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 Allrecipes.com 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.
