December 30, 2010

Holiday French Toast

This recipe uses eggnog, which already has flavoring and spices added.  If you want, you can use regular milk and add 1/4 teaspoon of vanilla and a dusting of cinnamon instead of the nutmeg. It's a great way to use up bread that has gotten a little stale, and is a fast, easy thing to make when you have company.

I like to use our electric skillet so that I only need to stand at the countertop for one batch of French toast, and we can all eat together.

You can serve it with the syrup of your choice.  Plain old Mrs. Butterworth's is my favorite. This Christmas I served the French Toast with an Egg Scramble and pineapple juice.

Holiday  French Toast
2                           eggs, beaten
3/4 cup                eggnog
light dusting        ground nutmeg
6 slices                 white bread

1.  In a small mixing bowl, beat together eggs, eggnog, and just a trace dusting of nutmeg.  Don't go overboard with the nutmeg, it's a strong flavor!

2.  Dip bread into the eggnog mixture.  Coat both sides, and stack the wet bread on a plate.


3.  Spray the electric skillet with butter-flavor non -stick shortening, or you may simply melt butter or margarine, or add cooking oil.  Heat the skillet to a medium temperature.  Add the soaked bread slices and cook until done, turning the slices over half way through.

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