I was going to tell you all about how to cook a goose, but while I tend to be great at starting things, I’m not so great at finishing them. Especially when I’m running out the door in the dark with the finished goose in question, and don’t get a photo of it. Does Instagram count?
At any rate, I wanted to tell you about waffled eggnog French toast. It is exactly what it sounds like – French toast made with glugs of eggnog in place of milk; often recipes call for cream and sugar, and this just streamlines the process by incorporating Christmassy spices into the mix in one pour. Is it weird that I buy eggnog to bake with, rather than drink?
And you cook it in a waffle iron to create those little golden divots that hold on to the syrup. Fun!
Waffled Eggnog French Toast
4 large eggs
1 ½ cups eggnog
1 tsp. vanilla
½-1 loaf crusty French bread
In a large bowl, whisk together the eggs, eggnog and vanilla. Pour into a pie plate or shallow dish and slice the bread into 1-inch thick slices.
Preheat your waffle iron and spray it with nonstick spray. Dip two pieces of bread into the egg mixture, letting them sit for a minute and turning to coat both sides. Place one or two (whatever your iron will accommodate) into the waffle iron and gently close the lid. Cook until the steam slows down, or until golden.
Repeat with remaining bread and egg mixture. (French toast can be kept on a wire rack set on a baking sheet in a 250F oven while you cook the rest – the rack will keep them from getting steamy and soggy on the bottom.)
Serve warm, with maple syrup. Serves 6-8.
December 19 2013 05:40 am | breakfast