Eggnog French Toast

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Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 6 servings

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What You Need

6	EGGS
1-1/2	cups eggnog
12	slices day-old thick-cut bread (about 1-1/2 inches thick)

Here’s How

HEAT oven to 350°F. BEAT eggs and eggnog in medium bowl until blended. POUR 1/2 of the egg mixture into 13 x 9 x 2-inch baking pan. PLACE 6 bread slices in pan; turn slices over and let stand until egg mixture is absorbed. PLACE bread in single layer on greased baking sheet.
REPEAT with remaining egg mixture and bread, using a second baking sheet.
BAKE in 350°F oven, turning once, until browned on both sides and no visible liquid egg remains, about 30 minutes.

Enjoy

Sprinkle with powdered sugar and serve with syrup, preserves or sliced fruit.

Insider Info

Leftover party eggnog? If you happen to have homemade eggnog left from a party the night before (Classic Cooked Eggnog), this is a good way to use it. If not, store-bought eggnog will work perfectly well.

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Nutrition Information

Per Serving

Excellent Source: protein, folate and choline

Good Source: calcium and iron

calories: 260
total fat: 9g
saturated fat: 4g
polyunsaturated fat: 2g
monounsaturated fat: 3g
cholesterol: 223mg
sodium: 446mg
carbohydrates: 31g
dietary fiber: 1g
protein: 13g
vitamin A: 400.8IU
vitamin D: 72.1IU
folate: 79.6mcg
calcium: 186.1mg
iron: 2.9mg
choline: 166.0mg

vitamin C: .9mg
vitamin E: 1.1IU
trans fat: 0g
sugars: 8g
potassium: 221.8mg
magnesium: 29.6mg
selenium: 27.2mcg
phosphorus: 214.2mg
vitamin B12: .9mcg
vitamin K: 1.8mcg
vitamin B6: .1mg
copper: .2mg
vitamin B1 - thiamin: .3mg
manganese: .3mg
zinc: 1.2mg
vitamin B2 - riboflavin: .5mg
vitamin B3 - niacin: 2.3mg
omega 3: .2g
omega 6: 1.4g

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