I love this time of the year – from now until New Year’s. It’s this magical time of the year when grocery stores stock and carry Eggnog. I have several recipes for making my own Eggnog, but why make it when it’s so convenient to simply reach for it in the dairy section? Maybe one of these years I’ll make it from scratch, but only at this time of the year.
While I will have a cup of brandy-laced eggnog every now and again, it’s really for cooking that I love Eggnog. Eggnog elevates so many breakfast foods – waffles, pancakes, muffins, coffee cakes and this morning French Toast. I have two recipes for Eggnog French Toast. One is for days like today, crisp Autumn mornings that on their own aren’t all that magical, but add a little something made with Eggnog and they are transformed into mornings with a promise – that Christmas morning will soon be here. The second recipe is reserved just for Christmas Morning. I will admit, the two recipes are very similar. My everyday Autumn recipe is just a simplified version of Christmas Morning.
Whenever I’ve made a French Toast batter that included spices such as cinnamon, I’ve always worked the batter to keep the cinnamon well-blended. Then one morning, the light came on . . . put everything in a blender and blend. Yep, it works wonders. The spices are incorporated well into the batter and not floating on the top. Duh!
Autumn Morning Eggnog French Toast
6 Slices Thick Bread (Texas Toast or French bread sliced thick)
1 Egg – well beaten
3/4 cup Eggnog
1/2 teaspoon Ground Cinnamon
1 teaspoon vanilla extract
2 Teaspoons Brandy (optional)
Powdered Sugar (Optional) for Dusting
Heat griddle to 325-degrees. Lightly grease with butter.
In a blender, add egg, Eggnog, Cinnamon, vanilla extract and Brandy (if using). Blend on low until smooth and well blended, about a minute or two.
Pour mixture into a shallow dish or pie pan. Slice bread to create 12 triangles. Lightly coat both sides. DO NOT allow bread to become overly soggy.
Cook on griddle until golden and toasted, about 3-5 minutes. Turn and brown other side. Dollop each piece with butter while still on griddle to allow butter to melt completely.
Place on serving platter or individual warm plates. Dust with powdered sugar if desired. Serve with plenty of warm syrup and maple sausage links.