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Malted Eggnog French Toast

December 29, 2012

Happy Post-Holiday wind-down everyone! I hope you have all had a great holiday season, time with family and loved ones well spent, and bellies full. We had the pleasure of venturing down to my parents house in sunny FLA, while I hear much of the rest of you had snow. Won’t deny that I am a bit jealous, however much we enjoyed that sunshine.

The advantage to traveling for the holidays is that we did not end up with a house full of sweets to last us the entire month of January. Although some would argue that a distinct disadvantage, that is not the case in this house. One item that can end up all too often as one of those “frustratingly” delicious leftovers is the holiday staple – eggnog. Whether it’s the amazingly rich store bought kind, or the fantastically boozy homemade kind, there are few bad things to say about the nog.

So for those of you who were not able to guzzle down all your nog with coffee, bourbon or just plain straight up – I have just the thing for you. This French toast has not only a uniquely holiday twist to it, it also contains my new favorite secret ingredient for all nog related beverages. Malted milk powder. I love all things malted, and who doesn’t love all things nog. Perfect combo in my mind. Mix a bit in your next glass, or by all means, indulge thyself in these delicacies for your next breakfast. And remember to tell yourself, it’s all for the sake of not letting that nog go to waste!

eggnog_french_toast

MALTED EGGNOG FRENCH TOAST

Servings:4-6
Time: 20 minutes

1 loaf challah bread
1 cup eggnog
1/2 cup milk
6 eggs
1/4 cup malted milk powder
1 tsp freshly grated nutmeg
pinch salt
olive oil

Preheat oven to 200 degrees.

In a large bowl, lightly beat the nog, milk, eggs, malted milk, nutmeg and salt. Cut the bread into 3/4 inch slices and soak of the bread in the egg mixture to soak for 2-3 minutes. In a large skillet drizzle olive oil and heat to medium. When pan is hot, carefully add several slices of the the bread. Cook for 2-3 minutes on each side, or until cooked through. Once cooked, place on a baking sheet in the oven to keep warm while you cook the rest.  Repeat with remaining bread.

Enjoy with an additional sprinkle of grated nutmeg, syrup, honey, or the like.

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