French Toast Eggnog Style
Browse the article French Toast Eggnog Style
French Toast Eggnog Style
Yield: Makes 4 to 6 servings
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:
1.
Preheat oven to 200°F.
2.
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.
3.
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