My family loves eggnog and I couldn't wait to try this. It did not disappoint! My son that doesn't particularly care for french toast even liked this. It had wonderful flavor; my only caution is to be careful on how hot you get your skillet. It can brown very quickly and stick to your skillet. Slower is better when cooking with eggnog (I have found the same to be true of eggnog pancakes). I also use a loaf of Texas toast to make this and if you 1 1/2 the recipe it is perfect to cook the whole loaf.
Great recipe to use up my leftover eggnog and bread. I didn't use the pumpkin pie spice, but did use a lesser amount of nutmeg in its place. My family enjoyed their breakfast this morning!
sooooo delicious, made over the holidays, my family loved this, thanks Kitty
I made this for Christmas day breakfast and everyone (adults and children) liked it. While the Itailan bread was a day old, next time I would take it out of the wrap and really stiffen it up to insure that it can hold the egg mixture. Tasted great. Was wondering if it would go with Kittencal's Blueberry sauce?
This was so easy and so delicious. The eggnog really gives this a nice flavor. Thanks Kitten for another winner.