With Thanksgiving over and done, it is now officially the start of the holiday season, and what better way to start than with a post-Thanksgiving day breakfast of eggnog French toast, and it couldn't get any easier.
Now that I discovered I can easily find Udi's bread at my local Trader Joe's, I don't feel like I have to hoard it as much until I make a special trip out again for more. I felt like I could use my bread stock more freely. Funny, the things we do when we are gluten-free. I also happened to be well-stocked with eggnog, and had leftovers cranberries which go perfect with french toast or pancakes.
Eggnog French Toast2 eggs1 1/2 cup of eggnog1 t. of cinnamon10 slices of gluten-free bread (I used Udi's)butter, or oil for greasing panMelt butter (or oil) in a pan or skillet over medium heat, and warm the oven to 200';Meanwhile, mix the eggs, eggnog and cinnamon in a bowl;Dip each slice of bread in the egg mixture for 5 seconds to allow to soak and place in the warmed heated pan/skillet, or a plate until you have room on your pan for the next batch;Cook and flip until each side is slightly browned and place in a single layer on a cookie sheet or large baking pan to keep warm until you are finished with the 10 slices.You can avoid that last step if you plan on eating them straight out of the pan.
For my french toast, I served it with a side of leftover cranberries and a sprinkling of powdered sugar, but they would also be tasty with maple syrup, a side of fresh, sliced fruit, or just on their own.
For another delicious eggnog breakfast, try my eggnog oatmeal pancakes.