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This almond-encrusted, eggnog-flavored
French toast is perfect for a holiday breakfast or brunch.
Almond Eggnog French
Toast
- 6 large eggs
1 cup half-and-half
- 2 tablespoons brandy
- 1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup slivered almonds
- Butter for cooking
Powdered sugar
8 to 10 slices French bread
- Whisk eggs together in a large shallow
dish. Add the half-and-half, brandy, vanilla, nutmeg and salt;
mix well.
- Melt a generous amount of butter in a
griddle or skillet over medium-low heat or to 325°F (160°C).
- Dip bread into egg mixture, coating both
sides. Cook, covered for about 4 minutes on first side. Turn
and sprinkle each slice with a few almonds and cook for another
4 minutes. Dust with powdered sugar and serve.
Makes 8 to 10 servings.
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