Recipe by rochsann
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!
Top Review by LonghornMama
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!
- 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
Directions See How It's Made
- 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.