Tis the season for yummy over the top food. Yesterday I picked up a couple loafs of Cranberry Walnut bread at Heroes Coffee in West Plains. It’s my second year to have this bread. On its own it is way good. Toasted and slathered with cream cheese it is too delicious. Made into French toast it is just plain old decadence at its best.
Imagine my delimma when I discovered there was no milk; only eggnog and half and half. Either would push the limits of decency. I haven’t had the energy to get the camera out for days, but you can bet next time I make this there will be photos.
3 or 4 medium slices cranberry walnut bread
1 egg, well beaten
a splash of half and half OR eggnog
dash of nutmeg, very small dash!
olive oil, for frying the toast
butter, maple syrup and a squinch of salt
Slice the bread, beat the eggs with the 1/2 and 1/2 or eggnog, add the nutmeg. Heat the oil in a small skillet. When it is sizzling hot dredge the bread slices in the egg mixture coating well and carefully drop the pieces into the hot oil. Cook until crisp and brown. Remove to a plate, top with a dab of butter, sprinkle with salt and drizzle with the maple syrup. Enjoy!
A glass of freshly squeezed orange juice and a thin slice of ham will make a complete meal! In the spring I think I will add some lightly steamed asparagus.