Eggnog French Toast

Overnite Eggnog French Toast

9 eggs

3 Cups half and half or milk

1/3 Cups sugar

1/2 tsp nutmeg

2 tsp vanilla

1-1/2 tsp rum extract

24 (3/4″) slices french bread, about 1-1/2-lb. loaf

Powdered sugar

Grease 2 15 x 10 x 1 inch baking pans.

In large bowl, combine eggs, milk or 1/2 & 1/2, sugar, nutmeg, vanilla, rum extract

Beat until well blended. Arrange bread slices in greased pans. Pour egg mixture over bread in pans.  Lift and move bread slices until all egg mixture is absorbed.

Cover with foil, refrigerate overnight, or freeze up to 1 week.

Heat oven to 500° F. Remove bread slices from refrigerator or freezer (do not thaw).

Remove foil, bake 1 pan at 400° F for about 35 minutes or until golden brown.

Sprinkle with powdered sugar.

Repeat with 2nd pan.

Note: If both pans are to be cooked at the same time, switch pans in oven 1/2 way thru baking time.

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