Go Back
Eggnog French Toast Bake
Print Recipe
5 from 1 vote

Eggnog French Toast Bake

This gluten-free French toast bake swaps low fat eggnog and egg whites for a lightened up version that doesn’t sacrifice flavor for a festive holiday breakfast that’s guilt-free!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast
Cuisine: jamaican
Keyword: breakfast, gluten free, vegetarian
Servings: 4 meals
Calories: 467kcal
Author: Meal Prep on Fleek


French Toast

  • 1 loaf gluten free bread cubed (we used Canyon Bakehouse bread)
  • 1 ½ cups low fat eggnog
  • 2/3 cup liquid egg whites we used MuscleEgg Vanilla Egg Whites
  • 1 tsp liquid vanilla monk fruit sweetener we used Now Foods brand
  • 1 tsp ground cinnamon plus extra for topping

For serving

  • 1/4 cup maple syrup
  • 4 medium figs halved


  • Spray a 9x11 casserole dish with cooking spray. Add cubed bread to a medium mixing bowl. In a small mixing bowl, whisk together eggnog, egg whites, monk fruit sweetener, and cinnamon. Pour mixture over bread in a medium bowl. Use a rubber spatula or clean hands to gently toss and coat the bread. Pour into prepared casserole dish. Cover and refrigerate for 30 minutes or overnight.
  • Preheat oven to 350ºF and cover casserole with aluminum foil. Bake for 30 minutes. Remove aluminum foil and bake 10-15 minutes longer to lightly brown top. Remove from oven and dust with extra cinnamon. Cool for 5 minutes at room temperature. Slice into 4 slices.
  • Divide maple syrup between 4 small sauce cups. Place 1 slice of French toast bake into 4 black MPOF containers and add maple syrup containers. Top with fresh figs.


Calories: 467kcal | Carbohydrates: 94.8g | Protein: 12.4g | Fat: 8.1g | Fiber: 9.4g