Name: Eggnog French Toast
Yield: 10 servings
Ingredients: 6 eggs; 1 1/2 cups Borden Dairy Eggnog; 1/2 cup Borden Dairy 2% or Fat Free Milk; 3 tbsp brown sugar; 1 1/2 tsp ground nutmeg; 1 tsp rum extract; 12 cups cinnamon swirl bread, cubed; 3/4 cup golden raisins; Maple syrup

BreakfastServes 10

Instructions

Whisk eggs, eggnog, milk, brown sugar, nutmeg and rum extract together in a large bowl.

Add the bread cubes and raisins and toss gently to coat.

Let stand for 10 minutes to absorb liquid.

Coat a 10 in. nonstick Bundt pan with nonstick spray.

Add bread cubes and pour any excess eggnog mixture over the bread.

Cover the dish with plastic wrap and chill for atleast 4 hours or overnight.

Preheat oven to 325°.

Bake the casserole, uncovered, for 45 minutes or until center is set but not dry.

Let stand 5 minutes then invert onto a serving platter. Serve with maple syrup.

Serve with your favorite breakfast meat.

🥄

Ingredients

6 eggs
1 1/2 cups Borden Dairy Eggnog
1/2 cup Borden Dairy 2% or Fat Free Milk
3 tbsp brown sugar
1 1/2 tsp ground nutmeg
1 tsp rum extract (optional)
12 cups cinnamon swirl bread, cubed (about 22 slices)
3/4 cup golden raisins
Maple syrup