Tidings of Comfort and Joy ... Hot Buttered Rum Eggnog French Toast

With Christmas just a few days away, it seems the ideal time to share a holiday breakfast idea inspired by the season. It's the perfect Christmas breakfast, combining one of the season's traditional favorites, eggnog ... with a traditional breakfast favorite ... French toast and one of my favorite winter spice blends. I've mentioned in previous posts The Spice Hunter® Winter Sippers Hot Buttered Rum mix, (an irresistibly tasting combination of brown sugar, cinnamon, nutmeg, cardamom, allspice, cloves and lemon oil) it's a staple in my pantry and for good reason. It enhances the flavor when added to waffle, pancake, and muffin batter and it makes this French toast delectable! Accompany French toast with fresh fruit or with your favorite breakfast meat, either vegetarian or pork. I'm partial to LIGHTLIFE products, their Gimme Lean Sausage has an authentic sausage flavor.

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.