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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
  • Total Time
    Prep: 15 min. + chilling Bake: 15 min.
  • Makes
    12 servings

Ingredients

  • 24 slices French bread (3/4 inch thick)
  • 9 large 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 15x10x1-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.

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