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December 2002 Issue
Eggnog French Toast
by Ronda L. Halpin
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Breakfast over the holidays means making special meals that you can share with friends and loved ones. It does not, however, mean that you have to slave over a stove for hours to impress anyone. In fact, if you play your cards right, you can spend about five minutes the night before and let the oven do the rest of the work for you the next morning!

Here's where Eggnog French Toast comes in. It's festive, delicious and can be prepared the night before your special morning meal. What's more, you can offer fresh fruit, syrup and a generous selection of beverages and call it breakfast! Who says that Santa is the only one who gives presents this time of the year?

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Eggnog French Toast

  • 4 c. eggnog
  • 6 eggs
  • 2 tsp. vanilla
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 10 thick slices of country bread, about 1" thick
Beat the eggnog, eggs, vanilla, cinnamon, and nutmeg together. Arrange the bread slices in a large casserole dish and pour the batter over the bread, making sure that all of the bread is covered with the batter. Turn the bread over, and make sure that both sides are absorbing the batter. Store the mixture overnight in the refrigerator.

Bake in an oven at 400 degrees for about 15 minutes, or until golden brown. Serve with warm syrup and fresh fruit.

  • Yields: 4-6 servings
  • Preparation Time: 20 minutes, plus chilling time

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