Eggnog french toast Recipe
Ingredients
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
Method
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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