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Nog French Toast - The Best Dessert You’ve Ever Had For Breakfast


Healthy “NOG” is a thing, and it’s a thing you need to know about! I discovered it a few years ago and look forward to it every year. I also figured out how to make the most incredible breakfast ever using it, too. This will surely be our Christmas morning breakfast this year! But first, a little eggnog history:


Eggnog is popular this time of year, although it’s not my thing, to be honest. There is some debate on when it originated, but let’s just say it was way before our time… in the 1600s to 1700s-ish. Traditionally, it’s made of milk, cream, sugar, whipped eggs and can include booze such as brandy, rum or bourbon. Store-bought eggnog in the US doesn’t contain raw eggs, and, whether bought or made from scratch, Americans consume 135 million pounds of eggnog each year - that’s a bajillion grams of sugar — YIKES! This holiday drink is high in calories (can be over 300 calories in a serving) and is really very high in sugar. Some store bought eggnogs contain up to 50g of sugar in one serving. That alone is a reason to use your NOGgin and pass on this popular holiday drink.

You already know how I feel about sugar. If you don’t, you can read THIS BLOG all about Sugar Addiction and THIS BLOG about 15 Smart Swaps to eliminate sugar intake.

To be honest with you, I hate traditional eggnog. Sorry if you came here to hear about how amazing eggnog is. But, I have something way better for you, anyway, so keep on reading. You will fall in love with this healthy Nog and my sweet breakfast treat, too!


​I got this idea randomly when I was trying to figure out what to make my mom for breakfast. She can’t eat eggs, and so many breakfasts contain eggs. Once I had the idea, I couldn’t wait to try it, and that night when we got home from a long day I decided to give it a try and, boy oh boy, I couldn’t even wait to make it the next day for breakfast!

Healthy nog is as real as Christmas, friends! Malk Organics has a Maple Pecan Nog that is limited every holiday season and it’s divine. I LOVE it! This is the only nog that I will drink. I have served it to traditional nog lovers, and they all agree that it’s fabulous so you must give it a try!

Plus, the ingredients are: filtered water, sprouted pecans, maple syrup, vanilla, vanilla beans, cinnamon, nutmeg and Himalayan sea salt — all Organic, paleo, vegan, gluten free, gum free and 1000000% tasty!


Let’s talk about bread: I tried it with 4 different types of bread…

  1. THIS Gluten Free Vegan Sourdough bread from BreadSRSLY! (Use code KrystensKitchen for discount).

  2. I tried it with Real Phat Foods Keto friendly bread! It's gluten free, nonGMO, grain free, paleo & low carb.

  3. I even tried it with some Gluten Free Brioche bread from Follow Your Heart

  4. I also tried it with this Paleo, Gluten Free, Grain Free, Simple Mills Artisan Bread Almond Flour Mix (my favorite of all Simple Mills line though I am obsessed with it all).


What do these breads have in common? They all worked with this recipe! Use what works for your family and your family’s needs. I ended up using BreadSRSLY bread for my Mama (because it’s egg free), and she freaked out and LOVED it!

I have used Simple Mills Artisan Bread Almond Flour Mix for EVERYTHING, and this is my newest fav… making a loaf for Nog French Toast! This mix is so versatile, and you can do so much with it! It’s one of my favorites, plus it’s grain free, yeast free, easy to make, dairy free, soy free, paleo and gluten free!

Lastly, I will leave you with this: The taste, the smell, the flavor… the only way I can describe it is like a piping hot churro at Disneyland.

It’s filled with flavor, tastes like the greatest sweet breakfast you have ever had in your life, and it will blow your mind upon the first bite! I have made it using grass-fed butter and olive oil, although you could use coconut oil or Miyoko’s vegan butter or something else that you prefer. Either way, you will say OH HOLY NOG FRENCH TOAST!

IT'S THE BEST DESSERT YOU'VE EVER HAD FOR BREAKFAST!


PS — On top, I mixed my favorite nut butter with some of the Malk Organics Pecan Malk Nog, cinnamon and maple syrup. I don’t have any measurement for it, but play with the idea and put it on your french toast, pancakes and anything else your cheerful heart desires!

Let’s get to it!


__________

INGREDIENTS

Simple Mills Artisan Almond Bread Mix (prepared as a loaf)

Malk Organics Pecan Malk Nog

bread of choice

fat of choice (oil, butter, vegan butter)

cinnamon

optional toppings: nut butter, honey, pecans, nuts, seeds, fruit, that spread I talked about*

*Spread Recipe:

Mix in a small bowl:

2-3 TB Artisana Organics Cashew Butter

1 TB Maple Syrup

1.5 TB Malk Organics Pecan Malk Nog

dash of cinnamon

Directions:

If using a Simple Mills Loaf, prepare the loaf according to the directions on the box. Plan to do this the night before, if you can to save time, but you and I don’t have all the time in the day as you’re reading this so do what’s best for you. Prepare the loaf, allow it to cool, cut into bread slices.

In a shallow bowl, jar, dish (I used a glass food storage container) pour about 3/4 cup of Malk Organics Pecan Malk Nog. You can do two at a time if you have 2 containers as seen in photo.

Put a slice of bread in each container and allow the bread to soak up the nog. Give it at least 2 minutes before you flip it to the other side. Don’t get impatient with this step.


Turn your cast iron skillet on medium/high heat and add some grass fed butter, olive oil, vegan butter, coconut oil or another fat of choice. Wait until the skillet is really hot before you cook the bread. You want to hear it sizzle.


Carefully lift the bread out of the nog and allow the excess to drip off into the container. Carefully place the bread into the skillet, it should sizzle.

Let it cook for about 2 minutes and flip. It should show some color.

Let the other side cook for about 2 minutes.

Serve hot with syrup, nut butters and anything else you’d like.

Enjoy!



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For questions, comments or inquiries, please email Krysten at krystenskitchen@icloud.com.