Thursday, December 13, 2012

Eggnog French Toast

I made some challah earlier this week, so today was perfect timing for a french toast brunch.  I usually make my batter with buttermilk, but since it's December, I decided to make it with eggnog this time.  It was a good choice.


This is a small recipe, just enough for toast for two.  You can switch out pretty much any of the ingredients in the batter for a substitute, or add more flavors.  I usually just eyeball this but I worked out most of the amounts this time.


2 eggs
1/2 cup eggnog
1 tsp vanilla extract (or scrape out the beans from a vanilla pod)
1 tsp real maple syrup (or more if you like it sweeter)
a few generous shakes each of cinnamon and nutmeg
two thick slices of a large challah loaf, or other soft sweet bread, preferably a few days old or left out to get a bit stale for a half hour or so
Oh yeah, and lots of butter!



First, whisk all the batter ingredients together in a bowl wide enough to dip your bread.  It occurred to me as I was making this that dipping an egg bread in an egg batter made with eggnog might be overkill, but no - delicious.  Challah is a really great bread for french toast because the inside, if soaked thoroughly enough in the batter, will turn creamy and custardy while the outside gets nice and crispy in the butter.  Yummm.

Heat a large frying pan over medium-high heat and melt a generous amount of butter, spreading it around the pan with a spatula.  Dip both sides of each slice of bread in the batter, letting them soak for 10 seconds or so to make sure the center of the bread gets moist.  When the pan is starting to sizzle, put the toast on, and cook until the bread is golden brown, flipping slices and adding more butter as needed.


And that's about it!  Top with maple syrup, powdered sugar, fresh whipped cream, or even more butter if that's what you like!



No comments:

Post a Comment