Eggnog French Toast
Yield: 12 portions, 2 slices each
Ingredients
24 ea Challah, sliced ½” - ¾” thick
4 C Eggnog
½ # Butter, unsalted
Method
Dry out the challah slightly by slicing it the day before….
Dip the challah slices into the eggnog, turning and coating both sides evenly and thoroughly.
Working in batches, melt the butter in 2 T increments in a roomy skillet and fry the slices over a medium-hot heat, turning once until both sides are golden brown. Do not crowd the pan.
Repeat process with remaining bread slices and butter.
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