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Eggnog Gives French Toast a Welcome Kick

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French ToastIf you have any leftover eggnog in the punch bowl, you can make this treat on Christmas morning. Eggnog French Toast 2 cups homemade eggnog (see note) 2 eggs 2 tablespoons rum or 1 teaspoon rum extract 12 slices day-old cinnamon raisin bread 1/4 cup (4 tablespoons) butter Nutmeg, for garnish Cinnamon, for garnish Maple syrup, for serving (optional) In a medium bowl, beat eggnog with the eggs and rum.  Put mixture in a  flat pan. Soak bread in eggnog mixture about 5 minutes, turning to be sure all of the bread is soaked. In a skillet, melt some of the butter until it begins to sizzle. Then add 2 slices of bread, cooking on both sides until toasted. Sprinkle nutmeg and cinnamon on top before serving. Pass the maple syrup. Note:  If using store-bought eggnog, use 2 cups eggnog. Whisk in 3 eggs and add rum and/or bourbon (or rum extract) to taste. Makes 6-8 servings. From John Griffin and Bonnie Walker (Photo: Mathilda Tan)
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One Response to “Eggnog Gives French Toast a Welcome Kick”

  1. Oh, those look exquisite!!

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