This is a picture of my stove the morning after Christmas.
The monkey bread that I made on Christmas morning was a little dry and the only milk-like substance in the house was a half empty carton of Silk Eggnog.
So my little elf helper and I pulled out “Joy of Cooking” (picture a dirty white cookbook with a disintegrating spine and round burn marks from where I accidentally turned on the wrong stove burner) and improvised a recipe for Eggnog French Toast.
It was delicious!
Eggnog French Toast
(6 servings unless you have a two year old bottomless pit)
2/3 c. Silk Eggnog
4 large eggs
1 Tbsp. maple syrup
1 tsp. vanilla
1/4 tsp. salt
6 thick slices of gluten free bread
butter or margarine
1. Mix the eggnog, eggs, syrup, vanilla, and salt in a shallow dish.
2. Soak the slices of bread in the mixture until completely saturated.
3. Heat a large skillet or griddle over medium heat and add a dab of butter.
4. Place the bread into the skillet (don’t overcrowd; you’re going to need flipping room) and cook until the underside is golden. Then flip the French Toast and cook until the second side is golden (it doesn’t take nearly as long).
5. Serve hot with maple syrup and any other sweet things you can find in the pantry (but don’t tell my husband that this is why our chocolate chips disappeared!)