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Eggnog French Toast

Source of Recipe


The Seattle Times






List of Ingredients



• 1 Tbsp butter, softened
  
• 2 cups eggnog
  
• 2 cups milk
  
• 6 eggs
  
• 2 tsp vanilla extract
  
• 1 tsp ground nutmeg
  
• 1/2 tsp ground cinnamon
  
• 1/8 tsp salt
  
• 10 slices (about 3/4-inch thick) good-quality white bread with crusts
  
• 1 cup maple syrup
  
• Optional: 1 tsp rum extract
  
• 2 Tbsp powdered sugar
  






Instructions



1. Butter the inside of a 2-1/2-quart baking dish and set aside. With a large whisk, beat together eggnog, milk, eggs, vanilla, nutmeg, cinnamon and salt. Arrange bread in the prepared baking dish, overlapping the slices. Pour batter over bread, then turn slices over, making sure that both sides are covered with batter. Cover and refrigerate overnight.
   
   
2. The next morning, bake the French toast in a preheated 400-degree (F) oven about 15 minutes, or until golden brown on top.
   
   
3. While the dish is baking, warm maple syrup with optional rum extract over medium-low heat. Sift powdered sugar over French toast and serve with the syrup on the side.
   
   Makes 5 to 10 servings.