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Eggnog Overnight French Toast with Eggnog Sauce

Author: Diane Schmidt - createdbydiane.com

Ingredients

  • 12 cups cubed bread I used 4 six inch rolls
  • 6 eggs
  • 1 cup eggnog I used low fat
  • 1 cup whole milk
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 1/2 teaspoon ground nutmeg

Instructions

  • Cut Bread into cubes, stale-ish bread works well.
  • Prepare a 9x13 pan with baking spray.
  • Place bread into pan.
  • Mix eggs, eggnog, milk, sugar, vanilla and rum extract together and pour over bread.
  • Gently turn bread over so it's all coated.
  • Sprinkle with nutmeg.
  • Cover with foil and place in refrigerator overnight (or 10-12 hours) so the bread has time to absorb the liquid.
  • Bake at 350 degrees for 40-45 minutes or until the center is cooked throughly. You can uncover the pan the last 5 minutes to brown the edges lightly.