Holiday Leftovers: Egg Nog French Toast

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I saw this idea on-line and thought, Yep– That sounds good. Plus I always need recipes for leftover egg nog. Before Christmas I buy up egg nog like we’re going to run out and there’s always a full bottle hanging out in the fridge until New Years. I think I inherited some kind of egg nog scarcity paranoia. And who truly wants nog after January? If you do, than thank goodness. Come over. I have some for you.

Here’s my version of the recipe…and this is the LAST holiday recipe for this year, I promise.

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Ingredients:

1 cup of egg nog

2 eggs

6 slices of bread (I like thick a French loaf or Italian bread)

1 to 1 1/2 tablespoons of butter

1 teaspoon of cinnamon sugar

1/4 a teaspoon of nutmeg

How-to:

Slice 6 pieces of bread and set them aside.

Grab a casserole dish or baking pan that’s big enough to lay all your slices flat on the bottom (Spread them out. No overlapping). I went ahead and set my bread in the pan to make sure it was the right size, then took my slices out.

In the same empty dish/pan, crack your eggs and pour your cup of egg nog. Use a fork to stir them together until well combined.

Set your bread into the pan just like you did before, but now it’s taking a nice nog soak.

Using a fork, press each slice down so it absorbs the egg nog mixture. Let it sit for a minute, then flip the slices. Press them with fork again and let them sit while you prep the stove.

Rub your butter lightly over your skillet. Leave the butter on the skillet and turn the burner heat on medium low. Wait for the butter to melt and bubble slightly.

Using the fork, add your slices to the buttery skillet. (You may have to do batches depending on the size of your skillet).

Cook the first sides until golden and brown, then flip them over.

Once both sides are toasted, sprinkle each slice with the cinnamon sugar and the nutmeg!

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I know this is french toast blasphemy, but you don’t even really need syrup! But you might want a little more nog to go with it.

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sunday night dinner: september 11, 2011: prosciutto-goat cheese pancakes

pancakes....another thing i love that starts with the letter p

while i wait at the bus stop traveling back and forth to campus i am trying to practice the art of constructive boredom.  what is constructive boredom?  it’s the moments in everyday life such as waiting for a bus, waiting in line, stuck in traffic, etc that we used to take to just catch our thoughts and day-dream.  now in the world of iphones, smart phones, ipods, tvs everywhere our brains never get a down moment to just wander, this isn’t good for you.  and as much as i love using the bus as a way to catch up on podcasts, i really try to just have some good ol’constuctive boredom time.  thus was born this concept for pancakes, prosciutto-goat cheese pancakes.

one thing i miss about pulling kitchen shifts at work was a cakes shift on the weekend.  all you are encharge of is pancakes:  regular, strawberry, chocolate chip and french toast:  regular, cinnamon raisin, and nutella french toast.  with every once in a while some fantastic special such as chocolate chip bread pudding french toast.  the classic order combination pancakes with a side of bacon.  think about it, it is a perfect combination, balance of protein and carbs, sweet and savory.  my thought process why not just put the savory into the sweet pancake.

the prosciutto i cut up into large pieces.  what i hadn’t considered is how much the goat cheese thickened the batter.  then came the debate about what to top the pancakes with.  just butter?  would syrup be good?  or something better than syrup but with a similar sticky texture……..how about a balsamic vinegar reduction sauce!  i will say this they were fabulously yummy but i think the balsamic reduction might have been a little too much for the flavor palette.

 

RECIPE:  Balsamic Reduction Syrup

*a typical reduction is just the vinegar slowly cooked down till it becomes think and sticky*

INGREDIENTS

2 cups balsamic vinegar

3 tbspn brown sugar

1.   combine all ingredients into a sauce pan heated at medium heat.  constantly stir till vinegar is reduced down from a watery sauce to a thick syrup consistency.