Overnight Eggnog French Toast

Recipe by Kellie in SLO
READY IN: 30mins
YIELD: 24 slices




  • Grease two 15x10 inch baking pans.
  • In a large bowl combine the eggs, half-and-half, sugar, nutmeg, vanilla and rum extract.
  • Beat until well blended Arrange bread slices in greased baking pans.
  • Pour egg mixture over the bread in the pans.
  • Lift and move bread slices until all egg mixture is absorbed.
  • Cover with foil and refrigerate overnight or freeze up to 1 week.
  • Heat oven to 500 degrees.
  • Remove pans from refrigerator or freezer (do not thaw).
  • Remove foil.
  • Bake one pan at a time for 15 minutes or until golden brown.
  • Sprinkle with powdered sugar.
  • NOTE: You can bake both pans at the same time, but be sure to switch the pans in the over halfway through the baking time.