Before discovering my multiple food allergies, I always eagerly looked forward to my annual Christmas breakfast of Holiday French toast made with eggnog and Italian pannetone bread (which is only available during the holidays). I haven't had any since 2006 and miss miss miss it!
But since I've been hearing great reviews about the @So_Delicious coconut eggnog, I am going to try it this year. And use Glutino's #gf raisin bread to simulate the pannetone. So Delicious already has a recipe on their site, so I'm gonna try this one first before tinkering. I couldn't link directly to the recipe, so copied it here.
If anyone has already tried it, please share your comments here or on my Facebook page!
Holiday Nog French Toast Recipe from So Delicious Dairy Free
By Gail Davis
2 ripe bananas
2 cups So Delicious® Coconut Milk Nog
1/2 tsp cinnamon
1 tsp vanilla
8 slices hearty whole-grain, sourdough, or gluten-free bread
cinnamon sugar (combine ground cinnamon and evaporated cane crystals—optional)
Blend bananas, coconut nog, cinnamon, and vanilla in a blender and pour into a pie plate or wide bowl. Heat a griddle or skillet coated with a thin layer of coconut oil.
Gently dip the bread slices, one at a time into the plate or bowl, letting slices soak up mixture for a few seconds, then carefully turn to coat the other side. Transfer
bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Sprinkle with cinnamon sugar, if desired, and serve hot
with (or without syrup) and fresh berries. Serves 4.