That is as in the ghost of immediate Christmas past!
Great to use up the last smidgens of holiday leftover ingredients, as well as a final weaning off the sweetish stuff and on to broccoli.
Sour Dough Eggnog French Toast with Cinnamon Syrup
Soak slabs of sour dough (or other leftover suitable bread; best if at least a day old, more preferably) in egg nog. Sprinkle with a little nutmeg and cover in foil; put in refrigerator overnight.
The next day, crush 1 cup of dry cornflake type cereal and sliced almonds into a mixture, which should be not crumbs, but just flattened. Dredge the eggnogged bread with the cornflake/almond mixture. Either fry on both sides the way you would a pancake, or, bake on a cookie sheet until firm and toasted.
Serve hot with real maple syrup and sprinkle with ground cinnamon. Top with slices of fresh banana.
Not So Icky Sweet Gingerbread, No Frosting
This one’s easy! Buy a box of gingerbread mix; bake according to instructions. While it’s really yummy with homemade lemon buttercream frosting (I’m just sayin’…), you can also just cut the baked gingerbread into squares and serve with room temperature warmed cinnamon cream cheese.
Both of these recipes just beg for hot, black coffee.
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