| Martine Sicard |
| Eggnog French Toast |
INGREDIENTS
2 eggs, beaten slightly
1 1/2 cups eggnog
1 1/2 tablespoons ground cinnamon
2-teaspoon pumpkin pie spice
12 slices French bread
DIRECTIONS
Whisk the eggnog, cinnamon, eggs, and pumpkin pie spice together in
a mixing bowl until well blended. Pour the mixture into a shallow dish.
Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly
grease the skillet.
Dip one slice of bread at a time into the eggnog mixture, being sure to
coat each side of the bread thoroughly.
Place the prepared bread slices into the preheated skillet, and cook,
turning once, until golden brown on each side. Place cooked slices on
a serving plate and cover with foil to keep warm until all French toast
is cooked. Serve immediately.
2 eggs, beaten slightly
1 1/2 cups eggnog
1 1/2 tablespoons ground cinnamon
2-teaspoon pumpkin pie spice
12 slices French bread
DIRECTIONS
Whisk the eggnog, cinnamon, eggs, and pumpkin pie spice together in
a mixing bowl until well blended. Pour the mixture into a shallow dish.
Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly
grease the skillet.
Dip one slice of bread at a time into the eggnog mixture, being sure to
coat each side of the bread thoroughly.
Place the prepared bread slices into the preheated skillet, and cook,
turning once, until golden brown on each side. Place cooked slices on
a serving plate and cover with foil to keep warm until all French toast
is cooked. Serve immediately.
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Eggnog French Toast
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