Stolen Harvest Eggnog French Toast

The perfect Xmas morning make-ahead breakfast.

INGREDIENTS

  • 1 loaf crusty country-style bread, sliced 1-inch thick (our favourite is sourdough)

  • 1 cup eggnog, store-bought or homemade

  • 2 tablespoons Amaretto (optional, can omit or use 2 teaspoons almond extract)

  • 4 large eggs

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1 teaspoon vanilla extract

  • Pinch of salt

  • 3 to 4 tablespoons olive oil

  • Whipped cream and maple syrup for serving, or Devonshire Clotted Cream

DIRECTIONS

1 Slice the loaf of bread and set aside to dry out. This can be for 15 minutes (as you prep the batter) or up to 48 hours on your countertop.

2 Turn the oven to 250°F.

3 Combine the eggnog, Amaretto, eggs, cinnamon, nutmeg, salt, and vanilla in a large bowl. Whisk until well combined. Dunk two or three pieces of bread into the batter, flipping over to make sure both sides get covered. (At this stage you can cover the mixture and place in fridge overnight.)

4 Heat 1 tablespoon of olive oil in a large skillet or griddle on medium heat. Move the soaked bread from the bowl (or baking pan) using tongs or your fingers, letting any excess batter drip off the bread. If you left the toast to soak overnight, be careful as the bread will be more fragile.

5 Fry the toast for 2 to 3 minutes, or until the bread is golden brown. Flip the toast with a spatula and continue to cook for an additional 2 or 3 minutes until both sides are equally brown. While the toast is cooking, place more slices in the bowl to soak up the batter.

6 Keep the toast warm in the oven, and repeat with the remaining bread, soaking first then frying. Serve immediately with maple syrup or whipped cream.


Breads, Christmas Favourties, Dairy, SourdoughKristeva Dowling