Recipe - Eggnog French Toast

1 cup Undiluted Carnation 2%
partly skimmed Evaporated
milk
One fourth cup Water
4 Eggs
3 tablespoon Sugar
1 teaspoon Vanilla
One half teaspoon Rum extract (opt.)
1 pn Ground nutmeg
8 sl Day old bread
Veg oil
Maple syrup

Combine e. milk, water, eggs, sugar, vanilla, rum extract and nutmeg in

med. bowl; beat until well combined. Cut each slice of bread with
decorative cookie cutter, if desired. Dip slices of bread, one at a time,
into milk mixture; drain.* Heat small amount of oil in frypan. Cook bread
slices, a few at a time, until golden on both sides; add more oil to pan as
needed. Garnish as desired and serve with maple syrup. Makes 4 servings.

*Alternate method: Place dipped bread on single layer on well greased
cookie sheet. cover and freeze until firm. To serve, remove pan from
freezer, brush tops of bread with oil and bake in 425 oven 10 minutes. Turn
each slice over and bake additional 5 to 10 min.

Posted to EATL Digest 25 Feb 97 by Lilia Prescod
lprescod@ITRC.UWATERLOO.CA on Feb 25, 1997.