Ingredients
- 3 cups purchased egg nog
- 3 large eggs, beaten
- 1 teaspoon freshly ground nutmeg
- 1/2 teaspoon ground cinnamon
- 3 tablespoons brandy, optional
- 1/2 cup butter, melted
- 1 loaf Artisan Parisienne bread, ends removed, sliced into 16 slices
- 1(13-ounce) jar Stonewall Kitchen Lingonberry Preserves
- powdered sugar
Directions
In mixing bowl, whisk egg nog, eggs, nutmeg, cinnamon and brandy together.
Place bread slices in single layer in two 13x9-inch glass baking dishes. Pour egg nog mixture over, dividing equally. Turn bread to coat. Cover dishes with plastic wrap and refrigerate overnight.
Preheat oven to 425 F. Pour 1/4 cup melted butter on one or two large shallow baking sheets, brush to coat pan. Using spatula, transfer bread to prepared baking sheets. Brush tops of bread with remaining melted butter.
Bake 10 minutes. Turn bread slices over and bake until golden brown and crisp on the outside but soft on the inside, about 6 to 8 minutes longer.
Transfer French toast to serving platter; spoon a dollop of preserves on each slice and sprinkle with powdered sugar. Serve immediately.
10-12 servings
Print this recipe
Submitted 6/13/05.
Source: kare11.com
Submitted By: Gina S
gms39@yahoo.com
Egg Nog French Toast with Lingonberries