Photos: Eggnog French Toast

December 25, 2010

It’s Christmas, and that means food. And that means breakfast. Last year we attempted Captain Crunch French toast, inspired by the Blue Moon Cafe in Baltimore. This year, I found a basic recipe on for Eggnog French toast. We tried a local, homemade touch. Pictured above: maple syrup from my wife’s parent’s friends. All maple syrup should look like this. Getting a good (and real) syrup is half the battle; maple syrup can hide a lot of flaws.

We used two loaves of my wife’s homemade bread. She’s the master of making bread.

French toast in the pan. Some of the browning egg came up from the bread when I flipped it.

And the finished product. It’s hard to go wrong with this batch of ingredients. One thing I would change: more spices. I doubled the the batch, and I don’t think I adjusted the spices accordingly.

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I go by Dr. Breakfast, but in addition to restaurants and recipes, I write about family travel, breweries and distilleries, the arts, outdoor fun, and so much more.

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