Eggnog French Toast
A morning breakfast treat with a seasonal twist.
4 cups eggnog (we like Hartzler’s Family Dairy Eggnog)
1 tsp DLM Nutmeg
1 tsp DLM Cinnamon
1 DLM Pane Toscano or Rustic Country loaf, halved horizontally, each half cut crosswise into 8 slices (do not use ends)
1/4 cup (1/2 stick) butter, melted
Whisk first four ingredients in a large bowl to make a custard. Place bread slices in a single layer in (2) 13x9x2-inch glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight.
Preheat oven to 450°F. Grease two large rimmed baking sheets with some melted butter. Transfer bread slices to baking sheets and brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about six more minutes. Use two French toast slices with each serving. Dust generously with powdered sugar.
Try this: Top with DLM Cranberry-Orange-Walnut Relish or DLM 100% Pure Maple Syrup.
SERVINGS: 8 servings
ALLERGENS: Milk, Egg, Wheat