PA Eggnog Cinnamon Roll French Toast

Cozy up during the holiday season with this brilliant brunch dish that combines two of the best sweet comfort foods: bread pudding and French toast. These carb-y delights are enhanced even more with Pennsylvania eggnog and a spin through the oven. Serve PA Eggnog Cinnamon Roll French Toast at your next breakfast gathering, or prepare a pan of it on Sunday night for quick, tasty breakfasts all week long.

PA Eggnog Cinnamon Roll French Toast

Serves 6–8
Prep Time Cook Time Total Time
15 min 55 min 70 min


  • 1 package cinnamon rolls, thawed
  • 5 large local eggs
  • 2 cups PA eggnog
  • 1/2 cup whole milk
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/4 cup confectioners sugar
  • Maple syrup, for serving


  1. Preheat oven to 350°F.
  2. Cut each cinnamon roll into quarters and spread onto baking sheet. Bake for 10-15 minutes, until rolls begin to toast. Remove from oven and let cool to room temperature.
  3. In a large bowl, whisk together eggs, eggnog, milk, sugar, vanilla extract and salt until well combined.
  4. Place rolls in buttered baking dish and pour eggnog mixture over rolls. Cover and refrigerate 1 hour or overnight.
  5. Bake, covered with foil, in 350°F oven for 30 minutes. Uncover and bake for an additional 20-25 minutes, until toothpick inserted into center comes out clean and top turns golden brown.
  6. Remove from oven and let cool for 10 minutes. Sprinkle with powdered sugar and serve with maple syrup.

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