Ingredients and Directions
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 well-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.
- 6 EGGS
- 1-1/2 cups eggnog
- 12 slices day-old thick-cut bread (about 1-1/2 inches thick)
Leftover party eggnog? If you happen to have homemade eggnog (Classic Cooked Eggnog) left from a party the night before, this is a good way to use it. If not, store-bought eggnog will work perfectly well.
Top with fresh fruit, drizzle with syrup or simply dust with powdered sugar.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.