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Eggnog French Toast
SUBMITTED 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"
RECIPE RATING:
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PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
SERVINGS
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Servings
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METRIC
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
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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.
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REVIEWS
Reviewed on Nov. 2, 2007 by
CAMELOT1997
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CAMELOT1997
Nov. 2, 2007
I tried this recipe. I'm not sure if I did something wrong. It seemed soggy and din't brown up like I thought it would. It was bland and the nutmeg just didn't seem to go too well. I will try it again just to make sure.
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3 users found this review helpful
I tried this recipe. I'm not sure if I did something wrong. It seemed soggy and din't brown up...
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Reviewed on Dec. 24, 2007 by
CookingMom64
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CookingMom64
Dec. 24, 2007
Excellent! Our 9 yr old daughter loved it, too! What a treat during the holidays.I added a TBL of sugar, and used cinnamon swirl bread (thick cut).
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1 user found this review helpful
Excellent! Our 9 yr old daughter loved it, too! What a treat during the holidays.I added a TBL...
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