Overnight Eggnog French Toast Casserole

• Refrigerated

  • 8 Eggs

• Baking & Spices

  • 1/2 tsp Baking powder
  • 2 tbsp Confectioners' sugar
  • 2 tbsp Granulated sugar
  • 1/2 tsp Mccormick nutmeg, Ground
  • 1 tbsp Mccormick vanilla extract, Pure

• Bread & Baked Goods

  • 1 loaf Italian bread

• Dairy

  • 1 cup Milk

• Beer, Wine & Liquor

  • 2 tsp Mccormick rum extract

Found on mccormick.com

Description

Ingredients

• 1 loaf Italian bread
• 8 eggs
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 tablespoon McCormick® Pure Vanilla Extract
• 2 teaspoons McCormick® Rum Extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon McCormick® Nutmeg, Ground, divided
• 2 tablespoons confectioners sugar

Directions

• Cut bread into 1-inch thick slices. Remove crust. Trim each slice into a rectangle. Arrange slices in single layer in 13x9-inch baking dish sprayed with no stick cooking spray. Set aside.
• Mix eggs, milk, granulated sugar, extracts, baking powder and 1/4 teaspoon of the nutmeg in large bowl with wire whisk until well blended. Pour mixture over bread. Cover. Refrigerate at least 4 hours or overnight.
• Preheat oven to 350°F. Remove casserole from refrigerator. Let stand 10 to 15 minutes. Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.
• Meanwhile, mix confectioners’ sugar and remaining 1/4 teaspoon nutmeg in small bowl. Sprinkle over French toast. Serve with maple syrup, if desired.

Nutrition