Baked eggnog french toast

Yield: 12 servings

• 4 cups eggnog

• 6 eggs

• 1 cup maple syrup

• ½ teaspoon cinnamon or nutmeg

• 1 teaspoon vanilla extract

• 1 tablespoon grated orange zest

• 1 ½ loaves sourdough bread, diced

• 8 ounces cream cheese, softened

• 2 cups fresh or frozen blueberries or raspberries, plus more for garnish Powdered sugar, sifted, for garnish Mint leaves, for garnish

Directions:

1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking dish.

2. Beat together eggnog, eggs, maple syrup, cinnamon, vanilla and orange zest. Put about

of the diced bread in a large bowl. Add eggnog mixture and let bread soak for 20 to 30 minutes.

3. Layer unsoaked diced bread in prepared baking dish. Dot top with pieces of cream cheese. Sprinkle with berries. Spread soaked bread over berries. Bake 50 minutes. Sprinkle with powdered sugar. Garnish with blueberries or raspberries and a mint leaf.

Per serving: 414 calories; 14 g fat; 7 g saturated fat; 162 mg cholesterol; 15 g protein; 60 g carbohydrate; 28 g sugar; 2 g fiber; 485 mg sodium; 195 mg calcium

—Adapted from “California Bed & Breakfast Cookbook” by Melissa Craven and Jordan Salcito; recipe by Tamarack Pines Inn