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Eggnog stuffed French toast

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I have tasted and made many dozens of different types of French toast in my years, but this recipe is truly the creamiest I have ever made. The taste of eggnog just goes so naturally with French toast. Get your palate ready for the holidays, and enjoy this through the year!

For the eggnog filling:

  • 1 envelope unflavored gelatin
  • 3 T. water
  • 1/2 c. heavy or whipping cream
  • 1 c. eggnog
  • 1/2 c. sugar
  • 1/2 t. nutmeg
  • 2 T. raisins

For the French toast:

  • 4 eggs
  • 1/2 c. milk
  • 1 t. vanilla extract (or 2 t. imitation)
  • 1/2 t. cinnamon
  • 1/4 t. allspice
  • 1 loaf Challah, or other artisan bread, day-old
  • 3 T. butter or margarine, or more as needed

To make eggnog filling:

In a small bowl combine gelatin and water; let stand for 5 minutes. In a medium saucepan, combine cream, eggnog, sugar and raisins. Set over medium heat and stir occasionally until hot. Remove from heat. Stir in gelatin mixture. Cool slightly, about 10 minutes, stirring occasionally to prevent gelatin from sinking to the bottom. Put into a bowl and cover, chill until set or make it the night before.

When ready to cook, whisk together eggs, milk, vanilla, cinnamon, and allspice in a shallow bowl. Cut bread into 3-inch wide slices. With a paring knife, cut halfway into each slice to create a pocket for the filling. Fill each pocket with eggnog filling. Soak stuffed bread slices in egg mixture while heating a large skillet over medium heat. Melt butter and remove French toast and start grilling until browned, about 3-4 minutes per side. Cook in batches if needed. I enjoy this French toast with powdered sugar, real maple syrup or whipped cream.

Last modified on Thursday, 29 November 2012 14:20

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