Eggnog French Toast
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 10
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Eggnog French Toast
Minutes
 10
People
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Unit:
Ingredients

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Instructions
  1. Whisk eggs, eggnog, milk, brown sugar, nutmeg and rum extract together in a large bowl.
  2. Add the bread cubes and raisins and toss gently to coat.
  3. Let stand for 10 minutes to absorb liquid.
  4. Coat a 10 in. nonstick Bundt pan with nonstick spray.
  5. Add bread cubes and pour any excess eggnog mixture over the bread.
  6. Cover the dish with plastic wrap and chill for atleast 4 hours or overnight.
  7. Preheat oven to 325°.
  8. Bake the casserole, uncovered, for 45 minutes or until center is set but not dry.
  9. Let stand 5 minutes then invert onto a serving platter. Serve with maple syrup.
  10. Serve with your favorite breakfast meat.
Ingredients

Share this recipe with your friends!

[social_warfare]
Instructions
  1. Whisk eggs, eggnog, milk, brown sugar, nutmeg and rum extract together in a large bowl.
  2. Add the bread cubes and raisins and toss gently to coat.
  3. Let stand for 10 minutes to absorb liquid.
  4. Coat a 10 in. nonstick Bundt pan with nonstick spray.
  5. Add bread cubes and pour any excess eggnog mixture over the bread.
  6. Cover the dish with plastic wrap and chill for atleast 4 hours or overnight.
  7. Preheat oven to 325°.
  8. Bake the casserole, uncovered, for 45 minutes or until center is set but not dry.
  9. Let stand 5 minutes then invert onto a serving platter. Serve with maple syrup.
  10. Serve with your favorite breakfast meat.