SO MY DEAR FRIEND KELLY and her two adorable daughters promised me over the phone—all the way from Cincinatti—that they would make FRENCH TOAST (one of their favorite meals) for breakfast/brunch this morning, but only if I made some as well.
They texted me their pic of one of the girls digging into her delicious plate of French toast goodness, but I was eventually able to send them my special Egg Nog French Toast recipe of bread dipped in egg nog—to which I did add extra nutmeg, cinnamon, ginger, lemon zest, and brown sugar—that I pan-fried in butter and eventually topped in applesauce—in cheeky reference to the jar of applesauce the two young ladies dropped on the floor while fighting over, as reported to me by their mom—and some cranberry-infused maple syrup.
And although my choice (or perhaps slice thinness) of the white bread partly fell sway to the weight and moisture of the applesauce and syrup, the edges held up quite nicely with firm, butter-toasty, slightly caramelized edges. The flavors were, thankfully, spot-on, nicely layered. The spiced egg nog giving the plate the aromas and taste of a fun and welcomed special occasion, with the ginger and lemon zest keeping the delicious mouthfuls from becoming too cloyingly sweet.
I thank them all for the surprise inspiration (I haven't made French Toast in years), and look very much forward to our next cross-state culinary collaboration.
Bun Apple Tea!
EGG NOG FRENCH TOAST | Cinnamon Applesauce, Cranberry Maple Syrup