Lyons Family Cookbook

Eggnog French Toast

8

eggs

2

cups

eggnog

1/4

cup

sugar

1/2

tsp

vanilla or rum extract

20 to 26

slices English muffin bread

Confectioners' sugar, optional

Maple syrup

In a bowl, beat eggs, eggnog, sugar and extract; soak bread for 2 minutes per side. Cook on a greased hot griddle until golden brown on both sides and cooked through. Dust with confectioners' sugar if desired. Serve with syrup. Yield: 8-10 servings.

Source

Source: Taste of Home 2011