There is something genuinely magical about pulling a bubbling, golden french toast bake out of the oven on a holiday morning while everyone is still in their pyjamas. This eggnog french toast bake for a crowd does exactly that, and it does it without the usual sugar overload that leaves everyone reaching for the couch by 10am. We have kept the warm, creamy eggnog flavour you love but built this recipe around whole grain bread, a protein-forward egg custard, and a naturally sweetened crumble topping. The result is a breakfast that actually fuels your morning rather than crashing it.
The custard base is where the real nutrition work happens here. Instead of relying entirely on full-fat store-bought eggnog, we use a blend of unsweetened almond milk and whole eggs with a touch of Greek yogurt stirred in. That swap alone adds a meaningful protein boost and cuts the saturated fat significantly compared to traditional versions. A small amount of pure maple syrup brings the sweetness, and a generous hit of nutmeg, cinnamon, and vanilla extract delivers that classic eggnog warmth that makes this bake feel festive and celebratory. Whole grain or sourdough bread soaks up the custard beautifully overnight, giving you pillowy, custardy pieces with just enough structure to hold together when serving a big group.
Feeding a crowd at breakfast does not need to mean standing at the stove flipping individual french toast slices for forty minutes. This bake is genuinely designed for groups of ten to twelve people, assembled the night before so your morning is completely stress-free. You cover it, refrigerate it, and the bread quietly does all the soaking work while you sleep. Come morning, you slide it straight into the oven, make a pot of coffee, and you are done. The oat and almond crumble topping bakes up with a satisfying crunch that contrasts perfectly with the soft, spiced custard underneath. Every single serving delivers over 18 grams of protein and nearly 4 grams of fibre, which is genuinely impressive for a sweet breakfast bake.
One of the things that makes this recipe stand out from similar dishes is how adaptable it is. You can swap the almond milk for oat milk or low-fat dairy milk with no issues at all. The crumble topping can be made nut-free by leaving out the slivered almonds and using extra rolled oats instead. If you have a crowd with mixed dietary needs, this bake holds its own at the table alongside fresh fruit, a pot of Greek yogurt, or even a simple green smoothie. Dust the top with a little powdered erythritol if you want that classic look without adding more sugar, and serve it warm straight from the dish. Leftovers reheat brilliantly, making this as good on day two as it is fresh from the oven.
Ingredients
- 1 loaf whole grain or whole wheat sourdough bread (roughly 700g, cut into 1.5 inch cubes, slightly stale works best)
- 8 large eggs (free range preferred)
- 1.5 cups unsweetened almond milk (or oat milk)
- 1 cup low-fat store-bought eggnog (use a lower sugar variety if available)
- 1 cup plain non-fat Greek yogurt (adds protein and creaminess)
- 3 tbsp pure maple syrup (plus a little extra to drizzle when serving if desired)
- 2 tsp pure vanilla extract
- 1.5 tsp ground cinnamon
- 1 tsp ground nutmeg (freshly grated is even better)
- 0.3 tsp ground cloves
- 0.3 tsp fine sea salt
- 1 tsp coconut oil (for greasing the dish)
- 0.8 cup rolled oats (use certified gluten-free if needed)
- 0.3 cup slivered almonds (omit for nut-free)
- 2 tbsp coconut sugar (for the crumble topping)
- 1 tsp ground cinnamon (for the crumble topping)
- 2 tbsp coconut oil (solid, for the crumble topping)
- 1 tbsp powdered erythritol or powdered sugar (optional, for dusting before serving)
Instructions
- 1
Lightly grease a 9x13 inch baking dish with coconut oil. Arrange the cubed bread evenly across the dish, spreading it out into a roughly even layer.
Slightly stale bread absorbs the custard much better than fresh soft bread. If your bread is fresh, spread the cubes on a baking tray and leave them uncovered for a couple of hours first.
- 2
In a large mixing bowl, whisk together the eggs, almond milk, low-fat eggnog, Greek yogurt, maple syrup, vanilla extract, cinnamon, nutmeg, cloves, and sea salt. Whisk until completely smooth and the yogurt is fully incorporated.
Taste the custard at this point. It should smell warmly spiced and taste lightly sweet. Adjust nutmeg to your preference.
- 3
Pour the custard mixture evenly over the bread cubes. Use clean hands or a spatula to gently press the bread down so every piece is coated and beginning to absorb the liquid.
- 4
Cover the dish tightly with cling film or a fitted lid and refrigerate overnight, or for at least 8 hours. This soaking time is what gives you that beautifully custardy texture throughout.
If you are in a hurry, a minimum of 2 hours works but the overnight soak really is worth it for a crowd.
- 5
When you are ready to bake, preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit. While the oven heats, make the crumble topping by combining the rolled oats, slivered almonds, coconut sugar, and cinnamon in a small bowl. Add the solid coconut oil and use your fingertips to rub it in until the mixture resembles coarse, clumpy crumbs.
Do not overmix the crumble. You want uneven clumps that will bake up crispy and golden.
- 6
Remove the baking dish from the refrigerator and discard the cling film. Scatter the crumble topping evenly over the soaked bread.
- 7
Bake uncovered for 45 to 50 minutes, until the top is golden brown and crisp, the edges are set, and the centre no longer jiggles when you gently shake the dish. A knife inserted into the centre should come out clean.
If the crumble topping is browning too quickly after 30 minutes, loosely tent the dish with foil for the remaining bake time.
- 8
Remove from the oven and allow to rest for 5 minutes before serving. Dust with powdered erythritol or a small amount of powdered sugar if desired, and serve warm directly from the dish.
A drizzle of warm maple syrup on the side lets each person control their own sweetness level.
Nutrition per serving
285kcal
Calories
18g
Protein
32g
Carbs
9g
Fat
4g
Fibre
9g
Sugar
310mg
Sodium
Pro Tips
- ✓
Use bread that is at least a day old. Fresh soft bread turns mushy rather than custardy after soaking.
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The Greek yogurt in the custard is the key to a higher protein result. Do not skip it or replace it with cream.
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If you want to reduce the sugar further, skip the coconut sugar in the crumble and use a pinch of cinnamon and stevia instead.
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Let the bake rest for at least 5 minutes out of the oven before cutting. It firms up and slices much more cleanly.
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Serve alongside fresh berries or sliced citrus to add colour and extra fibre to the plate.
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For very large gatherings, this recipe doubles easily across two baking dishes with no changes to the method.
Frequently Asked Questions
Variations
- •
Dairy-Free Crowd Bake
Replace the Greek yogurt with plain unsweetened coconut yogurt and use a dairy-free oat or almond eggnog. The bake stays creamy and holds together well with these swaps.
- •
Nut-Free Version
Simply leave out the slivered almonds from the crumble and replace with an equal amount of extra rolled oats. Add a tablespoon of pumpkin seeds for a little crunch if you like.
- •
Extra Protein Boost
Whisk one scoop of unflavoured or vanilla protein powder into the custard mixture before pouring over the bread. This pushes each serving close to 25 grams of protein with minimal change to texture or taste.
- •
Spiced Apple Addition
Tuck thin slices of peeled apple between the bread cubes before soaking. The apple softens during baking and adds natural sweetness, extra fibre, and a lovely texture contrast.
Substitutions
- •Almond milk → Oat milk or low-fat dairy milk (Any plant-based or low-fat dairy milk works here. Full-fat dairy milk will increase the calorie count slightly.)
- •Greek yogurt → Plain unsweetened coconut yogurt (Use for a dairy-free version. Protein content will be slightly lower depending on the brand.)
- •Maple syrup → Honey or liquid stevia (Honey gives a slightly different flavour note but works well. Use stevia drops to taste for a sugar-free version.)
- •Whole grain sourdough → Whole wheat bread or sprouted grain bread (Any dense whole grain bread works well. Avoid very soft white bread as it absorbs too much liquid and loses structure.)
- •Coconut sugar → Brown erythritol or light brown sugar (Brown erythritol reduces the sugar content of the crumble significantly while keeping a similar caramel-like flavour.)
- •Slivered almonds → Pumpkin seeds or sunflower seeds (Use for a nut-free crumble. Seeds add crunch and a mild nuttiness without any allergen concerns.)
🧊 Storage
Store leftover bake covered tightly in the refrigerator for up to 4 days. Reheat portions in the microwave for 60 to 90 seconds, or place the whole dish covered with foil in a 160 degree Celsius oven for 15 to 20 minutes until heated through. The crumble topping softens slightly after refrigeration but is still delicious.
📅 Make Ahead
Assemble the bread and custard in the baking dish the night before, cover tightly with cling film, and refrigerate for 8 to 12 hours. Prepare the crumble topping separately in a small sealed container and keep it at room temperature overnight. In the morning, scatter the crumble over the soaked bread and bake as directed. This makes the morning routine completely hands-off for the cook.
