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Sunday, January 14, 2007

Eggnog French Toast

I am a very big fan of eggnog. The fact that I am now lactose intolerant makes it a bit harder, but with the right recipe, even rice milk or Lactaid can taste good. I used to buy eggnog and freeze it for the summer months. It's interesting to note that in the Little House book about Almonzo's childhood (Farmer Boy), they had eggnog in the warm weather while they worked. If you can have the real thing, right after New Years' is the time to buy it because the stores put it on sale to move it out. Below is my recipe for eggnog using any kind of milk substitute, and then the french toast with an eggnog coating.

Non-dairy Eggnog

6 eggs, separated
2 cups milk substitute
1 cup coconut milk
1 tsp. vanilla
1/4 cup sugar

In a clean metal or glass bowl, whip egg white to soft peaks. Slowly add sugar, being careful not to deflate whites, a teaspoon at a time until well combined. Place in fridge.

In blender, combine egg yolks, milk substitute, coconut milk, and vanilla. Mix well. Pour into chilled pitcher. Gently fold in egg whites. Store in a very cold refrigerator until ready to serve. Grind nutmeg into each glass (I prefer the fresh ground kind, and I put it in each glass so that each can choose the desired amount. I am always heavy-handed with it myself!)

French Toast

Loaf of homemade wheat bread, sliced thick
1 cup eggnog
2 eggs, beaten

Combine eggnog and eggs. Dip bread in mix and allow to soak for a few seconds. Place on a lightly oiled griddle, medium hot. Grind nutmeg over top of slices. Turn over when browned on bottom. To serve, place a piece of French Toast in a bowl or deep plate and pour fresh eggnog and hot syrup over top. (and of course more nutmeg for the fans like me!)

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