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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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There's no last-minute fussing with this breakfast or brunch favorite. Slices of French bread soak up the egg-cream mixture overnight. A little nutmeg and rum extract give the dish its sweet eggnog-like taste. -Barbara Nowakowski North Tonawanda, New York Ingredients:
24 slices french bread (3/4 inch thick) |
9 eggs |
3 cups half-and-half cream |
1/3 cup sugar |
2 teaspoons vanilla extract |
1-1/2 teaspoons rum extract |
1/2 teaspoon ground nutmeg |
confectioners' sugar |
Directions:
1. Arrange the bread slices in two well-greased 15-in. x 10-in. x 1-in. baking pans. In a large bowl, beat the eggs, cream, sugar, extracts and nutmeg until blended; pour over bread. Turn bread to coat. Cover and refrigerate overnight.
2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 500° for 12-15 minutes or until lightly browned, turning bread once. Dust with confectioners' sugar. Yield: 12 servings.
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