Take 2: Eggnog French Toast and Eggnog Bread Pudding

Easy Eggnog French Toast Made with Homemade Challah Bread 

Ohmygosh. I can't believe that it has taken me so long to post these two recipes! I took a couple days break from blogging over Christmas so that I could unwind and just have some fun with my family and friends and of course, make a huge life-altering decision that has left my face sore from smiling so hard.  So now that that's out of the way I wanted to share two new recipes that I created while I was at my parents.  Both involve my newest obsession, Challah bread and eggnog, that questionable holiday beverage.  Both are also crazy easy and a great way to use up any eggnog that happens to be lying around.  I present them to you simultaneously because they are so closely related and well, I made them on the same day and that only seems fair!

The recipe is for eggnog French Toast, something that I made for my sister who, unlike me, loves eggnog.  (Click here to see my thoughts on eggnog) For this breakfast treat, the eggnog worked so well with the Challah bread, providing a spicy and rich flavor that plain milk and eggs alone just can't do.  To help brighten the flavors of the eggnog, I also added a couple generous pinches of pumpkin pie spice.  Dusted with powdered sugar and doused in sticky-sweet maple syrup, it was a mighty tasty way to start a lazy holiday day.

Eggnog Bread Pudding Made With Homemade Challah Bread

The next recipe created from the masses of Challah bread that I churned out was a simple eggnog bread pudding.  No frills, no hidden spices from far away lands, just basic honest-to-goodness cinnamon and nutmeg seeping through thick chunks of Challah bread until it had formed one mass of dense, yet still soft and fluffy bread pudding.  Served with a dollop of whipped cream or heated up and top it off with some sweet vanilla ice cream and you've got yourself a sweet little dessert...or maybe even breakfast?  No one would judge..

On an entirely different subject, I stopped by the school this morning to take a peek at my gear and to try on my cute little chef's outfit! Once everything comes in and I have it in my excited little hands, I'll be sure to share!  (I promise to not constantly talk about culinary school, but I'm just so excited that I had to share!)

Eggnog French Toast 
*Serves 3
- 6 thick pieces of Challah Bread
- 2 cups eggnog
- 2 eggs
- 1 tsp vanilla
- A couple pinches of pumpkin pie spice
- Butter for the pan
- Powdered sugar to top (optional)
- Maple syrup (to serve with)

Using a whisk, combine the eggnog with the eggs, vanilla and pumpkin pie spice in a large bowl.  Soak the bread pieces in the mixture, being careful to coat the bread entirely with the mixture.  While the bread is lounging in the egg mixture, melt about 2 tbs of butter in a pan.  Once it's melted, add the bread to the pan and let it brown up on one side before flipping.  Once both sides are brown, dust with powdered sugar and serve with a side of maple syrup.

Eggnog Bread Pudding 
* Serves 4

- Four very thick slices of Challah Bread, cut into rough cubes
- 2 cups eggnog
- 1 egg
- 1 cup milk
- 1/2 cup dried cranberries, divided
- 1 tsp cinnamon, plus a little extra for the top
- 1/2 tsp nutmeg
- A pinch of salt

Pre-heat the oven to 400.  In an oven-proof bowl, toss the bread cubes with 1/2 of the cranberries.  Set aside.  In another bowl, combine the eggnog, milk, eggs, cinnamon, nutmeg and salt.  Mix well.  Pour the eggnog mixture over the bread cubes, making sure that a good portion of the bread is submerged and only little bits are sticking out.  If it's a little dry, just add more eggnog or milk.  On the flip side, if it's too wet, just drain some of the liquid.  Just before putting it the oven, top with dried cranberries and a healthy sprinkle of cinnamon.  Bake until the top starts to puff up and brown.  Serve warm, preferably topped with whipped cream or ice cream.