Linny's Kitchen: Egg Nog French Toast

Monday, November 7, 2011

Egg Nog French Toast

Photo Credit: Pinch My Salt

Mmm...Mmm! Last weekend it snowed here in Rhode Island and along with that Egg Nog also arrived!! To honor the arrival of Egg Nog Season I decided to give a nod to the amazing blog, Pinch My Salt. A few years back Spiked Egg Nog was featured and caught my eye. It has now become a favorite of mine for Egg Nog Season Breakfast on those cold snowy mornings!

As stated on the Pinch my Salt site the French Toast can be made with and without the Rum using Vanilla Extract as a Substitute. You can also cook the alcohol off the Rum in a saute pan too if you want to keep the flavor in but, not the alcohol.

Enjoy!!

Spiked Egg Nog French Toast (adapted from Pinch My Salt)

2 Extra Large Eggs
1/2 cup of Munroe Dairy Egg Nog
2 tbsp of Spiced Rum ( I used Mount Gay)
1/4 tspn of Pumpkin Pie Spice*
6 Slices of Cinnamon Raisin Bread

In a large bowl whisk together the eggs, egg nog, rum and spices.
Over medium to medium high heat warm a griddle or large saute pan. Grease the pan with butter!
Dip the slices of bread in the egg mixture making sure the bread absorbs the liquid. Cook the bread on the griddle until each side is golden brown with a slight crisp. If making a large batch of French Toast keep the cooked pieces warm in the oven at a low temperature of 250*f.
Top the finished toast with Maple Syrup and Powdered Sugar or even a scoop of French Vanilla Ice Cream or Whipped Cream!

*If you do not have Pumpkin Pie Spice you can substitute with a combination of the following of Nutmeg and Cinnamon. There is also plenty of spice in the Egg Nog and Rum if you want to go with out.

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Linny's Tip - Cooking and Storing Potatoes

Potatoes should be kept in a cool, dark place with good ventilation. The ideal storage temperature is 45 to 50ºF. At these temperatures, potatoes will keep for several
weeks. But don't store potatoes in the refrigerator! When kept below 40ºF, potatoes develop a sweet taste, due to the conversion of starch to sugar. This increased sugar causes potatoes to darken when cooked. If you store potatoes at room temperature, try to use them within a week or so.

Keep potatoes away from prolonged exposure to light, which causes them to turn green. This greening causes a bitter flavor. If potatoes develop green areas or start to sprout, just trim off these areas before using.

Always add potatoes to cold water to boil. This ensures that potatoes will cook evenly throughout.

Linny's Tip: Tomatoes

Did you know tomatoes are second in consumption to potatoes!

However, there is one important thing everyone should know about tomatoes and that is how to store them. Tomatoes do not like the cold at all. In fact when you keep them in the refrigerator they will become mealy and loose their robust flavor.

Instead store them in a cool dark place with their stem side down for ripe tomatoes. For those tomatoes that a not quite ripe leave them on a sunny window sill and soon they will turn bright red and juicy ready to honor any salad or BLT!