Delicious challah bread dipped in an eggnog batter, browned to perfection and topped with homemade Maple Butter. Finish it off with a drizzle of pure maple syrup and you’ve got yourself a breakfast treat that will delight your loved ones this holiday season.
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Ingredients
16ouncesChallah breadcut into 1-inch thick slices (approximately 12)
4largeeggs
1cupeggnog
1 ½teaspoonsMcCormick Pure Vanilla Extract
1teaspooncinnamon
½teaspoonground nutmeg
pinchof salt
5tablespoonsbutter
Maple Butter
4tablespoonsunsalted butter
1teaspoonpure maple syrup
½teaspoonMcCormick Pure Vanilla Extract
pure maple syrup for serving
Instructions
In a shallow bowl or baking dish, beat the eggs.
Whisk in the eggnog, McCormick Pure Vanilla Extract, cinnamon, nutmeg, and salt.
Mix until thoroughly combined.
Maple Butter - can be prepared ahead of time and refrigerated
in a mixer fitted with the paddle attachment, cream butter until light.
Scrape down the sides of the bowl and add the McCormick Pure Vanilla Extract and maple syrup.
Mix until thoroughly combined.
Preparation of Eggnog French Toast
Preheat a skillet or griddle over medium-high heat. Add one tablespoon of the 5 tablespoons of butter to the pan / griddle to start melting.
Take one slice of the Challah bread and dip into the eggnog batter for a few seconds on each side.
Allow excess batter to drip off before placing into the skillet.
Cook for 2-3 minutes before turning over to cook on the other side for an additional 2-3 minutes.
Repeat process by adding about one tablespoon of butter to skillet each time before cooking remaining slices.
Top slices with Maple Butter and pure maple syrup before serving.