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Cut the Challah into thick slices.
In a mixing blow, add 5 eggs and 1 1/2 cups of eggnog. Whisk in 1 teaspoon of vanilla extract, 2 teaspoons of cinnamon and 1/4 teaspoon of nutmeg. Stir until well combined.
Place half of the bread in a shallow baking dish or a large bowl and pour half of the egg mixture over the bread completely coating each piece.
Heat a skillet to medium-low and melt 1 tablespoon of butter.
Add the slices of bread to the skillet and toast until golden brown. Flip and repeat on another side of bread.
When you are done with that batch of bread, repeat with the remaining bread and egg mixture.
Serve with maple syrup (warm if desired) and a dusting of nutmeg (freshly grated if possible).