Eggnog French Toast

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.

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.

Eggnog French Toast |

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.

Eggnog French Toast |

Whoever thought to soak bread in sweetened eggs and milk before frying it up in some butter was really on their game that day.

Eggnog French Toast |

So, you could hardly call it a recipe but, here’s what we did:

Eggnog French Toast

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.


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