There is a love/hate relationship going on with eggnog in my mind. I think it has good flavour and everything, but the idea of drinking egg grosses me out slightly. So last night I saw the Iron Chef holiday special, where each chef needed to incorporate eggnog into all of their dishes. One chef made french toast with eggnog in the batter which I thought was genius because you still get the flavour but not the runny texture. I tried making it this morning and it was delicious, such a great holiday breakfast.

This was also my first time trying to make french toast with fresh bread because I normally just make it with sliced sandwich bread. I like the fresh bread a lot better because the crust is crunchy but the inside is soft and soaks up the egg mix nicely.

I added a bit of extra maple syrup into the egg mixture to add sweetness, but if you don’t have a major sweet tooth then just leave that part out and serve this with a small amount of butter melted on top instead.

Ingredients

Serves 2

• 1 egg
• 1/4 cup eggnog
• 1/4 cup milk
• 1 tbsp. maple syrup
• 2 tsp. cinnamon
• Pinch of nutmeg
• Butter for greasing pan
• 4-5 slices of fresh bread

Method

In a medium-sized bowl, beat egg until frothy. Mix in eggnog, milk and maple syrup, and beat until well combined. Add in cinnamon and nutmeg, and stir. Grease skillet with butter and heat on medium-high heat. Soak each piece of bread in the egg mixture, turning over so that both sides have absorbed some mix. Cook each piece for 2 minutes, then turn over and cook for another 2 minutes so that the outsides are lightly browned and the middle is cooked.

Serve with maple syrup, fresh fruit and sprinkle with extra cinnamon.