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Biscuit Eggnog French Toast Bake

Makes 8 servings

Biscuit Eggnog French Toast Bake
  • 12 Mason Dixie Buttermilk Biscuits, baked
  • 1 c fresh or frozen cranberries (optional)
  • 2 c eggnog
  • 1 c milk
  • 3 eggs
  • ½ c brown sugar
  • 2 tsp tsp vanilla extract
  • ½ tsp salt
  • ¼ tsp grated nutmeg


Crumble Topping
  • ½ c brown sugar
  • ½ c all-purpose flour
  • ½ stick butter, melted
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp salt
  • Maple syrup for serving

How To Bake

  • For the French Toast: Grease a 9” x 9” baking pan with butter. Cut the already baked biscuits into cubes and evenly distribute in the pan along with the cranberries.
  • In a separate bowl beat together the eggnog, milk, eggs, brown sugar, salt nutmeg and vanilla until the sugar has dissolved. Pour the mixture evenly over the biscuits. Cover the pan tightly and store in the fridge for at least two hours but preferably overnight.
  • For the Crumble Topping: Mix the flour, brown sugar, cinnamon, nutmeg and salt in a separate bowl. Stir together using a fork. Add the melted butter and mix it all together until the mixture resembles small pebbles. Store in the fridge until you are ready to bake the casserole.
  • When you are ready to bake the casserole, preheat the oven to 350 degrees. Remove the casserole from the fridge and sprinkle on the crumble topping evenly.
  • Bake for 45 minutes or until the custard has set and the top is golden brown.
  • To serve, scoop out individual portions and top with warm Maple syrup.

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