Helpful to know: Plan ahead. This is best if prepared the day before serving which allows the bread to marinate with the eggnog mixture. I happen to love the results that come from French toast that has been prepared using Tuscan bread, but you can use any bread you have on hand, French toast tends to adapt to most kinds of white and wheat-based breads. The Spice Hunter® Winter Sippers Hot Buttered Rum mix is available during the holiday season from Whole Foods market.
Eight ½-1 inch slices (thickness is a matter of preference) Tuscan bread
4 eggs, room temperature
1 cup eggnog
1/4 cup Winter Sippers Hot Buttered Rum mix, plus extra for sprinkling over cooked French toast
In a medium bowl, whisk eggs with eggnog, add Winter Sippers Hot Buttered Rum mix. Lay 8 slices of bread in a single layer in a baking dish to accommodate. Pour egg mixture evenly over bread slices and allow to soak for five minutes on each side. Don't worry if all the liquid doesn't absorb in the five minute soaking process, it will overnight. Refrigerate overnight.
The next day …
1-2 tablespoons canola oil, for cooking
Butter and syrup and Hot Buttered Rum mix
In preparation for cooking, allow French toast to come to room temperature (about 30 minutes.) Heat canola oil in a large skillet over moderately high heat, cook (in batches) until golden brown on each side. Serve immediately with butter and syrup. Sprinkle with Hot Buttered Rum mix. Yield: 4 servings.