Eggnog-Dipped French Toast

For each person, or for quantity desired:
2 slices Texas Toast (or 1” thick slices of French bread)
1 egg
1/4 cup eggnog
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon finely grated fresh orange zest
1 “pat” (1/2 tablespoon) butter
1/2 teaspoon wheat germ or granola (optional)
1 tablespoon frozen berries (thawed)
(I use the strawberry/raspberry/blueberry blend)

Preheat skillet or griddle to low-medium heat. Drop 1 tablespoon of butter onto the heated surface and allow it to melt; spread melted butter evenly over heated surface with the back of a spatula. (Add more butter if necessary.) Measure frozen berries into a small bowl; set aside to thaw. Whisk together: egg(s), LDF eggnog, cinnamon, vanilla, and orange zest. If the mixture seems too thick, add a small amount of Longmont Dairy half & half or milk.

Dip bread into egg mixture, coating both sides. Place onto the hot griddle, and cook for approximately 3 minutes, until golden brown. Turn slices over, place a pat of butter onto each slice of French toast, and allow the second side to cook for approximately 3 minutes. Sprinkle cooked French toast with wheat germ or granola, and a heaping teaspoonful of thawed berries.

From the kitchen of Deb MacNeil