Description
Texas toast, cut into strips and dunked into eggnog batter, then sent straight into the oven to bake up nice and crispy. THEN all that was left for me to do to make this breakfast complete, was dunk them into a bowlful of brown-butter maple syrup. It’s totally meant to be!
Ingredients
- FOR THE FRENCH TOAST STICKS:
- 8 slices Texas Toast
- 4 whole Eggs At Room Temperature
- ⅔ cups Eggnog, At Room Temperature
- 2 Tablespoons Whole Milk At Room Temperature
- ¼ cups Butter, Melted And Cooled To Room Temperature
- ¾ teaspoons Real Vanilla Extract
- ¼ teaspoons Ground Cinnamon
- ⅛ teaspoons Fresh Grated Nutmeg
- FOR THE SYRUP:
- ½ cups Real Maple Syrup
- ½ sticks Unsalted Butter
- ¼ teaspoons Kosher Salt
Preparation
Preheat your oven to 350ºF. Line a sheet pan with parchment or a Silpat.
Slice the Texas toast slices into 3 strips or sticks. In a shallow bowl or pie plate; whisk eggs, eggnog, milk, butter, vanilla, cinnamon and nutmeg. Quickly dunk the sticks into the batter and place on a rack to drip off any extra batter. Place the sticks on the prepared cookie sheet, place on the middle rack in your oven and bake for 15 minutes. Flip and repeat for another 10-15 minutes.
Meanwhile, to make the brown butter maple syrup, pour the maple syrup into a small bowl. Melt the butter into a small skillet over medium heat. Watch closely until it is a deep golden brown and not burned. Pour into the maple syrup and stir. Season with salt and serve warm with the French toast sticks.
Tip: After they cool, working in batches, place them all on a small cookie sheet or plate, set them in the freezer for 15 minutes then store them in a freezer safe container or bags and reheat for a quick breakfast on any morning you want!
