Eggnog Toast & Syrup

Richard, my husband, is obsessed with Eggnog.
Growing up as a kid a small 4 ounce glass every Christmas was the best moment of his year.
Now that he is the dad and he is married to me...
We guzzle down as much alcohol free eggnog as we can while we can.

It came down to one final glass this morning and I decided, instead of a tiny sip each
or hogging it all myself,
I could put it in something delicious for everyone to have for breakfast.

So here's to my new Christmas favorite

EGGNOG TOAST & SYRUP

for the toast:

5 eggs
1/2 c eggnog {I recommend Anderson's}
2 tsp cinnamon
1/4 tsp allspice
1 tsp vanilla
8 slices of your favorite bread {I used potato, but TEXAS TOAST would be heaven}

Heat your griddle or skillet to about 350 degrees.
Brush with butter.
Whisk together the eggs, eggnog, cinnamon, allspice, and vanilla very well.
Dip the bread into your egg mixture on both sides and place on the griddle or skillet.
Cook for about 5 minutes on both sides or until all the egg mixture has cooked.
Makes 8 slices of toast.

Meanwhile make the syrup:

1/2 c butter
1 c sugar
1/2 c eggnog
1/2 tsp vanilla
1/2 tsp baking soda

Melt the butter on medium heat in a small saucepan.
Whisk sugar into the butter until completely dissolved.
Turn heat up to medium-high.
When the butter/sugar mixture comes to a slow boil, remove from heat.
Then whisk in the eggnog, vanilla, and baking soda.
The syrup should get a little frothy.
Leave on low heat until ready to serve.

I'm not the best at taking pictures, but let me assure you...

This was NOT a Mediocre Meal...

It was Extraordinary.