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How’s about a little Holiday Cheer? December 14, 2012

Posted by Toy Lady in Business, Cooking, most important meal of the day, random stuff.


Yeah, I thought that would get your attention!

Back when Peeps and I ran our meal-prep business, we had hundreds of recipes that were designed to be prepped ahead of time, frozen, then cooked later on.  Several of those recipes, we developed ourselves, but many more were purchased from other similar businesses.

The great thing was that the recipes were simple enough for any non-cook to follow the directions in assembling, freezing, and then cooking the meals, and end up with a fairly decent (and healthy) result.


Not necessarily a fantastic result, but certainly much, much better than, say, ordering from Domino’s.  Again.

To be honest, developing some of these recipes was hard!  Besides needing to be aware of how certain things would freeze and thaw, we also had to be sure the recipes were simple enough to be successfully cooked by people with little to no skill in the kitchen.

That can be hard.


So it shouldn’t be too surprising if I tell you that, of the many, many recipes we bought for this business, there are only a handful that we’ve kept and actually still use.

This Eggnog French Toast is one of them, albeit a little tweaked to our tastes.

It starts with a good loaf of bread – we like Peeps’s semolina, since it holds up to a nice overnight soak.


Slice your loaf of bread into 6 fairly thick slices – I’d say maybe 3/4 to 1 inch, and set those aside – either in a freezer bag if you want to freeze it, or into a bowl of some sort if you want to cook it in the next day or so.

By the way, this will serve three, or two if you’re really hungry.


Then you’re going to whisk together (and this is so easy!):

  • 2 eggs
  • 1 cup eggnog (I told you this was Eggnog French Toast, right?)
  • 1/4 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg


Then just dump the enhanced eggnog (because, really, isn’t that pretty much what it is?) over the bread slices.

Make sure you get the liquid all between the slices – you want it to soak all the way in!

Then just let it sit.  Either let it set in the fridge for a few hours (overnight is even better) or stash in in the freezer to defrost for, say, Christmas morning.

Ah, there’s where the holiday cheer comes in!

And you thought it was suspicious-looking rum bottle.  That’s homemade vanilla.  Really.


So when it’s time for breakfast (or breakfast-for-dinner ahem), you’ll just want to make sure, if you froze the bread, that everything is defrosted, and that it’s all good and sogged up.

Yes, that’s a technical culinary term.

Preheat your oven to 400, and spray a sheet pan.  Once the oven is hot, just toss the French toast on the sheet pan, and bake about 10-15 minutes, or until the bottoms are browned.

Flip the toasts and repeat.


A little butter, some maple syrup (I’ll bet a cinnamon syrup would be good too) and, of course, a couple of strips of bacon, and you’re all set for a busy morning of playing Santa. . .

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