Heat griddle or large frying pan on low. (If it is nonstick, you
may not need any grease.)
Pour milk into a 4-cup measuring cup. Add eggs, extract and
nutmeg. Whisk well to combine. Pour into a rectangular baking
dish (7×11-ish) or large pie plate. Submerge two pieces of
bread side by side in eggnoggy liquid, moving them around
with your fingers to make sure they are covered. After a
minute or so, turn bread over by hand and submerge again.
After about two or so minutes total in the egg bath, bread
should be pretty soggy. If it isn’t (perhaps because it was very
dry to start with), let it soak a bit longer.
If griddle is nonstick, you probably won’t need any grease. If it
isn’t nonstick, melt a little butter on the hot skillet. Place egg-
soaked bread on hot griddle (and immediately put two more
pieces of bread into the egg wash, to keep your momentum
going). Cook French Toast 1-2 minutes, and then, using a
spatula, flip each piece over and cook another 1-2 minutes on
the second side. Do the finger-poke test to make sure it is
done – poke the bread with your finger and if it is squishy in
the center, let it cook longer. If it is slightly firm, it is done.
Remove cooked toast to plate, and serve with real maple
syrup or butter and confectioner’s sugar.
Originally Submitted
12/30/2012
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