French Toast Eggnog Style

French Toast Eggnog Style

French Toast Eggnog Style


Makes 4 to 6 servings


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


  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.

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