End up with extra eggnog this Christmas? Turn it into French toast. Here, Brian Malarkey shares his tasty recipe that the entire family will enjoy the morning after the holidays.
Eggnog French toast and homemade spiced cranberry orange syrup
Courtesy of Brian Malarkey
Feeds a family of four
Ingredients
- Eggnog (can used store bought or make your own)
- 8 slices of bread: French, Challah, Brioche or White bread
- 4 eggs
- 1 pinch salt
- 2 cups eggnog
- 1/2 stick butter
- Non stick spray
Eggnog
Ingredients:
- 4 cups whole milk
- 1 cup sugar
- 12 each egg yolks
- 1 cup chilled heavy cream
- 1 pinch nutmeg - graded
- 1 pinch salt
In medium saucepan over medium heat, whisk milk and sugar until dissolved, 1 to 2 minutes. In a large bowl, whisk the egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.
Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes. Add cold cream and quickly strain into a bowl. Stir in Nutmeg, refrigerate until ready to serve or make your French toast.
French toast
In a mixing bowl combine eggs, eggnog and salt - whisk together until smooth. In a large baking dish pour the mixture in and gently coat each side of the bread. Let set for about 5 minutes to absorb all the way through.
Using a large flat skillet or sauté pan over medium heat spray the pan so the toast does not stick — cook four pieces at a time. When the toast is nice a toasted flip it so as to do the same on the other side. At this time add half of the butter as to brown it up and give toast an incredible flavor. Repeat the step with the next four pieces. Now top with the incredible syrup you just made. Be Happy and thankful do enjoy with family and friends.
Homemade spiced cranberry orange syrup
Ingredients
- 2 cups cranberry juice or pomegranate juice
- 1/2 cup honey, maple syrup or coconut syrup
- 1/2 cup orange juice, fresh squeezed
- 1 each cinnamon stick or 1/2 tsp cinnamon powder
- 2 tablespoons powdered sugar
In a small sauce pan over medium high heat boil and reduce the cranberry juice, sugar, cinnamon and orange juice by a little over half. When the mixture coats the back of a spoon it is done. Remove from the saucepan and set aside until room temperature. Spoon over the eggnog French toast - garnish with powdered sugar and enjoy.