Prep 10 mins
Cook 16 mins
Purchased eggnog makes this recipe "no-fuss". I like that it can be set up the night before, especially handy on busy holiday mornings. From the December 2001 issue of "Bon Appetit", a most-useful issue for Christmas morning!
- 4 cups purchased eggnog (support your local dairy)
- 4 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 16 slices bread (thick slices)
- 1⁄4 cup unsalted butter, melted
- Whisk first 4 ingrediants in large bowl.
- Place bread slices in single layer (or thereabouts) in two 13x9x2-inch glass baking dishes.
- Pour eggnog mixture over bread, dividing equally.
- Cover and refrigerate at least 6 hours or overnight.
- Preheat oven to 450 degrees; butter 2 large rimmed baking sheets with some melted butter.
- Transfer bread slices to baking sheets; and brush bread with remaining butter.
- Bake 10 minutes; turn over bread slices, and bake until golden brown, about 6 minutes longer.
- Serve warm.
Great! Easy and very tasty. Refrigerating overnight allows the bread to soak up the liquid, and the extra step of moving it to a buttered sheet and brushing with butter makes it very close to griddle cooked French toast. But much more convenient. I used a loaf of Orowheat Italian bread which worked well. Will definitely make again. Thanks for sharing the recipe!
Very good dish. I've made it before with various other recipes, but this one was really good. I was trying to use up a bunch of eggnog and this did it. I used a "texas toast" bread for the thicker slices and it was perfect.
I made a double batch of this recipe, as written, for a potluck brunch. It was easy! The eggnog gave the French Toast a great flavor, and the edges even got slightly crispy. I kept the toast warm in a large crockpot on the buffet. I had some slices leftover, which I have frozen for quick breakfasts for my daughter, and those have been great too. Thanks!