This Sunday, however, we planned to put our routine on hold since I had an early morning flight to NYC for a few days of work and visiting some friends. So when my flight was cancelled due to the winter white-out in the Midwest, I decided to take advantage of the already off-beat day to try out a recipe that had been brewing in my holiday-crazy mind for a few weeks now.
The result was glorious, so much so that Derek didn't even mind I stole his position as Sunday head-chef (though I still let him do the laundry). Enjoy!
Eggnog French Toast with Rum Syrup
Makes 12 pieces
Ingredients:
Toast-
12 slices cinnamon bread
2 eggs
1.5 cups eggnog (we used "vanilla spice" instead of regular - highly recommend)
1 tsp pumpkin pie spice (or use a combo of nutmeg and cinnamon if you don't have this)
Syrup-
1/4 cup butter
1/4 cup milk
1 cup powdered (confectioner's) sugar
1 teaspoon rum extract
Directions:
1. Heat a large pan over medium.
2. Crack the eggs into a bowl and whisk with a fork until well-beaten.
3. Add the eggnog and pumpkin pie spice to the eggs and mix until thoroughly combined.
4. One at a time, dip each slice of bread into the eggnog mixture and turn with a fork to coat both sides.
5. Transfer slices to the pan and cook on each side until slightly browned - flipping once.
* Since my pan fits only about 3-4 slices at a time, I keep the finished pieces of toast on a plate in the oven on "Warm" so they don't get cold.
6. Meanwhile, put the butter and milk in a saucepan on medium-low heat and heat, stirring occasionally, until melted.
7. Add in the powered sugar and rum extract and continue to stir until combined.
8. Keep the syrup on "low," stirring occasionally, until you've made all the toast.
9. Plate the toast and drizzle generously with syrup.
10. Stuff yourself until it hurts!
That looks so great. I'm going to have to try it. Thanks for sharing :)
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