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.
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
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.