Eggnog Baked French Toast

 There are several recipes for Baked French Toast. I had some leftover eggnog so looked for one calling for eggnog. This recipe from the PBS web site looked like the one we would like the best so I used it. This would be perfect for your family and guests on the Holiday Morning.
 I did cut back on the amount of brown sugar in the topping as I didn’t want it too sweet. I think you could easily omit it though It does seem to help the bread brown.
 I laid mine flat in the pan instead of layering them and thought it worked well as they were all the same degree of brown.
 The first piece did not want to come out, but after about five minutes all of rest came out quite well. Lyle and Bettie thought it was quite good and I like that it is all done at the same time and feeds everyone at once. Freeze before baking and then you can just bake as many slices as you want. I would put them in the oven still frozen in your buttered or sprayed pan and bake using the directions given. I just cut back the amount of the recipe so we would eat it in one meal.
 Baked Eggnog French Toast Casserole
1 loaf French bread (standard, not a baguette), cut into 1 1/2-inch-thick slices
5 large eggs
1 cup eggnog
1 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, melted
1/3 cup firmly packed light brown sugar
1/3 cup pure maple syrup
1 tablespoon confectioners' sugar (optional)
Generously coat a medium-large baking dish with nonstick spray or butter. Arrange the bread in the dish in overlapping slices. *Large deep-dish pie plates work great.
 In a large bowl, beat together the eggs, eggnog, vanilla, and cinnamon.  Pour this egg mixture evenly over the bread slices. Cover the baking dish with plastic wrap or foil, and refrigerate overnight or for at least 3 hours.
 The next morning, remove the baking dish from the refrigerator. Preheat the oven to 350 degrees F.
 To make the topping, combine the butter, brown sugar, and maple syrup in a small saucepan over medium heat. Stir until the mixture begins to bubble and foam. Once the butter has melted, slowly pour the mixture over the bread and in between the slices.
Bake, uncovered, for 40 to 45 minutes, until golden on top.
Dust with confectioners' sugar before serving.

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