4 cups purchased egg nog
1 teaspoon freshly ground nutmeg
1 teaspoon cinnamon
1/2 teaspoon vanilla
1 large loaf of sourdough French bread
1 stick (1/2 c.) butter, melted, plus extra for drizzling
powdered sugar, for dusting
The night before your breakfast, prepare the custard. In a large bowl, whisk egg nog, eggs, nutmeg, cinnamon and vanilla together until completely combined. Set aside.
Slice the bread into 3/4 inch slices. Discard ends, or use them make toast to snack on while you work. Arrange the bread slices in a single layer in one or two shallow baking dishes (depending on size), so they are close but not squished.
Pour the custard over the bread, splitting evenly if you are using more than one dish. Cover with plastic wrap and refrigerate for several hours, or preferably overnight.
Preheat oven to 400. Pour 1/2 of melted butter onto a large (10×15) baking sheet. Using a spatula, transfer bread onto baking sheet. Brush remaining butter on top of the bread. Bake for 10 minutes. Turn over, and bake until golden brown and crisp on the outside and still soft in the middle, about 6 minutes more.
Place toast on serving plates, drizzle with a little extra melted butter, and dust lightly with powdered sugar. Serve with warm maple syrup, crispy smoked bacon and a little fruit on the side.