transfer to ovenOven 350°F / 175°C
- Uncover the casserole.
- If desired, scatter the 2 tablespoons cold butter cubes and 2 tablespoons brown sugar (if using) evenly over the top for a slightly crispy, sweet crust.
- Transfer to the preheated 350°F (175°C) oven.
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Tip: The butter and brown sugar are optional but add a lovely caramelized finish; skip them if you prefer a creamier top or plan to serve with syrup or caramel sauce.
6
Bake until set and lightly goldenOven 350°F / 175°C
- Bake uncovered for 40–45 minutes, until the top is light golden brown and the center is just set but still slightly jiggly in the very middle when you gently shake the dish.
- The center of the casserole should reach 160°F (71°C) when measured with an instant-read thermometer inserted into the custard (not touching bread).
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Ready when: top is light golden brown, center is set but just slightly jiggly, internal temperature reaches 160°F (71°C)
Tip: Overbaking will make the custard rubbery. The casserole will set as it cools, so it's better to pull it out slightly underdone than overdone. A small jiggle in the very center is your sign to remove it.

Good to know

Tips

Use a day-old brioche or challah loaf from a bakery counter if possible; grocery store packaged bread is often too soft and won't hold its shape.
Freshly grated nutmeg is non-negotiable for this recipe. Pre-ground nutmeg loses its volatile oils and will taste dusty rather than warming and aromatic.
Serve with warm caramel sauce, maple syrup, or whipped cream. A light sprinkle of extra nutmeg on each serving is a lovely finishing touch.
This casserole tastes even better the morning after baking; make it 1–2 days ahead, store it covered in the fridge, and reheat slices as needed. The flavors deepen and the texture becomes silkier as it sits.

Make ahead

You can assemble this casserole up to 24 hours ahead. Pour the custard over the bread, cover, and refrigerate overnight. Bake from cold (add 5–10 minutes to the baking time if baking directly from the refrigerator). Alternatively, you can soak for 4 hours and bake the same day.

Storage & reheating

Store covered at room temperature for up to 2 hours. Refrigerate leftovers in an airtight container for up to 3 days. Reheat slices in a 300°F (150°C) oven for 15–20 minutes until warmed through, or microwave a single slice for 30–45 seconds. Do not freeze.

Substitutions

whole milk eggnog → whole milk mixed with heavy cream (2 cups milk + 0.5 cup cream) plus 1 teaspoon rum extract or cognac. Non-dairy eggnog works too, but use full-fat coconut or oat milk for richness; the flavor will be less holiday-specific but still creamy.
day-old brioche or challah bread, cut into 1-inch cubes → day-old croissants, brioche, or even white bread cut into cubes. Avoid whole wheat or dense breads; they won't absorb custard evenly. Croissants add extra richness.
packed light brown sugar → granulated sugar mixed with a pinch of cinnamon, or 2 tablespoons maple sugar. This creates a slightly crispier topping than brown sugar.
freshly grated nutmeg → ground cardamom or allspice. Use the same amount; cardamom is more floral, allspice is slightly spicier. Both are traditional in holiday baking.