Eggnog Baked French Toast - Ohio Eggs

Ingredients

30 to 36 thin French bread or baguette slices, 1/2" slices (12 oz)

8 oz. cream cheese, softened

½ teaspoon nutmeg

½ teaspoon cinnamon

½ teaspoon salt

8 eggs

1-1/2 cups eggnog

1 tsp. vanilla

½ teaspoon salt

½ cup dried cranberries

½ cup roasted pistachios

Directions

Heat oven to 350°F.
In a small bowl, combine softened cream cheese, nutmeg, cinnamon, and salt.
Spread 1/2 of the bread slices with cream cheese mixture and top with remaining bread slices to make little sandwiches. Arrange sandwiches in greased 13 x 9-inch baking dish.
Whisk eggs in medium bowl until foamy. Stir in egg nogg, vanilla and salt. Slowly pour egg mixture over bread, press bread into egg mixture. Cover and refrigerate for at least 1 hour or overnight. Before baking, evenly distribute cranberries and pistachios over top of bread.
Bake uncovered in center of 350°F oven until puffed, golden and knife inserted near center comes out clean, about 45 to 50 minutes.
Serve with a dusting of powdered sugar and pure maple syrup if desired.