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Quick Eggnog French Toast

 Quick Eggnog French Toast
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
12 ServingsPrep: 15 min. + chilling Bake: 15 min.


  • 24 slices French bread (3/4 inch thick)
  • 9 eggs
  • 3 cups half-and-half cream
  • 1/3 cup sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/2 teaspoons rum extract
  • 1/2 teaspoon ground nutmeg
  • Confectioners' sugar


  • 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.