Eggnog French Toast Almondine |
|
 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
|
This recipe comes from The Pringle House (An Oregon Bed & Breakfast). It's very good and easy, although it requires an overnight soak. We, typically, make this for Christmas breakfast. Ingredients:
4 eggs |
1/2 cup sugar |
3/4 cup light cream |
1 tablespoon brandy |
1/2 teaspoon vanilla extract |
1/2 teaspoon nutmeg |
8 slices french bread, 3/4-inch thick |
1 cup sliced almonds |
6 tablespoons butter |
12 ounces frozen strawberries |
1 tablespoon sugar |
1 tablespoon water |
Directions:
1. In a medium-sized bowl, whisk together the eggs and sugar.
2. Stir in the cream, brandy, vanilla and nutmeg.
3. Place the bread slices in a shallow baking dish, and cover with the egg mixture.
4. Turn bread to coat all sides.
5. Cover and refrigerate overnight.
6. Next morning, remove the bread from the dish and coat the flat sides with the almonds.
7. In a skillet, melt the butter and cook the toast over medium heat until golden brown on both sides.
8. In the meantime, in a medium saucepan combine the strawberries with the sugar and water.
9. Simmer for 5 minutes, crushing the berries with a spoon.
10. Remove from the heat and cool slightly before serving.
11. Spoon over hot Eggnog French Toast Almondine.
|
|