Eggnog French Toast

Things have been going well at home. Steve’s been out of school for three weeks, which gave us time to adjust to having two children, a lot of time to get organized, and amazingly enough I’ve had lots of opportunity to play in the kitchen. Some people go golfing to blow off steam. I pull out my mixer.

I’ve got about five recipes that need to be posted, and I decided to start with this one. I should have posted it in December, but I figured there might still be some eggnog sitting around. (Not at our house. I was lucky to have enough for this.) I don’t care to drink eggnog by itself, but I like things that have eggnog or eggnogish flavor in them. Like these.

I was in the grocery store a few weeks ago, and I overheard one of those “food ideas for the holidays” clips that was on a TV monitor over by the milk. They were talking about using leftover eggnog in French toast. I stopped dead in my tracks because 1) that sounded really good to me and 2) I had forgotten that Steve asked me to pick some up. The idea of using eggnog in French toast was stuck in my head, so I grabbed a loaf of crusty sourdough bread on my way out. I’m so glad I did because the sourdough bread was perfect with the eggnog flavor. We loved this. I was sad we didn’t have more eggnog to make it again.

Eggnog French Toast
an original recipe by Natalie, inspired by grocery store advertising

3 eggs
1/2 c eggnog
1/4 c milk
cinnamon (to your liking)
slices of crusty sourdough bread (any thick, crusty bread will do)
butter (to coat the pan)
maple syrup

Whisk together eggs, eggnog, milk, and cinnamon in a shallow dish. Heat a nonstick skillet over medium heat and coat with a little butter. Lay a slice of bread in the dish and let it soak for 30 seconds on each side. Place soaked bread into the skillet and cook 3-5 minutes, flipping halfway through, until both sides are golden brown and bread is no longer soggy to the touch.

Serve covered with warm maple syrup. Makes 2-3 servings.

Nat’s Notes:
1. I bought one of those sourdough rounds and it made four large slices.
2. If you use softer bread, don’t soak it for as long.

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