TLC Cooking "French Toast Eggnog Style"

French Toast Eggnog Style

French Toast Eggnog Style

YIELD Makes 4 to 6 servings
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INGREDIENTS

1‑1/4	cups half-and-half
1	cup milk
5	eggs, lightly beaten
3	tablespoons sugar
1	teaspoon rum extract
1	teaspoon vanilla
1/8	teaspoon ground nutmeg
1	loaf (1 pound) hearty-style white bread, cut into 3/4- to 1-inch slices
2	tablespoons butter or margarine, divided
Powdered sugar

PREPARATION:

Preheat oven to 200°F.
Combine half-and-half, milk, eggs, sugar, rum extract and vanilla and nutmeg in large bowl. Beat until thoroughly blended. Dip 2 to 3 bread slices into mixture. Soak 1 to 2 minutes to allow liquid to completely penetrate bread. Remove carefully to avoid tearing bread. Set aside. Repeat with remaining slices.
Heat large skillet over medium heat. Add 1/2 tablespoon butter; melt. Add 3 to 4 bread slices. Cook over medium heat 5 minutes or until browned on both sides. Place cooked slices on baking sheet; keep warm in oven. Repeat with remaining bread. Arrange on serving platter and dust lightly with powdered sugar. Serve immediately.

This recipe appears in: French Toast

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