Overnight Eggnog French Toast
With Praline Sauce

9 eggs
3 cups half and half
1/3 cup granulated sugar
1/2 teaspoon nutmeg (freshly grated preferred)
1 1/2 teaspoons rum and/or vanilla extract
24 thick slices of French bread
Powdered sugar

Praline Sauce (recipe follows) or good quality maple syrup

Prepare two 15x10 baking pans with vegetable spray.

In a large bowl whisk together eggs, half and half, sugar, nutmeg and extracts. Whisk until well blended. Arrange bread slices in prepared baking pans. Pour egg misture over bread. Lift each bread slice so that the mixture can run under and be absorbed on both sides.

Cover with foil and place in refrigerator overnight or freezer for up to one week.

When ready to cook and serve remove foil and place directly into a very hot (475 degree) oven. Bake for approximately 15 minutes. You may bake both pans at once if your crowd warrants it or you can do them one at the time so the "second helping" will be piping hot.

Sprinkle with powdered sugar or serve with Praline Sauce that you've made while the toast baked... (oh hush, it's so easy to make) or maple syrup.

Praline Sauce

1 1/2 cups brown sugar
1/2 cup light corn syrup
1/2 cup water
2 Tablespoons butter
1/2 cup chopped pecans

Combine brown sugar, corn syrup and water in a small saucepan. Bring to a boil. Simmer two or three minutes stirring occasionally. Add butter and pecans and continue to cook for one minute. Serve piping hot.

(Note: You might want to double the sauce recipe because when your guests discover how delicious it is they are going to "pour it on"!)

Now, just think... you've managed to serve everyone hot french toast and it's the best they've ever had!

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