Eggnog French Toast
2 cups homemade eggnog (see note)
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)