This recipe from Driscoll’s Berries tastes best when using slightly stale bread and soaking it overnight in the eggnog mixture. You can, however, make it at the last minute without the advance prep work.
For Christmas breakfast, most of the prep can be done the night before. In the morning, just brown the toast and trim to assemble your tree. Place it on the dining table and watch the tree disappear quickly!
You’ll have more berries than you need to decorate the Christmas tree, so serve them in a bowl on the side. Find more berry-laden recipes at Driscolls.com.
RECIPE: CHRISTMAS TREE EGGNOG FRENCH TOAST
Ingredients For 4 Servings
1. LINE a large, shallow baking pan with bread slices. Mix the eggnog with the eggs, vanilla and cinnamon in a medium bowl. Pour the eggnog mixture over the bread, turning the slices once to coat both sides. Cover pan with foil and refrigerate overnight.
2. HEAT a greased griddle over medium heat. Cook the bread slices about 2 minutes per side, or until golden brown and cooked through. Remove from pan then cut the 2 bottom corners off at an angle leaving the top crust intact. Bottom of the slice should now be in a V pattern.
3. PLACE the slices on a platter and create a berry Christmas tree by layering berry slices V side up to form a pyramid shape. Arrange a single blackberry as a stump, sliced strawberries for the tree skirt and 6 raspberries as a tree topper. Then create a garland of small blueberries. Top with dusting of nutmeg and powdered sugar for snow. Serve with an optional side of maple syrup, and a bowl of the extra berries.
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