No-Fuss Overnight French Toast

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!

• Ready In: 26 mins
• Serves: 8

Ingredients

• 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

1. Whisk first 4 ingrediants in large bowl.
2. Place bread slices in single layer (or thereabouts) in two 13x9x2-inch glass baking dishes.
3. Pour eggnog mixture over bread, dividing equally.
4. Cover and refrigerate at least 6 hours or overnight.
5. Preheat oven to 450 degrees; butter 2 large rimmed baking sheets with some melted butter.
6. Transfer bread slices to baking sheets; and brush bread with remaining butter.
7. Bake 10 minutes; turn over bread slices, and bake until golden brown, about 6 minutes longer.
8. Serve warm.