December 29
Eggnog French Toast
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- Eggnog French Toast [View Recipe]
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Ingredients
- .5 loaf bread
- 1 cup eggnog
- nutmeg
- oil
- sugar
- syrup
Instructions
We cut our challah bread crosswise into 4 thick (about an inch) slices. Each slice is then cut in half. In our glass pie pan we pour the prepared eggnog and, using our microplane, grate some nutmeg into it (about 10 scrapings).
Over medium heat, we place our deep frying pan and add ½ inch of oil. We heat to <temp val="360"/>, checking with our frying thermometer.
When the oil is hot enough, we dip half of the bread, one at a time, into the eggnog, flipping to coat with the mixture. We do not want it to absorb too much of the mixture, which would cause it to fall apart. Carefully, we put each slice into the hot oil. We fry for a minute, check for the color, and flip. We fry for another minute or so, and when each side is nicely browned, we drain them on a paper-towel lined plate. The french toasts are sprinkled with a little sugar. We repeat with the rest of the bread and serve with syrup.
- Home Fries
- Bacon
In addition to evoking fond memories (of 4 days past), this was a very satisfying meal. We cleared out the fridge a little, which always makes us happy. The french toast was fantastic—also making us happy. But mostly it was comfort food when we needed it.
We drove Nanny and Gramps back to Brooklyn on Sunday. We made the trip from Baltimore to Brooklyn in exactly three hours despite holiday traffic (let alone the usual turnpike traffic). We (mostly Chris) were quite pleased with ourselves until we realized that the baby had a fever. We were in Brooklyn with a 10 month old baby with a fever. And it was snowing.
The drive back did not go nearly so well—it took us 6 hours. As if that was not bad enough, it snowed.
The baby is doing better today. And, thanks to this dinner, we are all feeling almost normal.