Make-ahead eggnog french toast
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs | |
| 2 | cups | Half & half |
| ¼ | cup | Sugar |
| ¼ | teaspoon | Nutmeg |
| 1½ | teaspoon | Vanilla |
| ¼ | teaspoon | Rum extract |
| 18 | slices | Firm white bread |
| Butter or margarine; melted | ||
Directions
Grease 2 cookie sheets. In medium bowl, combine eggs, half & half, sugar, nutmeg, vanilla and rum extract.; beat until well blended. Cut each slice of bread with decorative cutter, if desired. Dip each slice in egg mixture; place on prepared cookie sheets. Cover lightly with foil; freeze 1-2 hours or until completely frozen. To store, remove from freezer; stack slices, placing waxed paper between, and wrap stack in foil. Return to freezer.
Heat oven to 425~. Remove bread slices from freezer; brush with melted butter. Place buttered side down on ungreased cookie sheets. Bake for 10 minutes. Brush top with butter; turn buttered side down; continue to bake an additional 10-15 minutes or until golden brown.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Nov 13, 1999
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