Eggnog French Toast

1. 1

   Cut loaf of bread crosswise into eight 1-inch thick slices (use remaining bread another day).

2. 2

   Cut each slice diagonally in half.

3. 3

   Arrange bread slices in a 15 1/2 x 10 1/2-inch jelly roll pan (greased)

4. 4

   .

5. 5

   In a large bowl with fork, beat eggs, milk, sugar, rum extract and nutmeg until blended. Pour mixture over bread in pan.

6. 6

   With fork, prick bread slices and turn occasionally to coat both sides of bread until all egg mixture is absorbed.

* Per serving · 4 servings · Values may vary.

No additional tips available.