- 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
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.
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