Eggnog French Toast :: Delectably Divine!

Property of The Entertaining House

Sometimes my daughter asks why I just can't leave anything alone - probably in the same vein that if it ain't broke then don't fix it. But I'm a tinkerer... I love to try new things, come up with new creations and adaptations, especially in the kitchen. So when I suggested that we try some eggnog French toast she looked at me quizzically, skeptically, doubtfully. She was ready for me to fail. She was ready to tell me, I told you so! But then she wanted control of the kitchen. She wanted to get behind the wheel, to wear the captain's hat... She wanted to make the French toast. She wanted to partake in this bad idea!

So I gave her the sliced, stale raisin challah and all the ingredients and tools and put her to work.

I stepped back and watched as she cracked eggs, poured the eggnog, added some cinnamon and nutmeg, whisked it all up, dipped the pieces of bread and placed them on the searing pan... I sat back and poured my wine as the kitchen started to smell like a holiday breakfast. Not to worry, we were having breakfast for dinner!

After a couple of minutes she flipped the bread over, noticing the pretty grill marks, smiling to herself ... thinking that this was indeed a fabulous idea... Ok, she hadn't quite gotten there yet. She was still at the stage where she was certain I was off my rocker and about to ruin dinner.

And then, one by one, she started to removed the pieces of egg and nog-soaked bread from the grill pan...
And she had to admit that it looked fantastic... and smelled divine!
So we decided to share a piece... I sprinkled a bit of cinnamon sugar over the top and cut it into two pieces.
And she so badly wanted to have the last word... and she so badly wanted to say "I told you so!" But her eyes rolled to the back of her head. 'Nuff said.

It is rich... it is eggnoggy ... so if you're not all that wild on eggnog, this may not be for you. If you're like my family, then you absolutely need to make this!

Feeds 4 - 6


1 loaf of stale (2-3 days) challah - I prefer raisin
1 1/2 cups of Light Eggnog - There's no need for the heavy stuff!
3 eggs
1/4 tsp cinnamon
1/8 tsp nutmeg

Heat pan with butter or non-stick spray on high.
Whisk together the egg mixure until well blended and pour into a flat dish with sides.
Dip 1 piece of bread at a time into the mixture, immerse well, wipe off excess.
Place in pan or griddle.
Turn heat down to medium high.
Repeat as needed.
After about 3 minutes, flip over to see if ready. If ready flip, if not cook another minute or two.
Place on a large plate or platter and keep warm in oven until ready to serve.
Repeat steps above until all the bread and the mixture has been used.

Serve with powedered sugar, cinnamon sugar or maple syrup.

This can be served alone or, as we did, with eggs, bacon and fruit.

Bon Appetit!



Have Yourself a Merry Little Breakfast...

What's better than a hot flaky, buttery croissant fresh out of the oven for breakfast? Not much, that's for sure! We thoroughly enjoyed these delectable treats on Thanksgiving morning. We nearly didn't have anything when a trip to my local French patisserie was all out late afternoon the day before. I wanted something special to serve but didn't want to have to slave in the kitchen the night before or early that morning. I'd heard about the fabulous croissants that Trader Joe's sells in their frozen section. I'd heard that they could very well be the same exact frozen delights that Williams-Sonoma sells for a heck of a lot more. We had nothing to lose and I was, well, nothing short of desperate!
So I bought a box, and a few other items, and brought the box home. Much like the Williams-Sonoma frozen croissants, I was instructed to take them out of the box the night before and place each tiny little treat on a parchment-lined cookie sheet. I did just that. Skeptical, I left them out, overnight to rise.

In the morning they were they were exponentially larger.
I still remained skeptical.
I popped them in the oven as directed.
Now let me tell you not all croissants are good.
Not all are even decent.
Having grown up with fabulous French bakeries in my neighborhood and summering in the South of France, I must confess to being rather particular when it comes to my croissants. Ok, I'm a croissant snob.

15 minutes later I opened my oven.

These are what came out.
8 adorable and not so little golden treats.

Property of The Entertaining House

A proper croissant requires a proper French jam. 
Only Bonne Mamman for us!

And how were they?
They were magnifique!
They were exactly as they should be... flaky, buttery... perfection!

And 8 nicely sized (not too large and not too small) croissant for just $4.00 

Property of The Entertaining House
The next time I head over to Trader Joe's I'll pick up a couple of boxes just to have on hand. We had a couple left over and we froze them. They reheated perfectly. I do believe that these a must have in kitchens everywhere!

My 7 year old wanted chocolate milk and my 11 year old wanted hot chocolate. All out of mix I remembered that I had seen a recipe on Pinterest and decided to try it out myself. 
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder (I used Hershey's but you can get fancier if you prefer)
1 cup water
A dash of salt
1 teaspoon vanilla
In a small saucepan, add sugar, cocoa, and salt.  Whisk together gently.  Add water.  Bring mixture to a boil, stirring occasionally.  Reduce heat and cook 1 minute.  Remove from heat and add vanilla.  Cool.  Store in the refrigerator.
The recipe originated from Glorious Treats. And let me tell you it is phenomenal as both chocolate milk and hot chocolate! It is much better than the Hershey's syrup you get in the stores and you don't have to worry about the high fructose corn syrup! Use in milkshakes or as an ice cream topper!
This would make a lovely home made Christmas gift as well!
Property of The Entertaining House