Hello my lovely readers! I hope everyone has had a fantastic weekend! I had fun working on a new recipe yesterday, and would love to share it with you!
Winnipeg has been having such a beautiful and mild winter. Like seriously it’s December and we’ve been having above 0 temperatures during the day, and a lot of the snow has melted. I’m definitely not complaining!
All the festive things have started up. Our Christmas tree is up, my students are playing Christmas music, people are sending their love through cards, there are pretty lights everywhere, I sense a spirit of generosity, our windows have different frozen patterns on them in the mornings, we have enjoyed walks through the sometimes soft and sometimes crunchy snow, Christmas concerts are happening, and… oh right! EGGNOG! We can’t forget about the delicious, creamy, and smooth eggnog! Which brings us back to the recipe I was going to tell you about! And don’t worry, it was approved by my taste tester (aka my husband).
In the past I found an eggnog cookie recipe on pinterest, which I really enjoyed, so I decided to try and make an eggnog french toast, just in time for your Christmas brunch! Of course you’ll be in your cozy pajamas, perhaps while listening to some Christmas music, or while watching your favorite Christmas movie with your loved ones! Right? Or maybe not. But seriously, what are some of your Christmas traditions? Please do share! I’ve been asking myself what kind of traditions I want my little family to continue or start. Do you plan for traditions? Do traditions evolve on their own? Any ideas or advice?
This eggnog french toast is really simple to make. You’ll just need some whole-wheat sliced bread, eggs, some Christmas spices, eggnog, of course, coconut oil, almonds, shredded coconut, maple flavoured syrup, bananas, and coconut whipped-cream.
Begin by whisking 4 eggs, along with 1/3 cup of eggnog, and a pinch of each: salt, black ground pepper, and cinnamon. Next, melt 1 teaspoon of coconut oil in a non-stick pan, heated on medium, and roast 5 tablespoons of sliced almonds, and 5 tablespoons of shredded coconut until golden brown. Let this mixture cool off.
While the above mixture is cooling, start making the french toast. Heat a large non-stick pan on medium heat. Add coconut oil as needed. Empty the egg mixture into a plate and dip the first slice of bread into the egg mixture, flipping it so that it soaks up some of the mixture on both sides. Then fry it in the pan until it’s golden brown on both sides, and the toast feels spongy and springs back slowly when pressed. Repeat this process with the rest of the bread.
Now all that’s left to do is slice up some bananas, get your coconut whipped-cream ready, warm up some maple syrup in a small pot (to which I decided to add a pinch of cinnamon, cloves, and all spice), and don’t forget your roasted almonds and coconut!
Time to assemble (if you can wait!) your brunch! You may try stacking in the following order: french toast, whipped-cream, french toast, bananas, whipped-cream, roasted almond-coconut mixture, and warm syrup. OK! Dig in already!! If you want to add MORE sweetness, definitely consider drinking some cold eggnog with it!
May you all experience God’s love, peace, and joy this Christmas season! Cheers!!! 🙂 -Erika
- 4 eggs
- 1/3 cup eggnog
- pinch of each: salt, pepper, cinnamon
- 7-8 slices of whole wheat bread
- 5 tbsp sliced almonds
- 5 tbsp shredded coconut
- 1 tsp coconut oil (and more as needed)
- 3 bananas
- Gay Lea Coconut Whipped Cream
- 2 cups maple-flavoured syrup
- A pinch of each: cinnamon, cloves, all spice
- Begin by whisking 4 eggs, along with 1/3 cup of eggnog, and a pinch of each: salt, black ground pepper, and cinnamon.
- Next, melt 1 teaspoon of coconut oil in a non-stick pan, heated on medium heat. Add 5 tablespoons of each, sliced almonds, and shredded coconut and roast, stirring constantly, until golden brown. Set mixture aside and allow to cool off.
- To make the eggnog french toast, heat a large non-stick pan on medium heat. Add coconut oil as needed. Empty the egg mixture into a plate, and dip a slice of bread into the mixture, flipping it so that it soaks up some of the liquids on both sides. Add to the pre-heated pan. Fry until golden brown on both sides, and the toast feels spongy and springs back slowly when pressed. Repeat this process with the rest of the bread.
- In a small pot, warm up the maple-flavoured syrup, and add a pinch of cinnamon, cloves, and all spice. While the syrup is warming up, cut the bananas into slices.
- Assemble in the following order: french toast, whipped-cream, french toast, sliced bananas, whipped-cream, roasted almond-coconut mixture, and warm syrup.