Egg Nog French Toast Casserole

contributed by Marcia Curtis Bailey

1 loaf French Bread

8 oz. Cream Cheese

10 Eggs

2 cups Eggnog

¼ teaspoon Nutmeg

1 Tablespoon Cinnamon

Slice and cube bread into 1-inch cubes.

Layer half into greased 9” x 13” pan.

Cube cream cheese into small pieces and scatter across bread in pan.

Cover with remaining bread cubes.

Mix eggs, eggnog, cinnamon & nutmeg.

Pour over bread mixture, making sure that bread is completely covered.

Cover with plastic wrap and refrigerate overnight.

In the morning, bake uncovered at 350° for 40-45 minutes or until cake tester inserted into center comes out clean.

Serve with maple syrup.

Serves 8.

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