Remember that eggnog I made last week? The creamy, spiced, delicious eggnog?The eggnog that makes the perfect cold weather nightcap with a little whiskey?
This eggnog right here. It’s ok, I’ll wait while you go check it out.
I had to use some real self-restraint to save some eggnog for the weekend just to make french toast. It wasn’t easy but it was worth it. It’s the perfect flavor add-in to a classic, easy breakfast. I also chose a small loaf of sunflower seed studded bread that I knew would keep its crust’s crunch despite being dipped in egg. This could be the perfect holiday morning breakfast for you and your family!
eggnog french toast
makes 4 servings
1 small loaf artisan bread (or 6-8 slices sandwich bread)
1/2 cup eggnog
2 large eggs
1/4 teaspoon salt
1/2 tablespoon butter
If using a small loaf of bread, cut it into 1-inch slices. In a small bowl combine the eggnog, eggs, and salt, whisking them together with a fork. Heat a skillet over low heat and add the butter to the pan, coating the pan as it melts. Dip the bread into the egg mixture, turning to coat both sides. Use the side of the bowl to gently scrape off any excess. Add the bread to the pan and cook for 2 minutes on each side or until golden brown. Serve with a pat of butter and warm maple syrup.