Overnight Eggnog Baked French Toast

From: Chef #874900

On Dec 29, 2008

1) You can't use regular thin sliced bread with this. I used a whole loaf of Pepperidge farm cinnamon raisin bread. 2) Would only recommend using french bread or maybe texas toast. 3) It wouldn't all fit in the pan so I stacked slices after dipping in the batter. Would NOT recommend stacking slices! 4) Even though I used a whole loaf of that bread I should have used more bread since there was almost 1/2 of batter left this morning swimming in the pan before baking it. 5) Perhaps I should have cut or torn the slices to fit better in the pan. 6) I was confused over the butter. Had it been the last item in the ingredient list it would make more sense. Instead I melted the butter when I first started to make this and poured it in the bottom of the pan before putting the bread in. Turns out this was unnecessary and added calories. 7) The end result was too sweet with syrup and the eggnog flavor wasn't very strong. Husband couldn't tell it was eggnog french toast. Will not make this recipe again but might try other eggnog recipes. Will throw the rest of this dish in the trash. Sorry.

From: Chef #962463

On Dec 25, 2008

Very easy, convenient and had great flavor. I missed the crispiness that comes with pan fried french toast.

From: Gay Gilmore

On Dec 26, 2001

Mmmm, French toast and egg nog: two great tastes that taste great together. Baking is easier than frying and you use less fat, which helps make up for the fat that there is egg nog in the mix. Really great. Easy. It was a perfect Christmas breakfast. Used a jelly roll pan and the loaf soaked up all the sauce overnight.

From: Cody in Ontario, Canada

On Jan 3, 2002

This is a very delicious dish. I made a similar dish like this- it was very good. Try this-instead of syrup, make hot cranberry sauce.