12 December, 2012

Eggnog French Toast


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Overnight Eggnog French Toast ingredients
Makes 24 pieces
Casserole
9 eggs
3 cups half-and-half or milk
1/3 cup sugar
1/2 tsp nutmeg
2 tsp vanilla extract
1.5 tsp rum extract
24 (3/4-inch) slices French bread (about 1.5-lbs loaf)

Garnish
Confectioners' sugar


Directions
Advance preparations
Grease two (15- x 10- x 1-inch) baking pans

In large bowl, combine eggs and the next five ingredients (eggs through rum extract); beat until well blended.

Arrange bread slices in greased baking pans; pour over the egg mixture. Lift and move bread slices until all egg mixture is absorbed. Cover with pans with foil; refrigerate overnight or freeze up to one week.


Bake casserole
Preheat oven to 500ºF. Remove pans from the refrigerator or freezer (do not thaw); remove foil. Bake 1 pan for at 500ºF until golden brown, about 15 minutes. Sprinkle with confectioners' sugar and serve warm.

Repeat with second pan. If baking both pans at the same time, switch pans in the oven halfway through baking time.


The Overnight Eggnog French Toast recipe is from Classic Cookbooks from Pillsbury® #118 (Minneapolis: The Pillsbury® Company, 1990), 78.


Page Last Updated 9 April 2015

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