Wednesday, December 26, 2012

Egg Nog French Toast with Butter Rum Syrup

Maybe you haven't started your diet yet...?
Maybe you still have leftover egg nog?
Or rum?
This is a very simple and yummy way to use up some of those holiday leftovers. 

People always says that the alcohol cooks out of baked goods, but I am not 100% believing that, so maybe you shouldn't feed this to kids.  It made a very nice breakfast for the two of us on Christmas Eve morning with a slice of ham.  I must say, that Butter Rum syrup is also very nice on your ham.
Probably make an awesome Hot Buttered Rum drink later on with any leftover syrup too...

Do make the effort to find that thick sliced called "Texas Toast" if you can.  It makes a wonderful thick and custardy french toast.

Serves two (Easy to double, triple, quadruple depending on your crowd)

1 cup egg nog, I used low fat
2 eggs
1 tsp vanilla, or rum
4 slices thick cut bread, like "Texas Toast" egg bread

Butter Rum Syrup

2/3 cup brown sugar
1/4 cup rum, any kind, I used spiced rum (or a tsp of rum flavoring...)
2-3 Tbsp butter
1-2 Tbsp water (as needed)

 In a deep plate, or baking dish, beat up the eggs until well beaten.  Add the egg nog and the flavoring.  Add the bread in to soak, about 1-2 minutes per side.  
Cook over a medium hot non stick griddle, or frying pan for 2-3 minutes per side until it looks done. Cook it a little longer if you want it a bit firmer and not soft in the middle.  I like it kind of soft.

To make the syrup, 
Melt the butter in a small saucepan over medium high heat.  Add the brown sugar and the rum and heat to bubbling hot. Keep your eye on it....  If it seems too thick, add a bit of water.  Serve at once, but this can also be made ahead and reheated.  Store any other leftovers for another day.



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