Holiday French Toast “I came up with this recipe several years ago when I had some leftover eggnog. Now it’s a family favorite. I start making it around Thanksgiving when eggnog appears on grocery shelves. My children are grown, and the grandchildren are enjoying the tradition.” From Connie Brooks, Hayti, Missouri

Serves 4 to 8

Ingredients:

4 eggs

4 cups eggnog

1⁄8 teaspoon salt

2 tablespoons vegetable oil

8 bread slices

Butter, optional

Confectioners’ sugar, optional

Maple syrup, warmed, optional

Method:

1. Preheat the oven to 300°F.

2. Whisk the eggs in a medium bowl until well blended. Add the eggnog and salt; mix well.

3. Heat 1 tablespoon of the oil in a large skillet over medium heat. Tilt the skillet to coat the bottom. Dip 4 of the bread

slices in the eggnog mixture and turn to coat evenly.

4. Place the bread in the skillet and cook until golden, 2 to 3 minutes on each side. Keep warm in the oven on an ovenproof

platter. Repeat with the remaining bread slices.

5. Serve warm topped with butter, confectioners’ sugar, or maple syrup, if desired.

TIPS FROM OUR TEST KITCHEN

For a variation, use cinnamon- raisin, sourdough, wheat, or French bread slices. This recipe is a great way to use left over eggnog during the holidays.