Overnight Eggnog French Toast with California Walnuts

This post is sponsored by California Walnuts and Martha Stewart Living.

Many of my favorite holiday memories revolve around food. Whether it’s drinking hot chocolate in the chalet after a long day of sledding and snow fort building, making cookies for Santa, or waking up very early on Christmas morning to see what magic may have occurred, pancakes included, all of these childhood memories had something delicious involved. As I got older and began to create traditions of my own, food remained at the center of almost every holiday activity.

A new one, that my husband and I started, is overnight french toast. We make it the night before, while enjoying a glass of eggnog, and then enjoy it the following morning. When hosting a big crowd for Thanksgiving or Christmas it is a fun evening activity that benefits everyone on those early morning wake-up days! Forget all the breakfast work, all you need to do is pop it in the oven and it will be sure to impress your guests!

Introducing the most delicious eggnog walnut french toast casserole and eggnog recipe using California Walnuts! It is as beautiful looking as it is delicious tasting. The walnuts compliment the eggnog flavor. The holiday spirit and wonder wrapped up in one big bite!

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California Walnuts Overnight Eggnog French Toast


¼ cup butter, melted
7 large eggs
2 cups eggnog
1 ½ ounces rum (optional, if no children are eating the French Toast)
⅓ cup sugar
¼ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon salt
1 ½ teaspoons vanilla
1 Challah bread, cut into 1 inch pieces

1 cups California Walnuts, plus more for sugar topping
Sugar for topping


  1. In a large bowl, beat together eggs, eggnog, sugar, nutmeg, cinnamon, salt, and vanilla.

  2. Add the bread and walnuts and stir to combine.

  3. Pour melted butter in large casserole dish and pour bread mixture on top.

  4. Cover and refrigerate overnight.

 Now time for an eggnog walnut cocktail (see recipe below). 

  1. Remove from refrigerator and preheat oven to 450 degrees.

  2. Bake on the bottom rack for 20-25 minutes.

  3. Place on rack to cool slightly & dust with sugar and crushed walnuts.

  4. Serve with Maple syrup.


Eggnog California Walnuts Cocktail:


1 cup eggnog, chilled
6 ounces rum
3 ounces walnut liquor
1/2 teaspoon ground nutmeg
5-6 ice cubes
Whipped cream and California Walnuts to garnish


  1. Place ice cubes in a cocktail shaker.

  2. Pour the eggnog, rum and walnut liquor into the shaker.

  3. Add the nutmeg and shake!

  4. Strain into two serving glasses and generously top with whipped cream and California Walnuts!