Baked Egg Nog French Toast

Make this Baked Egg Nog French Toast recipe on Christmas Eve and refrigerate; then, it's ready to bake on Christmas morning! (Now that's using the ol' “noggin”!)

1 Loaf Rhodes™ Frozen Bread Dough, baked according to
    package instructions and sliced into 12 slices
3 ounces cream cheese, softened
2 tablespoons sugar
5 eggs
3 cups egg nog
nutmeg

In a bowl, mix the softened cream cheese and sugar until well combined. Spread cream cheese mixture over 6 slices of bread. Place these 6 slices in a sprayed 9 x 13-inch baking dish cream cheese side up. Top with remaining 6 slices of bread. In a large bowl, combine eggs and egg nog and whisk until well blended. Pour evenly over bread slices. Gently press bread slices down with the back of a wooden spoon. Cover and refrigerate overnight or at least 8 hours.

Remove from refrigerator 30 minutes before baking. Uncover dish and sprinkle with nutmeg. Bake at 350 degrees F 40-45 minutes. Serve warm with Cranberry Orange Syrup.

Cranberry Orange Syrup:
16 ounces jellied cranberry sauce
1/4 cup sugar
1/2 cup orange juice

Combine ingredients in a saucepan. Cook over medium heat, stirring occasionally until sauce is melted and mixture comes to a boil.

Recipe and photograph provided courtesy of Rhodes Bake-N-Serv - used with permission.