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Quick Eggnog French Toast Recipe

Quick Eggnog French Toast Recipe

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
TOTAL TIME: Prep: 15 min. + chilling Bake: 15 min. YIELD:12 servings


  • 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


  • 1. 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.
  • 2. 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.

Reviews for Quick Eggnog French Toast

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ribbit01 109295
Reviewed Dec. 6, 2010

"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!"

KEBMH 145723
Reviewed Jun. 29, 2009

"I have tried this receipe this weekend at a camp it was delicious and am going to make it for myself again"

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