I can remember as a child that first glimpse of the Christmas tree, twinkling lights and presents overflowing. Santa always forgot to wipe his feet, and his muddy boots left a wet trail around the tree to the plate of half eaten cookies. Here in our home it seems that Santa is still Santa and manages to knock over the firplace grill, and leaves his signature boot trail. After the last present has been opened, we make our way to the kitchen for the best part of Christmas… breakfast. It’s our family tradition to have a big Christmas breakfast and this year will be no exception. Wishing you and your family a very Merry Christmas!
This week I am participating in the “12 Days of Eggnog” using Safest Choice Eggs. Click on over for more holiday recipes using leftover eggnog.
This French Toast is made with a traditional Jewish Challah bread soaked in leftover holiday eggnog. Make sure to cut your slices nice and thick.
Apple Brandy Eggnog
2 Safest Choice™ pasteurized egg(s), separated
1 1/2 c granulated sugar
1 qt (4 cups) heavy cream
2 c whole milk
1 cup Calvados (apple brandy)
2 Tbsp vanilla extract (optional)
Ground nutmeg or cinnamon to taste
- Place egg yolks in large bowl. Beat with electric mixer until combined.
- Gradually add sugar, beating until mixture is thick and pale yellow.
- Stir in cream and milk, then brandy and vanilla, if desired.
- Cover and refrigerate until chilled or as long as overnight. Just before serving, beat room temperature egg whites with electric mixer until soft peaks form.
- Stir egg yolk mixture. Then gently fold in beaten egg whites. Pour eggnog into punch bowl. Sprinkle with nutmeg.
Apple Brandy French toast with Brown Sugar Apples & Cherries
1 Small/Medium size Challah bread
2 Cups leftover eggnog
Pinch of salt
- Pour 4 cups of leftover eggnog into a 9×13 inch baking pan, add in a pinch of salt – stir to combine.
- Slice the Challah bread evenly into ¾-1 inch slices and place into the eggnog.
- Allow the Challah to soak for a few minutes on each side.
- Preheat your oven to 250 degrees.
- Over medium heat melt 1 Tablespoon of butter with 1 Tablespoon of vegetable oil in a large nonstick sauté pan.
- When the butter melts and begins to bubble, add the soaked sliced bread.
- Cook on each side for 3-4 minutes or until each side is golden brown.
- Place onto a baking sheet and keep warm in the oven.
- Carefully wipe out pan in between batches and add in new butter and oil.
- Serve warm with sautéed apples and cherries and dust with powdered sugar.
Brown Sugar Apple Sauté
4Tablespoons of unsalted butter
4 Tablespoons of brown sugar
¼ teaspoon of ground cinnamon
2 large tart apples – peeled, cored, and cut into small wedges
½ dried tart cherries
4Tablespoons of Calvados (apple brandy)
Melt the butter over low/medium heat in a medium size sauté pan.
- Once the butter is melted, add in the brown sugar and cinnamon – stir to combine.
- Add in the apples and cherries and stir to combine.
- Cook the apples for about 5 minutes or until the apples begin to soften and release a little bit of juice.
- Off the heat away from the flame, add in the Calvados.
- Return to heat and cook off the alcohol, the flame may catch the alcohol and flambé.
- Remove from heat and keep warm to serve with the French toast.