Baked Egg Nog French Toast

Serves: 6
Total Calories: 448


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

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.

Combine ingredients in a saucepan. Cook over medium heat, stirring occasionally until sauce is melted and mixture comes to a boil.

Nutritional Facts:

Serves: 6
Total Calories: 448
Calories from Fat: 90

This Baked Egg Nog French Toast recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.

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