Eggnog French Toast With Maple Eggnog Dipping Sauce

¼ tsp. salt
1/2 tsp. cinnamon
16 3/4-inch slices French baguette
2 cups purchased eggnog
2 large eggs
4 Tbsp. butter
Cinnamon and powdered sugar for dusting

Preheat oven to 300 degrees F. Whisk together eggnog, eggs, cinnamon and salt in a shallow bowl. Preheat griddle and coat with butter. Dip bread slices into the eggnog mixture to coat on both sides and place on griddle, gently pressing once to get a good seal. Griddle until golden on one side, then flip and repeat. Continue until all bread slices are cooked. Keep warm in the oven until ready to serve. Dust with cinnamon and powdered sugar. Serve with Maple Eggnog Dipping Sauce.

Serves 8

Maple Eggnog Dipping Sauce
1-1/2 cups purchased eggnog
1/2 cup maple syrup

Whisk together eggnog and maple syrup. Serve in small glasses for dipping. Makes two cups.

Recipe used with permission from Janine MacLachlan, chef and owner of The Rustic Kitchen cooking school in Chicago, IL.