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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I make a loaf of eggnog bread every year for some friends who won't eat any other baked holiday treat, and then I search for ways to use up the rest of the eggnog, since we don't care to drink it. This year, I thought that it would be fun to use it in french toast for Christmas morning. I couldn't find one that I thought would fit the family (admittedly somewhat picky) tastes, so I decided to use our favorite french toast recipe from my grandma (Macadamia Nut French Toast) and modify it accordingly. It was a big win with our family, so here it is! It's nice because you can prepare it the night before and have minimal work to make it the next morning. It also has a mild eggnog flavor, so if you prefer a stronger eggnog flavor, you may want to drizzle some on before serving instead of syrup. The prep/cook times do not include the 8 hour/overnight refrigeration period. Ingredients:
4 large eggs, lightly beaten |
2 tablespoons sugar |
1/4 teaspoon ground nutmeg |
1 cup eggnog |
1/2 teaspoon rum extract |
1 loaf french bread, cut into 1-inch slices |
2/3 cup butter, melted |
Directions:
1. Combine eggs, sugar, nutmeg, eggnog, and rum extract, and stir well.
2. Place bread slices into a lightly greased 9 x 13 pan in one layer.
3. Drizzle egg mixture over each bread slice. There will be excess that will flow down to the bottom of the pan - it will be soaked up by the bread while in the refrigerator.
4. Cover the pan and refrigerate. Turn once during an 8 hour or overnight period.
5. When ready to bake, preheat oven to 400°F.
6. Carefully pour the melted butter into a 15 jelly roll pan.
7. Move the french toast into the newly prepared pan, still in a single layer.
8. Bake 15-20 minutes, until golden.
9. Serve with your favorite toppings - some ideas include syrup, extra eggnog, powdered sugar, nutmeg, or cranberries and cranberry sauce.
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