Breakfast

EGGNOG FRENCH TOAST

  • 24 Slices French Bread
  • 9 Eggs
  • 3 cups Half and half
  • 1/3 cup Sugar
  • 2 teaspoons Vanilla extract
  • 1 1/2 teaspoons Rum extract
  • 1/2 teaspoon Ground nutmeg
  • Powdered sugar

    • Arrange bread slices in 2 well greased 15 X 10 x 1 inch baking pans. In a large bowl, beat the eggs, cream, sugar, extracts and nutmeg until blended. Pour over bread. Turn bread to coat. Cover and refrigerate overnight. Remove from refrigerator 30 min. before baking. Bake, uncovered at 500° for 12-15 min. or until lightly browned. Turn bread once. Dust with powdered sugar. 12 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pam Pitts of Nashville, TN. 

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