Almond Eggnog French Toast Recipe - Cooking Index
Almond Eggnog French Toast Recipe - Cooking Index
| 6 teaspoons | Eggs (large) | |
| 1 cup | Half-and-half | |
| 2 tablespoons | Brandy | |
| 1 teaspoon | Vanilla extract | |
| 1/2 teaspoon | Ground nutmeg | |
| 1/8 teaspoon | Salt | |
| 1/2 cup | Slivered almonds | |
| Butter - for cooking | ||
| Powdered sugar | ||
| 8 x | French bread - (to 10) |
Whisk eggs together in a large shallow dish. Add the half-and-half, brandy, vanilla, nutmeg and salt; mix well.
Melt a generous amount of butter in a griddle or skillet over medium-low heat or to 325 degrees.
Dip bread into egg mixture, coating both sides. Cook, covered for about 4 minutes on first side. Turn and sprinkle each slice with a few almonds and cook for another 4 minutes. Dust with powdered sugar and serve.
This recipe yields 8 to 10 servings.
Source:
Breakfast Recipes at http://www.cooksrecipes.com
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