Overnight eggnog french toast casserole
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
Ingredients
  • 1 loaf italian bread
  • 8 eggs
  • 1 cup milk
  • 2 tablespoon granulated sugar
  • 1 tablespoon mccormick® all natural pure vanilla extract
  • 2 tablespoon mccormick® rum extract with other natural flavors
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon mccormick® ground nutmeg, divided
  • 2 tablespoon confectioners' sugar
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, mix confectioners’ sugar and remaining 1/4 teaspoon nutmeg in small bowl. Sprinkle over French toast. Serve with maple syrup, if desired.