This is a holiday brunch dish that requires time, not effort. We have some holiday flavors: eggnog, cinnamon, and nutmeg. It’s oven-cooked, not griddled, so you can make a lot without standing over a hot pan. The results are a custard-like French toast that is a Christmas morning hit. I hope you like it.

10 slices brioche bread
5 eggs
1 1/4 cup eggnog
1 teaspoon vanilla
1/2 teaspoon nutmeg
1 teaspoon cinnamon

Preheat oven to 225.

Place bread on baking sheets and place in oven for 25 minutes. Let cool for 15 minutes.

In a 9 x 13 pan, add eggs, eggnog, vanilla, cinnamon, and nutmeg and whisk to combine.

Soak bread for 15 minutes on both sides.

Heat oven to 375.

Place on foil-lined baking sheets and refrigerate for 15 minutes.

Remove bread from refrigerator.

Remove old foil and spread new foil. Spray with cooking spray. Place in oven.

Bake for 25 minutes. Turn after 15 minutes.

Remove when brown.

Serve with whipped cream and any of the following:
Caramel sauce
Chocolate peppermint sauce
Maple syrup
Pralines