©Photo by Tim Jackson
EGGNOG FRENCH TOAST
by Lois Siegel
4 eggs, slightly beaten, but not
½ cup eggnog
You can add rum to the eggnog. If you want a special taste, add Malibu, a
Tropical Coconut Light Caribbean Rum.
Slightly beat 4 eggs,
add ½ cup of eggnog.
Turn on the heat. Put
butter in the pan. When the pan is hot, dip egg bread in the eggnog mixture.
Cook until golden brown, flip to heat other side.
You can keep the Decadent
Eggnog French Toast warm in the oven until ready to serve. Heat oven to 200
(Options): cinnamon and sugar, powdered sugar, syrup or rum-laced whipped cream
(Make ahead of time)
Put 1 cup of sugar and 1
cup of water in a pot on the stove. Heat. Add one cup of red wine.
Note: You can store the
syrup in a glass jar in the fridge.