Monday Night Meal: Eggnog French Toast

Racheal Perron from Kowalski’s Market makes a breakfast dish for dinner.

Eggnog French Toast

SERVES 6

6 eggs
1 ½ cups Kowalski’s Signature Old-Fashioned Eggnog
½ tsp. ground nutmeg
½ tsp. kosher salt
1 loaf challah bread, sliced ¾” thick
Kowalski’s Unsalted Butter, as needed
canola oil, as needed
– toppings, to taste: confectioners’ sugar and warm Kowalski’s Maple Syrup

In a 9×13″ glass baking dish, whisk together eggs, eggnog, nutmeg and salt. Working in batches, soak bread in egg mixture for 1 ½ min., turning once. Melt 1 tbsp. Butter in 1 tbsp. Oil on a nonstick griddle over medium heat. Use a wadded paper towel to evenly coat griddle with melted butter mixture. Add soaked bread in batches to hot griddle, several slices at a time; cook until dark golden-brown (2-3 min. Per side), flipping once. Add more butter and oil between batches, as needed. Serve sprinkled with sugar and drizzled with syrup.

Find It!

• Find challah bread on the Artisan Bread Table.