Tuesday, December 25, 2012

Eggnog French Toast

An old friend was talking about this delictable dish on her FB page and I just had to have the recipe because I knew John would LOVE this, and I was right.  Above is the extra slices, cooling so that they can be frozen for breakfasts on the go.

8 eggs
2 cups eggnog
1/4 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
1/2 teaspoon vanilla or rum extract
20 to 26 slices English muffin bread (I used Texas Toast)
Confectioners' sugar, optional
Maple syrup

In a bowl, beat eggs, eggnog, sugar and extract; soak bread for 2 minutes per side. Cook on a greased hot griddle until golden brown on both sides and cooked through. Dust with confectioners' sugar if desired. Serve with syrup. Yield: 8-10 servings.

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