Egg Nog French Toast Strata
What better way to mix in the egg nog? Years have limited some of us to only being able to enjoy one class in the holiday season. But for breakfast? And with that tart taste of cranberry? It works and I can still enjoy that creamy taste of my favorite holiday drink.
- 1 lb French bread, cut into 1/2 inch slices
- 3 0z pkg cream cheese softened
- 2 1/2 cups egg nog
- 6 tblsp butter, melted
- 8 eggs
- 1/4 tsp nutmeg
- 1 cup frozen raspberry blend juice concentrate, thawed
- 1 cup jellied cranberry sauce
- 1/3 cup sugar
Grease 13 x 9 inch baking dish. Arrange enough bread slices to over bottom of greased dish. Spread tops of bread slices with cream cheese. Arrange remaining bread slices over top.
In large bowl, combine eggnog, butter and eggs; beat with wire whisk until well blended. Pour evenly over bread slices. With back of spoon, gently press bread into dish. Sprinkle with nutmeg. Cover with plastic warp; refrigerate 8 hours or overnight.
Heat oven to 325. Uncover dish. Bake 30-35 minutes or until center is set and edges are light golden brown. Let stand 10 minutes before serving.
Meanwhile, in small saucepan, combine all syrup ingredients; mix well. Cook and stir with wire whisk over medium-low heat until cranberry sauce and sugar have melted.
To serve, cut strata into squares; serve with cranberry syrup.