Eggnog Waffle French Toast

With a title like that, I'll bet many of you are scratching your heads. Is it a waffle? Is it French Toast? Is it a deliciously creamy holiday beverage?

Well, let me tell you, it's a little bit of all of those things, but what it really is is 100% deliciousness! And the best part? Eggnog Waffle French Toast lets you have all the holiday yumminess of eggnog for breakfast - with a fraction of the guilt!

A few weekends ago, Matt made a jumbo batch of waffles. This was an act of love since a) he doesn't really like waffles and b) he made a lot of them. So many, in fact, that we ended up with a freezer full. I kept forgetting about them until they literally jumped out at me the other day. I took that as a sign (a sign that we need to empty our freezer!) and began to rack my brain for other ways to serve them - and just like that, the idea for Waffle French Toast was born.

Matt is a pancake guy, but I've always preferred waffles because their unique shape gives them optimum syrup-to-surface ratio. Unfortunately, they can sometimes be a little bland. Add in the flavor of french toast, though, and you've got the perfect breakfast: lots of syrup, lots of flavor, and even a bit of protein (from the egg) thrown in.

They're also a great blank canvas - which is where the eggnog comes in. I had originally planned to make them with milk, but since Matt came home with a surprise carton of eggnog this week, I just couldn't resist. I amped up the festive flavor with an extra pinch of nutmeg and enjoyed an awesome seasonal breakfast treat. Served with a dusting of powdered sugar and a drizzle of eggnog on top, they became an indulgence. Of course, you can swap the eggnog for milk and add any seasonings or flavors you like - the world is your waffle-shaped, french toast-flavored oyster!

Egg Nog Waffle French Toast (for one)

2 pre-baked waffles
1 large egg, beaten
2 Tablespoons eggnog
Freshly grated nutmeg, to taste

Heat a small pat of butter in medium frying pan over medium heat. In a shallow dish, combine beaten egg, eggnog and nutmeg. Whisk until well blended. Dredge one side of the waffle thoroughly in the egg mixture, making sure the mixture gets into the waffle holes. Flip and do the same for the other side. Repeat the process for the second waffle. Cook in pan until egg is cooked and lightly browned, 2-3 minutes each side. Serve immediately with a drizzle of eggnog or pancake syrup.

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