Recipe by J. Ko
A real timesaver when you have a houseful of guests or just don't want to spend a lot of time in the kitchen. I found this recipe in Company's Coming for Christmas cookbook and it has become a year-round family favourite.
Top Review by Messy44
Here's a great one! I made some big changes because I was baking for about 75 people at a camp breakfast. It came out beautifully, even with my changes (and you will laugh when you see the bread I used). I made this in double-batch pans about 18x26, and baked all four together in a huge commercial oven (so each pan was to serve 16). Changes: OK, here it comes. I used a garbage bag full of not-so-fresh hot dog buns left over from the day before, cut up in cubes. Dunked the cubes in the egg mixture in big handfuls and just tossed them in the pan. I did not soak overnight, only about 1/2 hour standing time before baking and it was fine. Subbed brown sugar for the regular, cut to about 2/3 the amount, then sprinkled a bit of extra brown sugar on top. Baked for about 15 minutes at 350 in the big oven, then covered with foil for another 10 to keep it from getting too brown. Thumbs up all the way around. Will make again for the troops, next time may add some apples and raisins. THANKS for a good one!!!!
- 1⁄4 cup butter, melted
- 7 large eggs
- 2 cups milk
- 1⁄3 cup granulated sugar
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons vanilla
- 1 loaf French bread, cut into 1 inch slices
- confectioners' sugar, sprinkle (optional)
Directions See How It's Made
- Pour melted butter into bottom of baking sheet to coat.
- Beat next 7 ingredients together well.
- Dip both sides of each bread slice into egg mixture. Pour any remaining mixture over slices. Cover and refrigerate overnight. Can be frozen at this state.
- Uncover and bake in 400 F oven on bottom rack for 25 to 30 minutes.
- Place on rack to cool.
- Dust with icing sugar when warm, if desired.
- NOTE: Commercial eggnog can be substituted for milk for a richer, or more festive, flavour.