Make this Baked Egg Nog French Toast recipe on Christmas Eve and refrigerate;
then, it's ready to bake on Christmas morning! (Now that's using the ol' "noggin"!)
1 Loaf Rhodes™ Frozen Bread Dough
3 ounces cream cheese, softened
2 tablespoons sugar
3 cups egg nog
Cranberry Orange Syrup
16 ounces jellied cranberry sauce
1/4 cup sugar
1/2 cup orange juice
Bake bread dough according to package instructions and slice into 12 slices.
In a bowl, mix the softened cream cheese and sugar until well combined.
Spread cream cheese mixture over 6 slices of bread. Place these 6 slices in
a sprayed 9 x 13-inch baking dish cream cheese side up. Top with remaining 6
slices of bread.
In a large bowl, combine eggs and egg nog and whisk until well blended.
Pour evenly over bread slices. Gently press bread slices down with the back
of a wooden spoon.
Cover and refrigerate overnight or at least 8 hours.
Remove from refrigerator 30 minutes before baking.
Uncover dish and sprinkle with nutmeg.
Bake at 350 degrees F for 40-45 minutes.
Serve warm with Cranberry Orange Syrup.
Cranberry Orange Syrup: Combine ingredients in a saucepan. Cook over medium
heat, stirring occasionally until sauce is melted and mixture comes to a boil.