If your household is like ours, we stocked  up on Egg Nog this year for Christmas. We still have a few cartons remaining that have an expiration date approaching this next week.

What I like to do is to use it up to make French toast with. Yum!
~ Kimberly Edwards 🙂

Type: Breakfast
Serve With: Canadian maple syrup and/or powdered sugar
Prep Time: 3 min
Cook Time: 5-7
Yield: ~ 8 pieces

Ingredients:
~ 8 pieces Bread or English Muffins
1 large Egg
1 1/2 cups Egg Nog
1 tsp Vanilla Extract – * Optional
Butter

Instructions:
1. Break egg into a wide, shallow bowl and beat with a fork until scrambled.

* Tip: You may use a shallow baking dish as well, such as an 8″ x 8″ dish.

2. Add egg nog and vanilla extract and mix until evenly combined.

3. Preheat large frying pan to medium low heat.

4. Gently place bread into egg mixture and allow to soak up liquid, then gently turn over and repeat.

* Tip: Depending on thickness and hardness of the bread you are using, soaking times will vary. For example: Regular, white, sliced bread, such as Wonder Bread, you will only soak for a few seconds on each side. For French bread/baguette, you will want to soak longer to soften up the crust.

5. Put about 1 tbsp of butter in pan to begin with and allow to melt and slightly sizzle.  When it is “fragrant” or you can smell the butter, the pan is ready for you to gently place the bread into the pan.

* Tip: Do not allow butter to turn brown before putting in bread.

* Tip: Do not overcrowd or pile bread on top of each other in pan.

6. Allow the first side of the bread to lightly brown (about 3-4 min), then gently flip until the other side is brown (about 2 more minutes or so).

7. Serve with Canadian maple syrup and/or powdered sugar and Enjoy!

***

I hope you enjoyed this Breakfast Recipe on Cooking With Kimberly! Until next time…

Eat Deliciously,

Kimberly Edwards 🙂

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