 |
Eggnog French Toast
 Print Version |
 Email To A Friend
1 qt. canned egg nog (Broden's)
2 slices bread per person (preferably several
days old
Spray griddle with Pam (may use margarine). Dip each slice into egg nog. Cover both sides of the bread. Brown both sides on griddle. Serve with pancake syrup. Since canned egg nog needs no refrigeration, even though it is heavier to pack, this works well toward the end of your trip when you probably have some dried out bread.
Print |
Back to Camping / Outdoor Recipes |
Back to Main Recipe Page
|
