Saturday, January 1, 2011
Starting off the new year right - with Egg Nog French Toast!
A very Happy New Year to everyone! I hope you all had a wonderful NYE and have a happy healthy 2011 :) After a nice low key night at the lovely home of Sandra & Mike, we woke up and started off 2011 with a delicious breakfast. With the end of the Holiday season pretty much here, it is safe to say that Egg Nog won't be in stores much longer. As a fat kid, I was obsessed with Egg Nog. I would drink it non stop, hence, fat kid-ness. Nowadays, you really just need a few sips, otherwise you'll start to feel like you drank a gallon of heavy cream and have no desire to ever drink Egg Nog again. As Trav and I shopped for some groceries, I thought mmm egg nog dipped french toast. Thus, our first meal of 2011 was born. I saw a loaf of apple fritter bread, which not only smelled amazing, but seemed thick and dense enough to stand up to french toast batter. So we picked that up along with some egg nog and cinnamon. The bread lived up to my expectations and was really thick and moist. It soaked up the batter perfectly to create a sweet bite into 2011.
10-12 slices bread (we used apple fritter)
1/2 cup egg nog
1/4 cup milk
1 tsp vanilla extract
2 tsp cinnamon
1 tsp sugar
Beat the eggs with the eggnog and milk. Add vanilla, cinnamon, and sugar. Mix it well until it is a nice creamy blend and smells of cinnamon-y egg nog. You can add more cinnamon, more egg nog, all depending on how you want it to taste. Once the slices have soaked in the batter on both sides, place on a hot griddle and flip when browned. Once there is a nice brown crust on the outside of the bread, it is done. You want the outside to be a bit crusty while the inside is still moist and gooey. We used the Vermont Maple Syrup from Williams-Sonoma with cinnamon stick in it. It was very very good syrup, and the hint of cinnamon was perfect for this french toast.
I hope you and yours started off 2011 with an equally delicious meal :)