Prep Time:10 minutes |
Cook Time:12 minutes
All I want for Christmas is eggnog. It’s the thing I love the most at this time of year and I even use it as a base for French Toast. After all, the two share the same DNA: milk, eggs, nutmeg, vanilla. Whip up a batch and pour it over soft bread such as challah, or cinnamon bread. A touch of maple syrup in the batter is the secret. If you use cream, each piece will have a custardy texture, but you can substitute milk for less fat if you prefer. As far as the eggnog itself goes, that of course would need a little rum in it. Cheers and Happy Holidays!
4 large eggs
1/2 cup heavy cream or milk
1/4 teaspoon freshly ground nutmeg
1 teaspoon vanilla extract
Real maple syrup, preferably grade B
8 slices challah or soft white bread or cinnamon bread
4 tablespoons butter
Sliced pears or bananas, or berries, optional
Put eggs, cream or milk, nutmeg, vanilla and 1 tablespoon of maple syrup in a blender. Blend 30 seconds or until frothy. Arrange bread in one layer in a large shallow baking dish or on a sided baking sheet and pour egg mixture over bread. Let soak for about 5 minutes.
Melt a tablespoon of butter in each of 1 or 2 large nonstick skillets (depending on how many pieces you want to cook at once) or on a griddle. Transfer soaked bread to pan in one layer and cook until golden brown on each side, turning once, about 4 minutes total. Transfer to a plate and serve, or keep warm in a low oven. Cook remaining soaked bread in the same way, adding butter to pan as needed. Top each portion with fruit as desired and serve with additional warm maple syrup.