Christmas Eve I prepared this breakfast.  I have made in the past overnight French toast but never with Eggnog.  This was extremely filling.  Don’t know how Jim ate 2 large helpings.  I was so full, we only made the soup for dinner and not the main course.  It looked beautiful coming out of the oven.  This photo is after we had cut into it.  Definitely a great brunch course.  this recipe is from Food Network Kitchen.  

Ingredients:

8 large eggs

2 C half-and-half

1 C eggnog

2 T granulated sugar

2 T packed light brown sugar

1 T pure vanilla extract

1 1/2 t freshly grated nutmeg (divided)

1/2 t ground cinnamon

1/4 t salt

1 loaf challah bread, sliced1/2” thick (I used Pantone bread)

3 T turbinado sugar

Confectioners’ sugar, for dusting

Maple syrup, for serving

Directions:

1. Whisk the eggs in a large bowl.  Whisk in the half-and-half, eggnog, granulated sugar, brown sugar, vanilla, 1 t nutmeg, cinnamon and salt.
2. Arrange the bread slices in 2 lengthwise rows in a 9 X 13 inch baking dish, shingling the slices.  
3. Pour the egg mixture over the bread and gently press down.  
4. Cover with plastic wrap and refrigerate overnight.
5. Preheat the oven to 350 degrees F.  Combine the turbinado sugar and remaining 1/2 t nutmeg in a small bowl.  Uncover the bread and sprinkle with sugar mixture.
6. Bake until browned and puffed, 35-40 minutes.  Let sit 10 minutes.
7. Dust with confectioners’ sugar.
8. Serve with syrup.