2 eggs, beaten slightly
1.5 c eggnog
1.5 T ground cinnamon
1 tsp pumpkin pie spice
Butter
12 slices French bread
Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish. Preheat skillet, melt 1 T butter. Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked.
Top with pat of butter and sprinkle with powdered sugar. Serve immediately with scrambled eggs.
Subscribe to:
Post Comments (Atom)
Somerhill Skylark
This is Somerhill Skylark, a chocolate agouti junior doe. She is owned and coated by friend Annette Boose. GrCH Somerhill Bergamot x Som...
-
This is the rack Chuck built me right after we moved to this farm. We had several aluminum window screens from the old farmhouse, so he... -
Tie the skein in 4 different places so that it does not get tangled during the dyeing and rinsing process. Be sure to leave it loose so...
2 comments:
Wow, that sounds delicious! Great idea!
Picture to follow tomorrow AM after I fix breakfast. :^)
Post a Comment