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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Overnight Eggnog French Toast Recipe

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This recipe for Overnight Eggnog French Toast is from The Diefenthaler/McIntyre Family Cookbook Project-2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c Eggnog
4 large eggs
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp vanilla
16 slices sourdough bread, 1/2 in thick
4 Tbsp butter, melted
Confectioner's sugar, for dusting
Directions:
Directions:
Whisk together eggnog, eggs, cinnamon, nutmeg, and vanilla in a large bowl. Arrange the bread slices in a single layer in two 9 x 13 glass pans. Pour the eggnog mixture over the bread to cover all slices equally. Cover with foil and refrigerate at least 6 hours or overnight.

Preheat oven 450º Brush two large rimmed baking sheets with butter. Carefully transfer bread slices to the baking sheets using a spatula. Brush tops of the bread with remaining melted butter. Bake the bread for 10 minutes or until lightly golden on one side. Flip the slices and bake until golden and crisp on the outside, about 6 minutes more. Serve with a dusting of confectioners' sugar.
Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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