courtesy of McCormick®
Overnight Eggnog French Toast Casserole
Makes 8 servings
1 loaf Italian bread
1 cup milk
2 tablespoons granulated sugar
1 tablespoon pure vanilla extract
2 teaspoons McCormick® Rum Extract
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg, divided
2 tablespoons confectioners’ sugar
Cut bread into 1-inch thick slices. Remove crust. Trim each slice into a rectangle.
Arrange slices in single layer in 13×9-inch baking dish sprayed with no stick cooking spray. Set aside.
Mix eggs, milk, granulated sugar, extracts, baking powder and 1/4 teaspoon of the nutmeg in large bowl with wire whisk until well blended. Pour mixture over bread. Cover. Refrigerate at least 4 hours or overnight.
Preheat oven to 350°F. Remove casserole from refrigerator. Let stand 10 to 15 minutes. Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.
Meanwhile, mix confectioners’ sugar and remaining 1/4 teaspoon nutmeg in small bowl. Sprinkle on the French toast. Serve with maple syrup, if desired.
Cinnamon Cream Cheese Spread
Makes 14 servings
1 container (8 ounces) whipped cream cheese
2 tablespoons firmly packed brown sugar
2 teaspoons McCormick® Ground Cinnamon
1/4 cup finely chopped toasted walnuts
Beat cream cheese, brown sugar and cinnamon in medium bowl with electric mixer on medium speed until blended.
Stir in walnuts. Cover. Refrigerate until ready to serve.
Slow Cooker Gingerbread Oatmeal
Makes 6 servings
1/2 cups steel-cut oats
3 cups milk
3 cups water
1 tablespoon McCormick® Gingerbread Spice
1/4 cup firmly packed brown sugar
1 tablespoon molasses
Spray inside of slow cooker with no stick cooking spray. Mix oats, milk, water and gingerbread spice in slow cooker. Cover.
Cook 8 hours on low Stir in brown sugar and molasses. Serve warm.