Eggnog French Toast

September 27, 2012 by Kenmore


preparation time
0 mins

cook time




4 cup eggnog

4 large eggs

1 teaspoons nutmeg ground

1 teaspoons cinnamon ground

1 loaf brioche halved horizontally, each half cut crosswise into 8 slices (do not use ends)

0.25 cup unsalted butter melted



Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13" x 9" x 2" glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight. Preheat oven to 450°F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar and fresh whip cream.


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