Almond eggnog french toast
1 cup half-and-half
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons brandy
1/2 cup slivered almonds
8 to 10 slices sesame seed
Whisk the eggs together. Add the half-and-half, vanilla extract, brandy and nutmeg. Pour into a shallow baking dish. Lightly dip and coat each bread slice once. Set them aside.
Using a covered pan, cook in butter on low to medium heat, 3 1/2 minutes for the first side. Turn over, lightly sprinkle slivered almonds on each slice and cook second side for 3 minutes.
Dust lightly with confectioners' sugar just before serving.
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