Easy Eggnog French Toast Recipe | Festive Breakfast & Brunch

INGREDIENTS

1‑1/4 cups half-and-half 1 cup milk 5 eggs, lightly beaten 3 tablespoons sugar 1 teaspoon rum extract 1 teaspoon vanilla 1/8 teaspoon ground nutmeg 1 loaf (1 pound) hearty-style white bread, cut into 3/4- to 1-inch slices 2 tablespoons butter or margarine, divided Powdered sugar

PREPARATION:

1. Preheat oven to 200°F.
2. Combine half-and-half, milk, eggs, sugar, rum extract and vanilla and nutmeg in large bowl. Beat until thoroughly blended. Dip 2 to 3 bread slices into mixture. Soak 1 to 2 minutes to allow liquid to completely penetrate bread. Remove carefully to avoid tearing bread. Set aside. Repeat with remaining slices.
3. Heat large skillet over medium heat. Add 1/2 tablespoon butter; melt. Add 3 to 4 bread slices. Cook over medium heat 5 minutes or until browned on both sides. Place cooked slices on baking sheet; keep warm in oven. Repeat with remaining bread. Arrange on serving platter and dust lightly with powdered sugar. Serve immediately.

This recipe appears in: French Toast