Eggnog French Toast

Rachael Ray Every Day - - Recipe Index -

START TO FIN­ISH: 25 MIN 2 eggs 1∕2 cup heavy cream 1∕2 cup whole milk 1 tsp. ground cin­na­mon 1∕2 tsp. ground nut­meg 3∕4 cup pure maple syrup 4 slices of chal­lah bread (each 1 inch thick) 2 tbsp. but­ter 1∕2 cup

• frozen cran­ber­ries 1∕4 cup mas­car­pone cheese In bak­ing dish, whisk first 5 in­gre­di­ents with 2 tbsp. maple syrup. Soak bread in egg mix­ture for 2 min­utes per side. In large skil­let, cook bread in but­ter over medium-low un­til golden, about 4 min­utes per side. In saucepan, sim­mer cran­ber­ries with re­main­ing maple syrup over medium un­til berries be­gin to burst, about 5 min­utes. Top French toast with mas­car­pone and cran­ber­ries. Serves 4.

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