Eggnog French Toast with Maple Butter

Delicious challah bread dipped in an eggnog batter, browned to perfection and topped with homemade Maple Butter. Finish it off with a drizzle of pure maple syrup and you’ve got yourself a breakfast treat that will delight your loved ones this holiday season. If you can't find Challah.. Brioche bread works just as well

1 16- ounce loaf Challah bread cut into 1-inch thick slices (approximately 12)

4 eggs

1 cup eggnog

1 ½ teaspoons McCormick Pure Vanilla Extract

1 teaspoon cinnamon

½ teaspoon ground nutmeg

pinch of salt

5 tablespoons salted butter

Maple Butter

4 tablespoons unsalted butter

1 teaspoon pure maple syrup

½ teaspoon McCormick Pure Vanilla Extract

Pure maple syrup for serving

• To make Maple Butter, in a mixer fitted with the paddle attachment, cream butter until light.
• Scrape down the sides of the bowl and add the vanilla extract and maple syrup.
• Mix until thoroughly combined and chill
• In a shallow bowl or baking dish, beat the eggs.
• Whisk in the eggnog,vanilla extract, cinnamon, nutmeg, and salt.
• Mix until thoroughly combined 
• Preheat a skillet or griddle over medium-high heat. 
• Add one tablespoon of the 5 tablespoons of butter to the pan / griddle to start melting.
• Take one slice of the Challah bread and dip into the eggnog batter for a few seconds on each side.
• Allow excess batter to drip off before placing into the skillet.
• Cook for 2-3 minutes before turning over to cook on the other side for an additional 2-3 minutes.
• Repeat process by adding one tablespoon of butter to skillet each time before cooking remaining slices.

Top slices with Maple Butter and pure maple syrup before serving.

Recipe: 365 Days of Baking