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    Wednesday, December 30, 2015

    Eggnog french toast Recipe

    Eggnog french toast Recipe

        1 loaf unsliced white bread, cut into 2cm-thick slices
        6 eggs, at room temperature
        125ml (1/2 cup) thin cream
        60ml (1/4 cup) brandy
        2 tablespoons dark rum
        60g (1/4 cup) caster sugar
        1 teaspoon ground cinnamon
        1/4 teaspoon ground nutmeg
        Vegetable oil, to fry
        Strawberries, hulled, sliced, to serve

    Eggnog french toast Recipe

        Step 1

        Use an 8cm round cutter to cut a round from each slice of bread.
        Step 2

        Place the eggs, cream, brandy, rum, sugar, cinnamon and nutmeg in a large bowl. Use a balloon whisk to whisk until the sugar dissolves. Place 310ml (1 1/4 cups) of the eggnog in a serving jug and set aside.
        Step 3

        Add enough oil to a medium frying pan to reach a depth of 1cm and heat over medium heat. When hot, dip 1 bread round at a time in the remaining eggnog and add to the pan (cook 4 rounds at once). Cook for 30 seconds each side or until puffed and light golden. Transfer to a plate and cover loosely with foil. Repeat with the remaining bread rounds and eggnog.
        Step 4

        Place French toast on plates and drizzle with reserved eggnog. Serve immediately with strawberries and reserved eggnog served separately.

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    Item Reviewed: Eggnog french toast Recipe Rating: 5 Reviewed By: Mrs. Chef
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