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!