Overnight eggnog french toast

Yield: 1 Servings

Measure Ingredient
9 \N Eggs
3 cups Half and half; or milk
⅓ cup Sugar
½ teaspoon Nutmeg
2 teaspoons Vanilla
1½ teaspoon Rum extract
24 slices (3/4\") of French Bread (about a 1 1/2 lb loaf)
\N \N Powdered sugar

Betty Crocker Holidays

Grease 2 15x10x1" baking sheets. In a large bowl combine eggs, half and half, sugar, nutmeg, vanilla, and rum extract; beat until well blended.

Arrange bread slices in greased pans. Pour egg mixture over bread in pans.

Lift and move bread slices until all egg mixture is absorbed. Cover with foil; refrigerate overnight or freeze up to one week.

Heat oven to 500°F. Remove bread slices from refrigerator or freezer (do not thaw); remove foil. Bake 1 pan at a time for 15 minutes or until golden. Or if both pans are being baked switch pans in oven halfway through baking time. Sprinkle with powdered sugar.

Posted to TNT Recipes Digest by Betsy Burtis <ebburtis@...> on Mar 23, 98

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