6 large Eggland’s Best eggs
1¼ cups Longmont Dairy Cinnamon Eggnog
¼ cup Longmont Dairy Vanilla Pro-to-Go
6 slices 1-inch-thick bread (a heavy, day old bread works best)
4 tablespoons vegetable oil
4 tablespoons unsalted butter
Toppings like pure maple syrup and fresh raspberries
Whisk the eggs, then add the Cinnamon Eggnog and Vanilla Pro-to-Go in a medium bowl.Place the bread in a shallow baking dish that is large enough to hold the slices in a single layer. Pour the egg mixture over the bread and soak for 10 minutes. Turn the slices over and soak for 10 minutes.
Preheat the oven to 250°F and place a wire rack on a baking sheet. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup or fresh raspberries, if desired.