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Eggnog French Toast

By: Barbara Nowakowski

"There's no last-minute fussing with this breakfast or brunch favorite. Slices of French bread soak up the egg-cream mixture overnight. A little nutmeg and rum extract give the dish its sweet eggnog-like taste. -Barbara Nowakowski North Tonawanda, New York"

Rating: Read Reviews (5)

Rate/Review | 598 people have saved this

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

24 (3/4 inch thick) slices French bread
9 eggs
3 cups half-and-half cream
1/3 cup sugar
2 teaspoons vanilla extract
1 1/2 teaspoons rum extract
1/2 teaspoon ground nutmeg
confectioners' sugar

Directions

Arrange the bread slices in two well-greased 15-in. x 10-in. x 1-in. baking pans. In a large bowl, beat the eggs, cream, sugar, extracts and nutmeg until blended; pour over bread. Turn bread to coat. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 500 degrees F for 12-15 minutes or until lightly browned, turning bread once. Dust with confectioners' sugar.