Eggstatic Eggnog French Toast

Eggstatic Eggnog French Toast

by Susan Arruda

YIELD: 6 Servings


3/4 cup low fat eggnog
1 or 2 eggs (nutrition info. reflects one)
1/2 tsp. maple extract or pure vanilla extract
A dash of allspice

6 slices 14 grain whole wheat bread (including the germ)
Grapeseed oil (or other high quality cooking oil) to lightly coat the pan (approx. 1 tsp. at a time, or as needed)

Preheat a small non-stick frying pan (size large enough to fit a slice of bread) with a small amount of cooking oil on medium heat. 

Whip the eggs together in a square container or rectangular/square ceramic bowl using a whisk. Add the eggnog and remaining above ingredients and mix together well. 

Quick dip the bread into the mixture to saturate one side and flip over to soak the other side of bread slice. You want the bread to be coated with milk/egg mixture but not soggy. 

Place the coated bread immediately onto the pre-heated pan and cook until lightly browned on underside (approx. 90 seconds). Flip bread and cook another 90 sec. (approx.) until lightly browned. 

Once bread is cooked on both sides, serve.
Sprinkle with cinnamon to taste and pure maple syrup, if desired.