Eggnog French Toast

EGGNOG FRENCH TOAST

24 slices French bread (3/4 inch thick)

9 CLOVER EGGS

3 C CLOVER HALF & HALF

1/3 C sugar

2 tspns vanilla

1 ½ tspns rum extract

½ tspn ground nutmeg

Confectioners’ sugar for dusting

Arrange the bread slices in two well-greased 15-inch x

10 inch x 1 inch baking pans.  In a large bowl, beat the eggs, cream, sugar, extracts and nutmeg until blended; pour over bread.  Turn bread to coat.  Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Bake, uncovered, at 500 degrees for 12-15 minutes or until lightly browned, turning bread once.  Dust with confectioners’ sugar.

Serves 12