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Overnight Eggnog French Toast

  • 9 eggs
  • 3 cup half and half or milk
  • 1/3 cup sugar
  • 1/2 tsp. nutmeg
  • 2 tsp. vanilla
  • 1 1/2 tsp. rum extract
  • 24 slices French bread
  • Powdered sugar


Grease 2 9x13 inch baking pans. In a large bowl, combine eggs, half and half or milk, sugar, nutmeg, vanilla and rum extract; beat until well blended. Arrange bread slices in greased baking pans. Pour egg mixture over bread in pans. Lift and move bread slices until all egg mixutre is absorbed.


Cover with foil; refrigerate overnight or freeze up to one week. Heat oven to 500 degrees F. Remove bread slices from refrigerator or freezer (do not thaw); remove foil. Bake 1 pan at 500 degrees for 15 minutes or until golden brown. Sprinkle with powdered sugar. Repeat with second pan. Makes 24 slices.

TIP: If both pans are baked at the same time, switch pans in oven halfway through baking time.

By Robin from Washington, IA

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