Servings: 12
Ingredients:
Preparation:
Preheat an electric griddle to 350 degrees F. In a mixing bowl, whisk together the eggnog, eggs, nutmeg, and rum extract until completely mixed together. Pour the mixture into a shallow baking dish and dip the Texas toast into it. Let it soak for a few seconds, then flip it over and let the other side soak fora few seconds. Butter the griddle and transfer the soaked Texas toast onto the griddle and cook on each side until golden brown. Serve warm with syrup of choice.
Pear and walnut salad The sweetness of pears gives us Easter vibes in this fresh…
This speedy soup is perfect for any fish lover who doesn’t want to spend ages…
This is a delicious, creamy soup, which goes really well with the crunchy olive pesto.…
Warming and comforting, this is my go-to soup during the autumn (fall) and winter, when…
This simple mushroom soup delivers all the taste of wild mushrooms without the price tag!…
This is a delicious, creamy soup made using frozen broad (fava) beans. The subtle, smoky…