Eggnog French Toast

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24 slices french bread
9 eggs
3 cup half and half
1/3 cup sugar
2 tsp vanilla
1 1/2 tsp rum
1/2 tsp ground nutmeg
powdered sugar
1. Arrange the bread slices in two well greased 15x10x1 inch baking pans. In large bowl, beat the eggs, cream, sugar and extracts and nutmeg until blended. Pour over bread. Turn bread to coat.
2. Cover and refrigerate over night. Remove from the refrigerator 30 minutes before baking. Bake uncovered at 400 for 12-15 minutes. Turning bread once, dusting with powdered sugar.

Debby Peck

Member since Oct 2008

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