Eggnog French Toast
For the first time since Thanksgiving I actually cooked a home made meal and ate with the entire family. At home. At one time. My one daughter pursed her lips and refused to eat anything. My son kept trying to escape from the table and see what gravity does when you bounce a cup full of juice up. And my oldest daughter decided that she must mother the other two and insist they “must try the dinner because it is sooo good” and “Mommy, if you give Gabe back his juice he’ll stop crying” in her best Little house on the prairie voice. It was fun. Really. We should try it more often.
Since apparently I didn’t get enough last night and figured I would redeem myself with our (usually) Christmas only breakfast of eggnog french toast this morning. In the space of the 5 minutes it takes to prepare this I heard; “Mommy, I don’t remember eggnog french toast-when you did you make this again?”, “I don’t like that bread, can I have a different bread?”, and “can I have rice krispies instead with a glass of eggnog?”, “why do I have to get dressed now? I want to watch you make it!”. Note to self, don’t make breakfast on school mornings, stick to cereal. Oh and the french toast, it was delicious! Eggnog-y, spicy and sweet, a crisp golden brown outside with a custard center. This is a holiday breakfast must! (For winter break that is lol).
Eggnog French Toast
Adapted from Stewarts
Yields 3 servings
6 slices challah bread (cut about 1 inch thick)
3 large eggs
1 1/2 cups eggnog
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
butter for pan
1. In a medium mixing bowl whisk the eggs lightly. Whisk in the eggnog until completely combined. Add the vanilla, cinnamon and nutmeg.
2. Set skillet over medium-low heat. Pour the eggnog mixture into a pan just large enough to hold up to 2 pieces of bread (I find a 9 inch cake pan works great!). Soak each side of bread for about a minute. Lightly butter the hot pan and immediately place the soaked bread down. Cook each side until it’s golden brown. You can serve immediately with butter and syrup, keep it warm in a 200 degree oven until it’s all cooked or wrap in plastic wrap and freeze for later 🙂 Enjoy!