Patti Hilton of Barefoot Bistro Shares Her Eggnog Recipe!

Plus, a recipe for French Toast Casserole.

Eggnog
12 Eggs
1 1/2 cups Sugar
1/2 tsp Salt
8 cups Milk, divided
2 TBSP Vanilla
1 tsp Ground Nutmeg
2 cups Whipping Cream
In heavy saucepan, whisk Eggs, Sugar & Salt. Gradually add 4 cups Milk; cook and stir over low heat until thermometer reads 160 – 170 degrees (about 30 minutes). Do not allow to boil. Immediately transfer to a large bowl. Stir in Vanilla, Nutmeg & remaining Milk. Place bowl in ice bath. Stir until cool. Refrigerate, covered at least 3 hours. To serve, beat cream to soft peaks. Whisk into cooled mixture. Sprinkle with additional Nutmeg.
French Toast Casserole
1 cup Brown Sugar
1/2 cup Butter
1 (8 oz) loaf Bread
2 cups Milk
6 Eggs
2 tsp Vanilla
Pinch of cinnamon
1 TBSP Brown Sugar
Grease 9X12-inch baking dish
Stir 1 cup Brown Sugar and 1/2 cup Butter in pan over low heat until Butter melts and sugar dissolves. Pour into baking dish. Later Bread 2 inches thick over top of mixture.
Beat Eggs, Milk & Vanilla and pour over bread. Make sure all of the bread is absorbing
Liquid. Sprinkle Cinnamon over top and cover with plastic wrap. Refrigerate for 8 hours.
Preheat over to 350 degrees. Remove plastic wrap and sprinkle with 1 TBSP Brown Sugar. Bake 30 minutes until bubbly and browned.