Eggnog French Toast With a Zing

• 1 baguette (20-inchx21/2-inch, cut diagonally into 20 1-inch slices)
• 4 eggs (slightly beaten)
• 1 cup eggnog
• 12 cup milk
• 14 teaspoon nutmeg (freshly ground)
• 14 teaspoon cinnamon (freshly ground)
• 2 ounces Kahlua
• 1 cup cranberries (fresh or frozen)
• 14 cup butter (chilled and cut up, remember a little more is ok too)
• 13 cup brown sugar (packed)
• 13 cup pecans (chopped)

1. Spray one 13x9-inch glass baking dishes with cooking spray.
2. Arrange bread in single layer in the dish.
3. Whisk eggs, eggnog, milk, nutmeg, cinnamon and Kahlua in a medium bowl; pour over bread.
4. Allow to stand on counter for 30 minutes.
5. Turn bread; sprinkle with cranberries.
6. Cover with saran wrap and refrigerate overnight.
7. If the Mixture looks a little to dry in the am - add an addition 1/2 cup over bread.
8. Heat oven to 400F With a pastry blender or the two knife method, cut the butter into the brown sugar in a medium bowl.
9. Sprinkle bread with 1/2 of the mixture - turn bread and repeat with the over 1/2 of the mixture.
10. Bake 15 minutes - sprinkle with pecans.
11. Bake for an additional 10 to 15 minutes until golden brown.

baguette, eggs, eggnog, milk, nutmeg, cinnamon, kahlua, cranberries, butter, brown sugar, pecans

Taken from www.food.com/recipe/eggnog-french-toast-with-a-zing-271618 (may not work)