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Leftovers, it’s what’s for breakfast, lunch, or dinner. But in this case, breakfast! When I went to fetch the eggs and milk for the French toast, I stumbled upon the eggnog and decided to use it instead. Let’s just say the final result did not disappoint. The combination with the sliced almonds and syrup are a match made in heaven. Give it a try.

3 large sourdough rolls, sliced into 3 pieces from side to side or 6 pieces of sourdough bread slices
2 large eggs
3/4 – 1 cup eggnog
1/4 cup toasted sliced almonds
1 tablespoon butter, divided
Pure maple syrup – and not the fake stuff!

In a shallow, wide bottomed bowl, scramble two eggs, then add the eggnog and blend well. Dip the bread into the mixture and coat all sides. Preheat a griddle or non-stick pan and add a 1/2 tablespoon butter if the pan or griddle isn’t big enough to cook all the French toast at the same time. Use the full tablespoon if your griddle can accommodate all 6 slices of bread. Cook over medium heat for about 3 minutes per side until golden brown. Serve with the sliced almonds and maple syrup. Serves 2.

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