The Holidays just got brighter! Try some Egg Nog French Toast

I have to admit, Egg Nog has a really special place in my heart. I remember at Christmastime, my grandparents would make a punchbowl full. The concoction was yellow-ish at the bottom (I guess that was the egg), and really, really frothy at the top (the Nog...right?).

As many of you know, I grew up in New England. Boston-ish, to be a bit more specific. And around this time of year, many who have culinary overflow problems store food on the porch. Why? Because they can! You can barely see the mercury in the thermometer, it is soooooo cold.

So my grandparents would store the Egg Nog on the back porch off the kitchen and bring it in only when someone's glass needed to be refreshed. Now I was never a true partaker of the Nog. I tried it a few times in my youth, but there was so much elixir (brandy, I think), that it probably stunted my growth.

In my later years, I grew fond of the store-bought kind, though I knew inherently that it paled in comparison to that back porch Nog. And then when I became aware of the back label, Egg Nog became a once a year 8 oz. indulgence. Until now! Now I enjoy the flavor of Egg Nog with a little less of the artery-clogging worries.

This is a wonderful dish to serve for company, your neighbors, or even just a treat for yourself. It's so easy and so yummy. Go for it! And the Egg Nog has a long shelf life (due to the fat content) so it will last you all month.


Egg Nog French Toast

1 egg
6 oz. egg nog
2 dashes cinnamon
1 dash nutmeg
3 slices high qulaity bread (broiche, challah, croissants)

Apply cooking spray (Pam) and heat the skillet on medium-high heat. Combine the egg and the egg nog with a fork in a bowl. Add spices and stir. Add bread, coating each side and put on hot skillet. Brown each side and remove from heat. Serve with fruit, powdered sugar, high quality syrup or whipped cream, but SERVE IT, by golly!