Eggnog. It's not only for spiking with rum, but it makes an excellent batter for Texas toast! Just remember to measure and leave your eggnog, milk and eggs out for about 30 minutes before using... otherwise it will solidify the butter when it's added and it'll be lumpy looking. If it happens it won't be the end of the world... the batter will just be, well, ugly.
There's really no particular order when it comes to making these, but here is how it went down.
You need 8 slices of Texas toast, if you can't find it, try a french loaf and slice it thick. Slice each of the Texas toast slices into three strips and set aside to work on the batter.
In a shallow pan, I use a pie plate, crack some eggs and add in the spices. Because seriously, what's eggnog batter without a little nutmeg?
Measure and add in the vanilla, eggnog, butter and thin it out with a little whole milk. If you want these like asap and you don't have eggnog... just use 2/3 cup of regular ol' whole milk and leave out the extra tablespoons.
Dunk the strips of bread into the batter, be extra careful with those middle sections of bread... they're frah-geee-le.
While I was dunking I set them on a wire rack to drip off any excess batter... this isn't necessary, but I do it anyways.
Place the strips close {without touching each other or they'll stick} on a lined cookie sheet. I swear to you, buy a silpat... it's twenty bucks, but the best twenty bucks I've ever spent.
Bake in your preheated oven for 15 minutes.
Flip, and then continue to bake for 10-15 more.
Right after you flip the toast would be a great time to get going on the maple syrup. If you're still using the log cabin variety of syrups... you should probably stop. Like now. I can't say if this recipe will taste the same with artificial-maple-flavored-corn-syrup or not... so do take the leap and buy some of the real stuff.
ps... why the tiny handle? Like anyone can actually use that handle for pouring! Pshht!?
Pour about a half cup of syrup into a bowl.
Heat a small skillet over medium heat and add to it a half stick of butter. Watch it carefully as it melts, bubbles, the milk solids separate, and then start to brown. Right when it reaches a caramelly color {that's an official blog term btw} remove it from the heat.
Pour the brown butter directly into the syrup... it's totally meant to be.
If you're using unsalted butter, throw in a heavy pinch {or about a 1/4 teaspoon kosher salt}.
Stir to combine.
Then you can just pour a little of that deliciousness into a tiny bowl that's perfect for dunking french toast sticks in!
Seriously these took me back to those elementary hot-lunch days, when it was french toast stick day {say THAT five times fast}... only much, much better!
And that syrup... it's nutty... sweet and superb! Seriously... I'm considering never consuming regular maple syrup ever again.
Eggnog French Toast Sticks and Brown-Butter Maple Syrup:
ingredients:
8-10 thick slices of Texas Toast
4 whole Eggs, at room temp
2/3 cup Eggnog, at room temp
2 tablespoons Whole Milk, at room temp
1/4 cup Butter, melted and cooled to room temp
3/4 teaspoon Real Vanilla Extract
1/4 teaspoon Cinnamon
1/8 teaspoon Fresh Grated Nutmeg
for the syrup:
1/2 cup Maple Syrup
1/2 stick Unsalted Butter
1/4 teaspoon Kosher Salt, more or less to taste
preparation:
Preheat your oven to 350 degrees. Line a sheet pan with parchment or a silpat.
Slice the Texas toast slices into 3 strips or "sticks". In a shallow bowl or pie plate; whisk eggs, eggnog, milk, butter, vanilla, cinnamon and nutmeg. Quickly dunk the sticks into the batter and place on a rack to drip off any extra batter. Place the sticks on the prepared cookie sheet, place on the middle rack in your oven and bake for fifteen minutes. Flip and repeat for another 10-15 minutes.
Meanwhile, pour the syrup into a small bowl. Melt the half stick of butter into a small skillet over medium heat. Watch closely till it is a deep golden brown and not burned. Pour into the maple syrup and stir. Season with salt and serve warm with the french toast sticks.
*special tip* After they cool, place them all on a small cookie sheet or plate, set them in the freezer for 15 minutes then store them in a freezer safe container or bags and reheat any morning you want!
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