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The Quilt Inn Country Cookbook
Aliske Webb
The use of nutmeg in this classic French toast recipe gives it a distinctive
Eggnog flavor. It’s great any time of the year, but at Christmas, substitute Eggnog for
milk.
4
1
3
1
4
8
3
eggs
cup milk
tbsp. sugar
tsp. vanilla
tsp. nutmeg
slices French bread, sliced thick
tbsp. melted butter
Preheat oven to 375F.
To prepare toast: whisk eggs with milk, sugar, vanilla, and nutmeg. Dip bread
into mixture, coating both sides, allowing bread to soak up mixture. Place bread in
single layer on baking sheets brushed with butter to prevent sticking. Bake for 12
minutes, turn, bake for 12 minutes or until brown and puffy.
Serve with icing sugar “snow” dusted over the toast, mint leaves, and a dollop
of red currant jam to resemble Christmas holly.
For a tasty alternative for the bread base, use croissants sliced in half, soaked
in egg mixture and baked.
Rice pudding is one of my all time favorite breakfasts and a great way to use
up leftover rice from last night’s Chinese Food dinner. In fact, whenever I cook
steamed rice I always make twice what I need so I know I’ll be able to make “rice
puddy” for breakfast.
“Leftover” Rice Pudding
2
1
2
1
1
cups cooked rice
cup milk
eggs
/2 cup sugar
tsp. cinnamon
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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