• 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



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.


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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