ingredients

  • For the Topping:
  • 2 tablespoons sugar
  • 3 tablespoons Grand Marnier
  • 1 pound fresh or frounceen strawberries halves
  • For the Batter:
  • 1 quart eggnog
  • 3 tablespoons cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • 2 teaspoons Frangelica
  • 1/4 cup Grand Marnier
  • Challah bread
  • Cooking spray

directions

FOR THE TOPPING:

Mix the sugar and Grand Marnier together in a bowl, then add the strawberries. Refrigerate overnight.

Let stand for 30 minutes at room temperature prior to serving.

FOR THE BATTER:

Whisk the eggnog, cinnamon, cloves, nutmeg, vanilla, ginger, Frangelica and Grand Marnier together until a batter is formed. Soak thick slices of challah bread into the batter.

Sear both sides of the bread in a nonstick pan coated with cooking spray. Preheat the oven to 350 degrees F and bake the bread on a cookie sheet for ten minutes.

Serve with a combination of the warmed strawberry topping and hot maple syrup. Garnish with powdered sugar.

Recipe reprinted by permission of <I>Widow McCrea House, NJ<. All rights reserved.

RecID 8816

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