Christmas eggnog french toast

Yield: 6 Servings

Measure Ingredient
2 cups Eggnog-flavored skim milk
1 Egg, slightly beaten
½ teaspoon Cinnamon
Indianapolis Star
20 December 1995 Submitted by
6 Croissants
3 tablespoons Butter

In a shallow bowl, mix the eggnog, and and cinnamon. stirring well.

Slice the croissants lengthwise.

Melt one tablespoon of butter in a skillet or on a griddle.

Dip 1 croissant half in the batter and place in the griddle. Repeat with the remaining halves. Cook on each side for 1 to 1½ minutes, or until golden brown. Use remaining butter as needed. Remove to a serving platter.

Serve at once with warm maple syrup.

Per serving:

: 19g fat

: 52mg cholesterol

: 9g protein

: 40g carbohydrates

: 543mg sodium

John Hartman Indianapolis, IN 1996 From: John Hartman Date: 19 Nov 96

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