Austin is constantly asking if we can have breakfast for dinner, and I usually cave about once a week because it’s so easy, delicious, and (most of the time) healthy. Tonight we took a departure from the healthy part in order to get rid of the holiday eggnog. You see, we’re the kind of family who thinks we like eggnogg, when in all actuality we don’t really like eggnog. We buy it each holiday season out of some weird feeling of obligation, as if our child and family couldn’t have an authentic Christmas without. Every year, without fail, the eggnog sits in the fridge until the sell by date and then gets tossed.
Tonight Chef Austin and I are proud to announce we’ve found a solution for the holiday eggnog! Acting as Chef Austin’s “Assistant” (per him), here’s what we came up with:
Super Tasty Eggnog French Toast
1 Loaf of French Bread
1 1/2 Cups Eggnogg
1 tsp Vanilla
1 1/2 Tsp Cinnamon
1 Tsp Pumpkin Pie Spice
1 Tsp Vanilla
First, whisk the eggs until they get lighter in color.
Next, add the rest of the ingredients (complicated, I know). Whisk it all together. The mixture shouldn’t be too thick, or lumpy in any way whatsoever. If you find your mixture feeling too thick just add more eggnog.
Finally, cut up your french loaf and lay slices flat on a greased glass pan. Pour your mixture over the bread and cook for 25 minutes (or until golden brown on the top) with the oven set to 350 degrees.
While cooking, have your funny little son or daughter stack the ingredients into a super hero tower. This step will allow you ample time to read the calorie and ingredient list on the eggnog, and then you will realize why we only have eggnog over the holidays.
Enjoy! We sure did! Clean plates all around.
Two more weeks til baby (if not an even shorter amount of time). Nursery tour coming soon!