Saturday, December 10, 2011

Sometimes The Grinch Eats

I've been Grinchy, no doubt.  I've been railing and ranting and whining all December.  I probably will continue.

Today, though, I'll take a break from all my misunderstood words and ruffled feathers and bring you food, because who doesn't like food, right?

I haven't made this in a few years, but I have crazy good memories of this.  It's an amazing Christmas morning breakfast.

Eggnog Pound Cake French Toast

First you need to make the Eggnog Pound Cake.  You might actually want to make two cakes.  It really is that good.  Second, it's not really french toast, but I'm not sure what else you'd really call it.  It's just tasty and delicious and everything that a Christmas morning breakfast should be.  Real maple syrup is critical.

Eggnog Pound Cake

6T butter-real butter please
2/3 cup sliced almonds
1 pkg yellow cake mix
1 1/2 cups egg nog
2 eggs
1 tsp rum extract
1/8 tsp ground nutmeg

Butter the inside of a bundt pan; press almonds to sides.  Melt remainder of butter.  With a mixer, beat cake mix, eggnog, eggs, rum extract, nutmeg, and melted butter on low for 30 seconds or just moistened.  Bet on medium for 2 minutes or until smooth.  Pour into pan carefully.
Bake at 350 for 45 minutes or until a toothpick inserted near the center comes out clean.  Cool 15 minutes then remove from pan.

Eggnog Pound Cake French Toast

Christmas morning, get coffee from the kitchen, watch kids open stockings and read part of Santa's letter.  Next, have a second cup of coffee.  Slice the cake into medium thick slices.  Butter one side.  Melt some butter in a pan.  Place slices buttered side down in the pan and toast golden brown.  While the buttered side is getting toasty, butter the side facing up in the pan.  Flip and continue with the toasty goodness.

Serve on plates with real maple syrup.
Drink another cup of coffee.
Finish reading Santa's letter.
Get the camera, another cup of coffee and head to the tree.
Watch the Christmas magic.

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