Eggnog French Toast
Ingredients
6
eggs
1 ½ cups
eggnog
½ tsp.
Kowalski's Ground Nutmeg
½ tsp.
kosher salt
1 loaf
challah bread, sliced ¾" thick
- Kowalski's Unsalted Butter, as needed
- canola oil, as needed
- toppings, to taste: confectioners' sugar and warm Kowalski's Maple Syrup
Directions
- In a 9x13" glass baking dish, whisk together eggs, eggnog, nutmeg and salt.
- Working in batches, soak bread in egg mixture for 1 ½ min., turning once.
- Melt 1 tbsp. butter in 1 tbsp. oil on a nonstick griddle over medium heat. Use a wadded paper towel to evenly coat griddle with melted butter mixture. Add soaked bread in batches to hot griddle, several slices at a time; cook until dark golden-brown (2-3 min. per side), flipping once. Add more butter and oil between batches, as needed.
- Serve sprinkled with sugar and drizzled with syrup.
Find It!
- Find eggnog seasonally in the Dairy Department.
- Find challah bread on the Artisan Bread Table.
