So… Remember that eggnog? If we’re being completely honest, I have to tell you that some if it is still in my refrigerator. Sure, by now I’m leaning towards throwing the rest of it away, but I should also confess that I’m unreasonably trusting when it comes to the possibility of contracting a food-borne illness, and not all that long ago, I used some of it (yes some of the same batch I made in December with raw eggs) to make Eggnog French Toast.
And man, was it good. I would attribute this largely to the simple fact that French Toast, by nature, is good, but the Eggnog and the English Muffin Bread as a combo really hit it out of the park. And to be fair, I’m sure all the booze in that eggnog preserved it just fine.
I combined the eggnog with a few eggs and some cinnamon and nutmeg, then soaked slices of bread in it. This is precisely what Sundays are for.
Whoever thought to soak bread in sweetened eggs and milk before frying it up in some butter was really on their game that day.
So, you could hardly call it a recipe but, here’s what we did:
Eggnog French Toast
- sliced English Muffin Bread (4-8 slices)
- 1 c. homemade Eggnog
- 2 eggs, beaten
- 1/2 tsp ground cinnamon
- pinch of grated fresh nutmeg
Mix the eggnog, eggs, cinnamon, and nutmeg in an 8 x 8 in. baking dish. Soak the bread slices in the eggnog for a few minutes on each side while you heat a couple tablespoons of butter in a skillet on medium heat. Cook the bread on each side for approximately 2 minutes or until it’s slightly brown. Then serve it up with powdered sugar and/or maple syrup.