Tuesday, December 24, 2013

Food Post - Egg Nog French Toast


Growing up in England we would only have Eggnog at Christmas time, just like they do in the States.  Mum always made it from scratch and each glass would have a small drop of sherry poured on the top.  They didn't have this delicious concoction already made up at the supermarket like they do now, and drinking Eggnog at Christmas was such a traditional drink in our house.  Seeing Mum get out all the ingredients in preparation was enough to make us smile.  There were only rare times that I ever saw Mum drink alcohol.  When it was inside the chocolates of the huge box of liqueur chocolates she would buy each Christmas, her yearly glass of Eggnog with the spot of sherry on top, and a tot of brandy before she got on an airplane, "Purely for medicinal purposes" she would say, as she was scared of flying.  

This recipe shows another way to use Eggnog.  Maybe I should have thrown a dash of sherry over the top.  I found the original here at Jackie's 'Domestic Fits' blog.  

Eggnog French Toast Bake

1 lb. loaf of French bread
4 cups Eggnog
6 eggs
1/3 cup brown sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon

Slice and cube your French bread and put into a 9 x 13 inch baking pan.

In a separate bowl whisk together remaining ingredients, and pour over the bread.

Cover and refrigerate for at least 3 hours and up to 24 (refrigerating overnight is recommended).

Preheat oven to 350 degrees F.  Bake Eggnog French Toast uncovered for 35 minutes or until golden brown.

Serve warm and, I forgot to do this, but sprinkle with powdered sugar.  It looks real pretty.

What did we think?  

It was great being able to make this up the evening before, and super easy to take out and pop it in the oven.  

I served it up for breakfast when son came over the other morning.  I had intended to make it for Christmas morning originally.  It wasn't Gregg's favorite because it had cinnamon and he isn't a fan.  It also had a bread pudding consistency and again, he isn't a fan of bread pudding.  He also said it was too sweet for him.  But he was a sweety for letting me try the recipe as I loved it and so did son.  

The three of us agreed a small piece went a long way as it was very rich.  There are plenty of leftovers which I will cut into small portions and freeze for another day (for me or if son comes over).  

We served it with bacon on the side, and I had some fresh pineapple in the fridge.  Son also arrived with my favorite latte from Starbucks and a coke for his Dad.  He knows us so well!  He also took the photo above.

If you like bread pudding Jackie also has a delicious looking recipe for Strawberries and Cream Breakfast Bread Pudding right here.