A delightful twist on a classic breakfast dish, perfect for festive mornings.
In a large mixing bowl, whisk together the eggs, eggnog, rum, nutmeg, cinnamon, salt, and vanilla until well combined.
Ensure the mixture is smooth and the spices are evenly distributed for consistent flavor.
Dip each slice of bread into the eggnog mixture, ensuring both sides are coated, and arrange them in a greased baking dish.
Use slightly stale bread for better absorption and to prevent sogginess.
Pour any remaining eggnog mixture over the arranged bread slices, ensuring even coverage.
Gently press the bread slices down to help them soak up the mixture.
Cover the dish with plastic wrap and refrigerate overnight to allow the flavors to meld.
Refrigerating overnight enhances the flavor and texture of the dish.
Preheat the oven to 375°F (190°C). Bake the dish uncovered on the middle rack for 25-30 minutes, or until the top is golden and the custard is set.
Check the doneness by inserting a knife into the center; it should come out clean.
Remove the dish from the oven and let it cool slightly on a rack before serving.
Allowing the dish to cool slightly helps it set and makes serving easier.
Dust the top with icing sugar and serve warm with your favorite toppings like maple syrup or fresh fruit.
For a festive touch, garnish with a sprinkle of additional cinnamon or a dollop of whipped cream.
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