Recipes
Our
Recipes
4 cups purchased eggnog
4 large eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 14.5-ounce country white bread loaf, halved horizontally, each half cut crosswise
into 8 slices (do not use ends)
1/4 cup (1/2 stick) unsalted butter, melted
Powdered sugar
Cranberry-Apple Compote
Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 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. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. 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 6 minutes longer. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar; serve with Cranberry-Apple Compote.
Makes 8 servings.
Joyce at Ivy Cottage
Fort Langley, BC
Ivy Cottage Bed and Breakfast
My Eggnog Frensh Toast does not have any Eggnog in it but it tastes like it does.
Slice french bread 1" thick
6 eggs
2 1/4 cup milk
1/4 cup sugar
1 tsp rum flavouring
1/4 tsp. nutmeg
This is how I cook all french toast:
Slice bread, and place in jelly roll pan. Pour egg and milk mixture over the top of the bread. I use a soup ladle, to make sure that all bread is covered. Turn the bread over, and continue until all mixture is used. Soak for about 15 minutes.
Preheat oven to 475°, place slices on clean, parchment lined cookie sheet and bake for 10-15 minutes. It will puff up and be nice and brown on both sides.
This sure beats standing over the griddle.
Ethel
Brooks Place Bed & Breakfast
Edmonton, Alberta
Back to Canada Bed and Breakfast Hosts' Recipes Index