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Eggnog french toast casserole

Eggnog Cinnamon Casserole

I love this casserole because it can be made the night before and baked in the morning. Just make sure to take it out at least an hour before baking so it comes to room temperature before baking.

Course Breakfast
Prep Time 5 minutes
Cook Time 25 minutes
Servings 8
Calories 495 kcal

Ingredients

  • 2 17.5 ounce cans refrigerated cinnamon rolls with icing
  • 5 large eggs
  • 3/4 cup + 3 Tablespoons fresh eggnog
  • fresh assorted berries and maple syrup for serving, if desired

Instructions

  1. Preheat the oven to 350℉ and butter a 13" x 9" glass pan.

  2. Open the cans of cinnamon rolls and cut each individual roll into six pieces. Scatter these pieces in the glass pan. Set the icing aside.

  3. In a large bowl, whisk together the eggs and 3/4 cup of eggnog. Pour this mixture over the cinnamon rolls and bake for 30-40 minutes. Bake until the eggs are fully cooked and lightly browned on top.

  4. In a small bowl, whisk together the icing and remaining 3 Tablespoons eggnog. Remove the casserole from the oven and drizzle the eggnog frosting over top. Serve immediately with fresh berries and maple syrup (if desired).