|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!
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.