Overnight Eggnog French Toast
1 large loaf day-old Challah bread
2 cups eggnog
4 eggs
2 teaspoons vanilla
1/2 teaspoon nutmeg
2 tablespoons good-quality rum or bourbon, optional
butter, maple syrup and fresh berries for serving
Baker's Note: This recipe can easily be cut in half, and baked in a square baking dish for fewer servings.
Spray a 9x13 inch pan with non-stick spray. Slice the bread about 3/4 inch thick and lay out the slices so that they overlap across the length of the pan.
In a bowl, whisk together the eggnog, eggs, vanilla and nutmeg until well combined. Pour over the bread, making sure all the bread gets thoroughly soaked. Cover with plastic wrap and refrigerate overnight.
In the morning, preheat the oven to 350. Bake the french toast, uncovered, for about 25-30 minutes, until the top edges of the bread are golden brown and the custard is puffed and set. Serve hot.
Yields about 8 servings
Recipe from Curly Girl Kitchen