| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

French Toast a La Eggnog

Cooking spray
2 large eggs
1/2 to 3/4 cup prepared eggnog
4 slices thick-cut bread (approximately 1 1/2-inches thick)
Fresh fruit slices, preserves, or syrup, optional

1. Preheat oven to 350° F. Evenly coat baking sheet with cooking spray. In shallow dish, beat together eggs and eggnog until well blended. Dip bread in egg mixture, one slice at a time, letting stand 30 to 45 seconds on each side. Place slices on baking sheet. Bake for 15 minutes. Remove from oven and turn slices. Return to oven and continue baking until lightly browned and no visible liquid egg remains. about 15 minutes. Serve immediately with choice of topping, if desired.

Makes 2 servings.

Recipe provided courtesy of the American Egg Board.