mom’s egg nog french toast

is there a way to make something so perfectly delicate, sweet, and savory more delicious? yes, add raisins to the bread and egg nog to the batter. french toast as a comfort food was a staple in my house growing up, my mom and dad both taking turns at their versions of the recipe. when my dad was sick and losing weight, my mom had the good idea of adding a glug of the egg nog he had been drinking on cold January mornings to the batter. I love this recipe for the extra feeling of warmth it brings to something so familiar.

WHAT YOU NEED
1 egg

2 TBSP egg nog

2 TSP vanilla extract

1 pat of butter

1/8 loaf of challah (raisin if you can get it!)

cinnamon to taste

1 TBSP maple syrup

HOW TO

STEP 1

Beat the eggs in a shallow pan, ideally a 9X13 baking dish, though anything you can submerge bread into will do. Add the vanilla extract, egg nog, and a pinch of cinnamon to the mixture. Lightly beat all ingredients to combine.

STEP 2

Set aside the egg mixture and slice your challah into 1/2 - 1 inch thick slices. Add the challah to the egg mixture dish and let it sit, flipping to the other side once the mixture has started to absorb into the bread - about 3 minutes.

STEP 3

While your challah marinates, heat up a shallow frying pan on medium heat and add the pat of butter. Use a wooden spoon or spatula to move the butter around the pan, ensuring it evenly coats the bottom. Once the butter starts to slightly brown, add your soaked challah. Let it fry on each side, flipping it as you see the egg mixture begin to crisp up on the edges, like a fried egg.

STEP 4

Remove your challah from the pan once both sides are a light golden brown, then top it with a pinch of cinnamon and a nice glug of (warm) maple syrup.