After the holidays, I was surprised to find a perfectly preserved carton of Egg Nog tucked away safely in a back corner of the the refrigerator.
“Well, now,” I thought, “what will we do with this little lovely?” Somehow it seemed blasphemous to even think of drinking it–what with it being mid January and all. Felt wrong somehow.
Didn’t take much time to scoured around and find a nice little recipe for Egg Nog French toast. It would be like sneaking one more covert holiday into the calendar without telling anyone. Hee, hee.
And with a couple of tweaky pinches of sugar and spice–that’s EXACTLY what it was.
8 large eggs
2 cups eggnog
1/4 cup sugar
1 ½ tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla or rum extract
12 slices day old bread
Confectioners’ sugar, optional
In a bowl, beat eggs, eggnog, sugar, spices and extract; soak bread for a few seconds.
Cook on a greased hot griddle until golden brown on both sides and cooked through.
Dust with confectioners’ sugar if desired.
Serve with syrup and/or whipped cream.
- 8 large eggs
- 2 cups eggnog
- ¼ cup sugar
- 1 ½ tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla or rum extract
- 10 slices day old bread
- Confectioners' sugar, optional
- Maple syrup
- In a bowl, beat eggs, eggnog, sugar, spices and extract; soak bread for a few seconds.
- Cook on a greased hot griddle until golden brown on both sides and cooked through.
- Dust with confectioners' sugar if desired.
- Serve with syrup.