Spiked Eggnog French Toast ~ Eggnog Bread

Spiked Eggnog French Toast

Ingredients:

1½ cups Eggnog Liqueur^∗

4 large eggs

½ tsp ground cinnamon

¼ tsp ground nutmeg

1 tsp vanilla extract

4 Tbsp unsalted butter, divided

Loaf of brioche bread, cut into

1-inch-thick slices

Syrup, powdered sugar, whipped cream or fresh fruit, for topping

Directions:

Preheat oven to 250 F.

In a large bowl, mix the eggnog, eggs, cinnamon, nutmeg and vanilla extract. 

Soak 2 to 3 pieces of bread in the batter. Melt 1 Tbsp butter in a large nonstick skillet over medium heat. Place slices of battered bread in skillet. Fry each side 2 to 3 minutes, until brown and cooked through. 

While each batch is cooking, place more slices in batter for next batch. Add butter to skillet in between batches as needed.

Place cooked slices on a foil-lined baking sheet and keep warm in oven while you finish cooking remaining slices. 

Remove from oven and serve with syrup, powdered sugar, whipped cream and/or fresh fruit topping. 

Makes 4 to 6 servings.

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Eggnog Bread

Ingredients:

1½ cups Eggnog Liqueur^∗

4 large eggs

½ tsp ground cinnamon

¼ tsp ground nutmeg

1 tsp vanilla extract

4 Tbsp unsalted butter, divided

Loaf of brioche bread, cut into

1-inch-thick slices

Syrup, powdered sugar, whipped cream or fresh fruit, for topping

Directions:

Preheat oven to 250 F.

In a large bowl, mix the eggnog, eggs, cinnamon, nutmeg and vanilla extract. 

Soak 2 to 3 pieces of bread in the batter. Melt 1 Tbsp butter in a large nonstick skillet over medium heat. 

Place slices of battered bread in skillet. Fry each side 2 to 3 minutes, until brown and cooked through. While each batch is cooking, place more slices in batter for next batch. 

Add butter to skillet in between batches as needed.

Place cooked slices on a foil-lined baking sheet and keep warm in oven while you finish cooking remaining slices. 

Remove from oven and serve with syrup, powdered sugar, whipped cream and/or fresh fruit topping. 

Makes 4 to 6 servings.