Time it takes: 20 minutes
Yield: Serves 4
This was made for Christmas breakfast. I had higher aspirations for breakfast that morning, but sickness brought me low and I had to content myself with just making french toast. It is a good thing this french toast was seasonally delicious and quick and easy to make. I had plans to make the baked version from The Curvy Carrot, but I never got around to soaking the bread in the egg nog over night. Instead I combined ideas from two recipes for a quicker more immediate version on Christmas morning. I'd grab that last bottle of egg nog before it is all gone, and take a few minutes in the kitchen to have a sweet and scrumptious breakfast.
Click below to expand for the recipe!
- 2 eggs
- 1 cup of egg nog
- 1/4 teaspoon pumpkin pie spice
- 2 tablespoons brown sugar
- 4 pieces of thick sliced bread
Whisk together the eggs, egg nog, and pumpkin pie spice in a shallow dish. Place the bread in the mixture and allow it to soak up into the bread for a minute on each side. Heat up the griddle with a little bit of butter over medium heat. Place the soaked bread on the hot griddle and sprinkle about a 1/2 tablespoon of brown sugar on top of each slice of bread. Cook on each side for about 3-4 minutes until golden brown. Serve with butter, powdered sugar, syrup, or whipped cream.