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Quick Eggnog French Toast


  • 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


  • 1. 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.
  • 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.

Nutrition Facts


Average Rating: 4
  • ribbit01
    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!

    Dec 31, 1969

    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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