• 12/24 Nat Egg Nog Day 2

    From Dave Drum@1:229/452 to All on Wed Dec 22 19:23:46 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Eggnog Overnight French Toast
    Categories: Breads, Dairy, Booze
    Yield: 5 servings

    16 oz Day-old, plain country bread
    - loaf (oblong shaped)
    2 lg Eggs
    1 c Granulated sugar
    1 c Heavy cream
    4 tb Unsalted butter; melted
    1 tb Dark rum, brandy or bourbon
    2 ts Pure vanilla extract
    1/2 ts Coarse kosher salt
    Fresh grated nutmeg; for
    - dusting
    Confectioners’ sugar; for
    - dusting

    Have a rimmed dish or pan (about 1" deep) that fits the
    bread loaf snugly nearby. Using a serrated knife, slice
    a very thin layer (about 1/16") off the bottom of the
    loaf to expose the surface for better batter absorption.

    Cut the top of the bread in 1 1/2" thick slices, being
    sure not to cut all the way through and leaving about
    1/2" of bread at the bottom uncut. Then turn the loaf 90
    degrees and cut 1 1/2" slices in the other direction to
    make a grid-like pattern, again, not cutting all the way
    through. Transfer the cut loaf to the dish.

    In a medium bowl, whisk the eggs, sugar, cream, melted
    butter, rum, vanilla and salt until well combined.
    Slowly pour the batter into the loaf beginning in the
    center. Gently peel back all the pieces to drench every
    crevice and the top of the loaf with the batter. Allow
    to soak for 30 minutes at room temperature, or cover and
    refrigerate up to overnight.

    Set the oven @ 350ºF/175ºC, line a baking sheet with
    parchment paper and set aside.

    Spoon any excess batter that has pooled into the dish
    back into the loaf and over any dry patches of bread.
    Carefully transfer the loaf to the lined baking sheet,
    and bake until the loaf is deeply golden brown on top
    and the custard has set, about 1 hour. Remove from the
    oven and dust with the nutmeg and confectioners’ sugar.

    Serve immediately.

    By: Jerrelle Guy

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Grandmothers give grandchildren cookies. That is a fact.

    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)