cooking class
with Chef Jamie Gwen
Eggnog French Toast
Perfect for the busy holiday season, this breakfast indulgence is easily assembled the night before and then baked in the oven just before serving.
Yield: 4 servings
Yield: 4 servings
Ingredients:
2 cups homemade or store-bought eggnog
2 large eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
4 2-inch thick slices challah, egg bread or brioche
3 tablespoons unsalted butter, melted
Powdered sugar
2 large eggs
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
4 2-inch thick slices challah, egg bread or brioche
3 tablespoons unsalted butter, melted
Powdered sugar
Directions:
- Whisk first 4 ingredients in a large Command Performance Casserole.
- Place bread slices in a single layer and turn to coat with the custard.
- Cover and refrigerate at least 6 hours or overnight
- Remove the casserole from the refrigerator and bring to room temperature.
- Bake at 450°F for 10 minutes.
- Turn bread slices over and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer.
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