Equipment
- Skillet, Electric Griddle
Ingredients
- 1 ½ cup eggnog
- 4 eggs
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2-4 Tablespoons butter
- 12 peices Texas Toast
Instructions
- In a mixing bowl whisk together eggnog, eggs, cinnamon, nutmeg and vanilla. Whisk until well blended. Heat 1-2 tablespoons butter in a large skillet or griddle on medium heat until melted. Dip each slice of bread in egg mixture, turning to cover both sides. Let bread soak in egg mixture for 15 seconds to absorb extra moisture. Carefully lift bread up and tilt, letting any excess egg mixture to drip off the bread and place on hot griddle. Dip and cook one to six slices of bread at a time or as many as you can fit on your skillet at once.Fry the toast for 2 to 3 minutes, or until bread is golden brown. Flip the toast with a spatula and continue to cook for an additional 2 to 3 minutes until both sides are golden brown. Serve with a pat of butter and warm syrup or with whipped cream and an extra sprinkle of cinnamon
Notes
To keep the toast warm while you work; Before you start dipping the bread, place a metal wire rack on a rimmed baking sheet. Place it in the oven and turn the oven to 250 degrees. Move the finished toast to the wire rack until ready to serve.
Nutrition
Calories: 71kcal | Carbohydrates: 3g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 60mg | Potassium: 73mg | Fiber: 1g | Sugar: 3g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
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