French toast with eggnog

Ingredients:

• 8 large eggs
• 2 cups light cream
• 1 tbsp. eggnog
• 2 tbsp. granulated sugar
• 2 tablespoons light brown sugar
• 1 tbsp vanilla extract
• 1.5 tsp freshly grated nutmeg
• 0.5 tsp ground cinnamon
• 1/4 teaspoon salt
• 1 challah (about 425 g), cut into 1 cm thick slices
• 3 tbsp. l. sugar turbinado
• Powdered sugar, for dusting
• Whipped cream and/or maple syrup, for serving

Preparation:

1. Beat the eggs in a large bowl. Stir in the cream, eggnog, granulated sugar, brown sugar, vanilla, 1 teaspoon nutmeg, cinnamon, and salt. Arrange the challah slices in 2 overlapping rows lengthwise in a 9x13-inch baking dish. Pour the egg mixture over the entire challah and press it lightly into the bread. Cover with plastic wrap and refrigerate overnight.
2. Preheat oven to 350°F (175°C). In a small bowl, combine the turbinado sugar with the remaining 1/2 teaspoon nutmeg. Uncover the challah and sprinkle with the sugar mixture. Bake until golden brown, 35-40 minutes. Let rest for 10 minutes. Dust with powdered sugar. Serve with whipped cream and/or maple syrup.