Carefully roll up, jelly-roll fashion; place seam side down on plate. Repeat with remaining ingredients, making 7 rolls. Cover and chill.
At serving time, slice each ham roll into seven “spinners.”
Baked Eggnog French Toast with Streusel Topping
1 loaf Rustic Country Bread*
6 large eggs*
2½ cups eggnog*
¾ cup sugar*
2 tablespoons vanilla extract*
¼ teaspoon ground nutmeg*
½ cup all-purpose flour*
½ cup brown sugar*
1 teaspoon cinnamon*
1 teaspoon pumpkin pie spice
¼ teaspoon salt*
½ cup cold, unsalted butter, cut into pieces*
½ cup pecans, chopped*
*Denotes products available in Braum's Fresh Market
Spray a 9-x-13 inch baking pan with cooking spray. Cut bread into large cubes and place into the baking pan.
Custard: Mix together eggs, eggnog, sugar, vanilla extract and nutmeg in a large bowl. Pour over bread cubes. Cover with plastic wrap and place in refrigerator for several hours or overnight.
Topping: Mix together flour, brown sugar, cinnamon, pumpkin pie spice and salt. Add cold butter pieces using a fork or your hands. Mix together until small beads are formed. Add pecans. Cover and store in the refrigerator until you are ready to use.
Preheat oven to 350 degrees. Uncover casserole and sprinkle with pecan streusel topping. Bake for 45-50 minutes or until golden and does not wiggle.
SOURCE: Made in Oklahoma Coalition