Lunch: Eggnog French Toast Bake

Recipe by Lindsay Funston If you love eggnog, this is the perfect make-ahead breakfast for friends.

Ingredients

Butter, for dish
1 large loaf bread, sliced 1" thick
4 large eggs, whisked
4 c. eggnog
2 tsp. vanilla extract
1 tsp. ground nutmeg
Warm maple syrup, for drizzling
1/4 c. chopped pecans, for topping

Instructions

Butter a 9"-x-13" baking dish. Arrange bread slices in an overlapping layer.
In a large bowl, whisk eggs, eggnog, vanilla extract, cinnamon, and nutmeg until combined. Pour mixture over bread and press bread down, making sure all pieces are submerged in eggnog-egg mixture.
Cover baking dish with aluminum foil and transfer to the refrigerator t least 3 hours and up to overnight.
When ready to bake, preheat oven to 350 degrees F. Transfer dish to oven and bake, covered, until cooked through, 25 minutes.
Serve with maple syrup and pecans.

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