This is the perfect recipe for your after-holiday party when you have eggnog left over – and especially if you’ve already ‘spiked’ it with your favorite liquor.
It’s especially nice if you dunk Sweet Portuguese, Challah or Hawaiian bread in the egg and eggnog batter. Be careful with the thickness of the bread – if it’s too thick, the egg batter that soaks in may not get cooked enough to be completely safe.
4 eggs, beaten
1-cup eggnog (un-spiked)
2 tablespoons rum or 1 teaspoon rum flavoring*
8 - 10 slices bread (sliced sandwich-thick)
1 tablespoon butter or margarine
Chocolate syrup or Frozen strawberries and juice, thawed
Toasted, sliced almonds
Heat oven to 375°. Melt margarine or butter in a large jelly-roll pan (cookie sheet with sides) in the warming oven. Meanwhile, in a pie-plate combine beaten eggs, eggnog and rum (or rum flavoring). *Eliminate the rum flavoring or rum if using already ‘spiked’ eggnog. Dip each slice of bread in the egg mixture and using a fork or tongs, turn and soak in egg mixture on second side. Place in hot jelly-roll pan.
Continue with remaining bread slices. (OR you can simply cook in a little butter in a skillet on the stove top.)
Bake in oven for about 10 minutes. Turn the egg-nog soaked bread and cook another 5 - 10 minutes until golden brown on both sides.
Place 2-3 slices on each plate, overlapping. Place a large dollop of whipped cream in the center, drizzle with chocolate sauce or strawberries and top with sliced almonds. Serve immediately.