Monday, November 30, 2015

Eggnog French Toast

This is Horizon's fault. It's their recipe. I know what you're thinking - they didn't force me to make this recipe. Actually they did. It's on the side of their Eggnog container and every time I opened the refrigerator, there it was in front of me: Eggnog French Toast. Do you know how many times I opened the fridge over Thanksgiving?


They say that if someone sees something over and over 6, 7, or 8 times (depending on the study you read), it will be scorched on their tiny little grey cells. By the time Thanksgiving was over, I knew I would be making Eggnog French Toast.

To be fair, their recipe is actually for Eggnog French Toast Waffles. I'm sure that's every bit as good.

Just for you, I tried a couple of different things. First I made it with ordinary loaf bread. It was okay. Then, because I didn't have orange peel, I added 1/2 teaspoon of Grand Marnier and used thick slices of Challah. The Grand Marnier and Challah combination won. In spite of still being full from our Thanksgiving feast, we gobbled it up like little piggies.

It wasn't even close. The texture and thickness of the Challah made for far superior French toast. And the Grand Marnier, while barely there, added just the little extra touch of flavor that it needed. It passed everyone's inspection with high marks.

Shh. Don't tell. It's soooo easy! I love that all the flavor is already in the "milk." That saves time when it's a busy morning but you need something special for guests. This recipe is super easy to divide in thirds. I made 2/3 of the recipe, enough for four slices and it's a really good thing I didn't make more because we would have eaten them! You could even make 1/3 of the recipe for a two slice midnight snack. Maybe after Santa has assembled all the toys and put them under the tree?

Eggnog French Toast
based on Horizon's recipe

1 tablespoon unsalted butter, melted and cooled
1 cup eggnog
3 eggs
pinch salt
1 teaspoon Grand Marnier (or 1 teaspoon finely grated orange zest )
6 thick slices Challah
canola or sunflower oil
powdered sugar
maple syrup

Melt the butter and set aside.  Whisk together the eggnog, eggs, salt, Grand Marnier, and cooled butter. Place the bread slices in the eggnog mixture and allow each side to soak it up. Heat the pan to medium and add the oil. Cook each slice until golden on both sides, adding oil as necessary. Sprinkle with powdered sugar and serve with maple syrup and/or fresh fruit.

Whisk everything. So easy!

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