Today, I’m posting a breakfast food that I make for my kids alllll the time, but “Christmas-ified” You know that scene in Love Actually where Billy Mack says “Yes… but we changed the word ‘love’ to ‘Christmas…”  Basically, I just change my french toast recipe to include eggnog instead of milk.  I’m very clever.

When I make French Toast, I use Texas Toast, which is just thick sliced white bread.  Franz sells it right in the bread aisle at your grocery store.

There are a couple of common mistakes that can really mess up your french toast.  You don’t want to turn your griddle heat up too high- the outsides will burn and the inside will be soggy.  You don’t want to use too much eggnog.  Your batter should be more egg-y and less nogg-y (I’m making up all kinds of words, today!) if you want non-soggy toast.

Serve this spread with butter, sprinkled with powdered sugar, and fresh berries, or drizzle in in syrup for the best Christmas breakfast on earth.

Ingredients:

• 8 slices Texas toast (thick sliced white bread)
• 3 large eggs
• 1/2 cup Darigold Eggnog
• 1½ teaspoons vanilla extract
• 1 teaspoon butter
• Pinch of salt

Directions:

1. Preheat a large skillet or griddle over medium-low heat.  If your griddle has a temperature dial, I put mine on 250°
2. Using a large bowl, beat eggs with vanilla extract, eggnog and salt.
3. Melt butter on skillet/griddle.
4. Place bread into batter to coat one side. Flip over and repeat with other side.You don’t want to soak the bread– just have each side coated with the batter.
5. Place on griddle/skillet until golden brown- usually about 1 minute per side. (slightly less for thinner bread)
6. Serving suggestion: French toast is perfect with a pat of butter, lightly covered with powdered and served with pure maple syrup.