Eggnog french toast

Yield: 1 Servings

Measure Ingredient
1 cup Undiluted Carnation 2% partly skimmed Evaporated milk
¼ cup Water
4 \N Eggs
3 tablespoons Sugar
1 teaspoon Vanilla
½ teaspoon Rum extract (opt.)
1 pinch Ground nutmeg
8 slices Day old bread
\N \N Veg oil
\N \N Maple syrup

Combine e. milk, water, eggs, sugar, vanilla, rum extract and nutmeg in med. bowl; beat until well combined. Cut each slice of bread with decorative cookie cutter, if desired. Dip slices of bread, one at a time, into milk mixture; drain.* Heat small amount of oil in frypan. Cook bread slices, a few at a time, until golden on both sides; add more oil to pan as needed. Garnish as desired and serve with maple syrup. Makes 4 servings.

*Alternate method: Place dipped bread on single layer on well greased cookie sheet. cover and freeze until firm. To serve, remove pan from freezer, brush tops of bread with oil and bake in 425 oven 10 minutes. Turn each slice over and bake additional 5 to 10 min.

Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@...> on Feb 25, 1997.

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