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Posted by: thepinetree on 01/09/2021 12:33 PM Updated by: thepinetree on 01/10/2021 09:47 AM
Expires: 01/01/2026 12:00 AM

Grand Mariner Eggnog French Toast & Eggnog Monte Cristo Sandwiches ~ Jenny Baxter

Angels Camp, CA...Well, now that the holidays are over, the ornaments have been carefully wrapped and boxed up, the tree is in its festive bag or in the green recycle bin, the confetti cleaned off the floors and furniture and the horns and hats tucked into a sack, we have almost put it behind us until we open the frig and see the eggnog staring us in the face! By now we are all sick of drinking this holiday concoction, yet we don’t want to throw it out. So, let’s get creative and put those culinary juices to work. Breakfast foods come into my mind first, but this year I have thought of an idea for a tasty lunch as well. Here are a couple of easy delicious recipes to use up your eggnog.

Grand Mariner Eggnog French Toast
6 eggs
1 ½ cup eggnog
2 Tablespoons Grand Mariner
¼ cup orange juice
¼ cup sugar
Zest of an orange
1 Tablespoon Torani vanilla syrup
12 slices cinnamon raisin bread
Beat the eggs until thoroughly mixed. Add the other ingredients EXCEPT FOR THE ZEST and thoroughly combine. Sprinkle the zest in the bottom of a baking pan and lay the bread on top of the zest. Pour the eggnog mixture over the bread and let it set for 10 minutes. Turn the bread over and cover the pan with plastic wrap. Place in the refrigerator overnight. In the morning melt a couple tablespoons of butter in a frying pan and fry the bread on both sides until it is golden brown. Serves 6

Eggnog Monte Cristo Sandwiches
9 slices bread
12 slices deli ham
6 slices baby Swiss cheese
¼ cup Dijon mustard
1 cup eggnog
½ cube butter
Ground nutmeg
Powdered sugar
Coat three slices of the bread with mustard and set aside. Layer each slice with 2 slices of ham and a slice of cheese. Add a slice of bread on top and spread with mustard. Add 2 slices of ham and a slice of cheese. Spread more mustard on the remaining slices of bread and place on top with the mustard side down. Place the sandwiches on a plate and cover with plastic wrap and place in the refrigerator. Chill overnight. Whisk the eggnog and a pinch of ground nutmeg in a bowl. Melt the butter in a frying pan. Remove the sandwiches from the refrigerator and unwrap. Dunk each sandwich in the eggnog and then fry in the butter on both sides until the cheese melts about 4 minutes. Remove from the pan and place on a platter. Dust with powdered sugar. Makes 3 sandwiches.

Happy New Year!
Jenny Baxter
Jenny’s Kitchen

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