Instructions

How to Make Eggnog French Toast

1. Leave brioche bread out on a baking sheet overnight to dry out and make stale.
2. In a large bowl, whisk together the eggs, eggnog, rum extract, vanilla extract, cinnamon, and nutmeg until completely combined and eggs are fully incorporated with the eggnog.
3. Spray the bottom of a 9"x13" baking pan with non-stick cooking spray. 
4. Place the slices of bread into the baking dish.
5. Pour the custard mixture over the top and then cover the pan and refrigerated for at least 2 hours up to overnight.
6. Preheat the oven to 350°F.
7. Remove the pan from the refrigerator and flip the bread over.  If using a glass pan, bring the pan to room temperature before placing into the oven.
8. Bake for 30 minutes or until the bread is golden brown on top.

How to Make Candied Pecan Topping

1. In a small saucepan, add the sugar, maple syrup, and chopped pecans.
2. Over medium-high heat, bring the mixture to a boil stirring frequently.
3. Once boiling, reduce the heat to low and cook for an additional 4 minutes stirring occasionally.
4. Remove from the heat and serve over French toast.