French Toast Eggnog Style the Editors of Publications International, Ltd.
French Toast Eggnog Style
Makes 4 to 6 servings
|5||eggs, lightly beaten|
|1||teaspoon rum extract|
|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|
- 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.
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