Saturday, December 25, 2010

Eggnog French Toast

Merry Christmas!

I decided to make something special for Christmas Morning breakfast this year.  I had left over eggnog from the eggnog cookies I made so I thought Eggnog French Toast would be perfect this morning!  I started with a recipe from and added a few touches that I got from the Alton Brown french toast recipe I posted a few years ago.  It came out great.

Egg Nog French Toast

Adapted from


1 cup commercial eggnog
2 eggs
6 slices cinnamon bread (Arnold)
1 tablespoon honey (warmed)
4 tablespoons unsalted butter
powdered sugar or cinnamon sugar


In a small bowl, combine egg, egg nog and honey with a fork just until egg breaks up.

Put sliced bread in a shallow flat-bottomed bowl.  Pour egg mixture over bread and let sit for 2-3 minutes per side.  Then place sliced bread onto a cooling rack for another 2 minutes to let excess egg mixture drip off.

In an electric skillet, melt 2 tablespoons of butter and saute each slice over medium heat (350 degrees) for 3 minutes or until golden brown.

Turn over and cook an additional 1-1/2 minutes.  Serve, sprinkled with sugar and pat of butter.  Or pour over a little warm maple syrup, if desired.


The Creative Cook

Friday, December 24, 2010

Eggnog Cookies with Eggnog Frosting

Unbaked Cookies

Baked Eggnog Cookies

This recipe comes from  I did change it a little bit.  The reviews gave me some tips that I decided to use.  They are tasty cookies. I like this recipe because it is almost like a sugar cookie but is a bit different.  I think they should be cookies that can be enjoyed by almost everyone.

Eggnog Cookies with Eggnog Frosting


for Cookies:

1 cup butter, melted
1 cup granulated sugar
1 cup brown sugar
1 teaspoon baking soda
1 cup commercial eggnog
1/2 teaspoon nutmeg
5-1/2 cups all-purpose flour

for Icing:

3 cups confectioner's sugar
1/4 cup butter, softened
1/3 cup commercial eggnog


for cookies:

In a large mixing bowl, beat butter and sugar until fluffy.  Add eggnog, baking soda and nutmeg.  Mix well.  Gradually add flour.  Mix well.  Divide dough in half, wrap well and refrigerate overnight.

Roll half of dough to 1/8 inch thickness.  Cut with floured cookie cutters.   Bake in a 375 degree oven for 8-10 minutes or until lightly browned.  Cool, ice and decorate, if desired.

For Icing:

In a small mixing bowl, beat confectioner's sugar and butter until well blended. Gradually beat in eggnog until icing is smooth.

The poster on says that she did not use cookie cutters.  Instead she rolled the dough into small balls and pressed her powdered sugar dipped finger into the center.  Then she baked as directed.

For icing, she placed all the ingredients into a bowl and beat for about 15 minutes until it was fluffy.


The Creative Cook