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Eggnog French Toast Recipe

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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

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Eggnog French Toast Recipe

Prep: 15 min. + chilling Bake: 15 min.

Yield: 12 Servings

15 15 30

Ingredients

24 slices French bread (3/4 inch thick)
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° for 12-15 minutes or until lightly browned, turning bread once. Dust with confectioners' sugar. Yield: 12 servings.

Originally published as Eggnog French Toast in Taste of Home April/May 2004, p41

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Reviewed on Dec. 06, 2010 by ribbit01

I made this a few years ago and it was terrific! I was worried that it would be too soggy but it came out perfect. Will be making this Christmas morning!