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Baked Egg Nog French Toast |
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Serves: 6 Print this RecipeServing: 1 french toast sandwich 1 loaf Rhodes Bread Dough, baked according to package instructions and sliced into 12 slices 3 ounces cream cheese, softened 2 tablespoons sugar 5 eggs 3 cups eggnog Nutmeg CRANBERRY ORANGE SYRUP: 16 ounces jellied cranberry sauce 1/4 cup sugar 1/2 cup orange juice In a bowl, mix the softened cream cheese and sugar until well combined. Spread cream cheese mixture over 6 slices of bread. Place these 6 slices in a sprayed 9 x 13-inch baking dish cream cheese side up. Top with remaining 6 slices of bread. In a large bowl, combine eggs and egg nog and whisk until well blended. Pour evenly over bread slices. Gently press bread slices down with the back of a wooden spoon. Cover and refrigerate overnight or at least 8 hours. Remove from refrigerator 30 minutes before baking. Uncover dish and sprinkle with nutmeg. Bake at 350°F for 40-45 minutes. Serve warm with Cranberry Orange Syrup. CRANBERRY ORANGE SYRUP Combine ingredients in a saucepan. Cook over medium heat, stirring occasionally until sauce is melted and mixture comes to a boil. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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