MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eggnog Overnight French Toast
Categories: Breads, Dairy, Booze
Yield: 5 servings

16 oz Day-old, plain country bread
- loaf (oblong shaped)
2 lg Eggs
1 c Granulated sugar
1 c Heavy cream
4 tb Unsalted butter; melted
1 tb Dark rum, brandy or bourbon
2 ts Pure vanilla extract
1/2 ts Coarse kosher salt
Fresh grated nutmeg; for
- dusting
Confectioners’ sugar; for
- dusting

Have a rimmed dish or pan (about 1" deep) that fits the
bread loaf snugly nearby. Using a serrated knife, slice
a very thin layer (about 1/16") off the bottom of the
loaf to expose the surface for better batter absorption.

Cut the top of the bread in 1 1/2" thick slices, being
sure not to cut all the way through and leaving about
1/2" of bread at the bottom uncut. Then turn the loaf 90
degrees and cut 1 1/2" slices in the other direction to
make a grid-like pattern, again, not cutting all the way
through. Transfer the cut loaf to the dish.

In a medium bowl, whisk the eggs, sugar, cream, melted
butter, rum, vanilla and salt until well combined.
Slowly pour the batter into the loaf beginning in the
center. Gently peel back all the pieces to drench every
crevice and the top of the loaf with the batter. Allow
to soak for 30 minutes at room temperature, or cover and
refrigerate up to overnight.

Set the oven @ 350ºF/175ºC, line a baking sheet with
parchment paper and set aside.

Spoon any excess batter that has pooled into the dish
back into the loaf and over any dry patches of bread.
Carefully transfer the loaf to the lined baking sheet,
and bake until the loaf is deeply golden brown on top
and the custard has set, about 1 hour. Remove from the
oven and dust with the nutmeg and confectioners’ sugar.

Serve immediately.

By: Jerrelle Guy

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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