Combining a classic taste of the holidays with low-carb bread
Tis' the season to be egg-noggin', fa la la la la, la la la la...
Hey low-carb officianados, you caught me in the mood for singing carols today because I've got a peculiar recipe to share with you that takes a popular flavor of the Christmas season and infuses it into a breakfast favorite.
Egg nog is one of those uniquely Christmastime pleasures that make waiting for the holidays to come worthwhile. So how about treating your family and guests in your home this year to an Egg Nog French Toast? Oh yeah, and it's low-carb, too! You better believe it, baby!
The secret is the amazing DaVinci Sugar Free Egg Nog Flavored Syrup along with Irene's Low Carb White Bread. At just 4g carbs per slice, you can't beat this delightful holiday treat. Special thanks to our friends at Low-Carb Connoisseur for sharing this recipe just in time for Thanksgiving morning!
LOW-CARB EGG NOG FRENCH TOAST
Irene's Low Carb White Bread
1/2 cup heavy cream mixed with 1/2 cup water
1/2 cup DaVinci Sugar Free Egg Nog Flavored Syrup
1/4 teaspoon salt
1 tablespoon butter
1 tablespoon canola oil
1. Mix cream mixture, eggs, Da Vinci Sugar Free Egg Nog Syrup and salt in a shallow bowl. Dip bread slices into mixture until saturated.
2. Heat butter and oil in a large nonstick skillet. Cook slices in batches 5-6 minutes per side until golden brown. Do not crowd skillet. Add more butter and oil to skillet as needed. Transfer cooked slices to baking sheet to keep warm while cooking remaining slices.
3. Sprinkles slices with cinnamon and Splenda. Finally, garnish with fresh strawberries.