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Breakfast: Overnight Eggnog French Toast

Source of Recipe

Pillsbury Classic Cookbooks #166 Slimmed Down by Deana


List of Ingredients

9 large eggs or equivalent in egg substitute
3 cups half and half, OR evaporated skim milk
1/3 cup sugar
1/2 teaspoon nutmeg
2 teaspoons vanilla
1 1/2 teaspoons rum extract
1 1/2 pounds loaf French bread -- cut 24 (3/4") slices
powdered sugar


Recipe

Grease two 15x10x1-inch baking pans. In large bowl, combine eggs, half and half (or evaporated skim milk), 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 500ºF. Remove bread slices from refrigerator or freezer (do not thaw); remove foil. Bake 1 pan at 500ºF for 15 minutes or until golden brown. Sprinkle with powdered sugar. Repeat with second pan. Tip: If both pans are baked at the same time, switch pans in oven halfway through baking time. Serving Ideas : This is great for a Holiday Brunch.. Slices can be frozen.

NOTES : I use evaporated skim milk instead of the half and half. It really cuts down on the fat even if you use all real eggs. To cut down even further on fat and cholesterol, I use the equivalent of 5 eggs and a carton of egg substitute. A sort of half and half mixture. I don't like all egg substitute.