Caramel Eggnog French Toast Bake

• 6 Eggs
• 2 cups Eggnog
• 1/2 cups Heavy Whipping Cream
• 1/4 cups SPLENDA(R) No Calorie Sweetener
• 2 Tablespoons Vanilla Extract
• 1 teaspoon Cinnamon
• 1/4 teaspoons Nutmeg
• 1 loaf French Bread, Cut Into Cubes
• 1/2 cups Caramel Sauce, Divided

1. Lightly grease a 9x13 baking dish with nonstick cooking spray. Set aside.
2. In a large bowl, whisk together eggs, eggnog, heavy whipping cream, sugar, vanilla extract, cinnamon, and nutmeg. Set aside.
3. Place 1/2 of bread cubes on bottom of baking dish, followed by 1/4 cup of caramel sauce. Add rest of bread cubes on top.
4. Pour egg mixture over bread, making sure to cover each piece with the mixture. Lightly press down on bread to ensure that each piece is saturated. Cover and refrigerate for at least 3 hours, or overnight.
5. When ready to bake, preheat oven to 375u0b0F. Remove cover and top with 1/4 cup caramel sauce.
6. Bake for 35-45 minutes, or until bread is firm and no more liquid remains. Remove from oven and top with extra caramel sauce, if desired. Enjoy!

eggs, eggnog, cream, ubc, vanilla, cinnamon, ubc, bread, caramel sauce

Taken from tastykitchen.com/recipes/breakfastbrunch/caramel-eggnog-french-toast-bake/ (may not work)