Eggnog French Toast Bake

1.  Slice bread into one and a half-inch slices (I don’t use the end pieces).  Place bread in a 9×13-inch pan, layering as needed. 
2.  In a medium saucepan, combine sugar, butter, and corn syrup over medium heat.  Cook until all ingredients are combined, stirring constantly.  After the butter and sugar have melted, they will tend to separate.  Be sure you keep it on the heat and stirring; it will combine if so.  Pour syrup mix over bread. 
3.  In a large bowl, beat eggs, eggnog, vanilla, and cinnamon  with a whisk.  Pour over top of bread and syrup.  Cover with plastic wrap sprayed with nonstick spray.
4.  Place dish in fridge with weights*.  Refrigerate overnight or until the majority of the liquid has been absorbed by the bread.
5.  Bake uncovered at 375°F for 40-45 minutes, or until eggs are set and tops of bread look crystallized.  Serve with additional syrup (although I never do).

*This step is a must.  If it isn’t weighted, some bread doesn’t get saturated and it will burn, while other pieces are soggy.  I usually put another 9×13 pan on top and then use whatever is in the fridge to add extra weight, just make sure it’s even.  Also be sure to watch the liquid level so you don’t end up spilling the egg mix over the sides as you add the weight.