I love serving this breakfast on Christmas morning. Add a rising-sun orange slice and herb-garnish grass to this hearty hardwood and enjoy a taste of the great outdoors.—Jan McCormick, Rosemount, Minnesota
- 2 cups eggnog
- 8 slices day-old bread
- 8 pork sausage links
- Green colored sugar
- Confectioners' sugar
- 4 orange slices and fresh herbs, optional
- Pour eggnog into a shallow bowl; dip both sides of bread in eggnog. In a nonstick skillet, toast bread over medium heat for 2 minutes on each side or until golden brown. Meanwhile, in another skillet, brown the sausage.
- Cut French toast diagonally; place four slices, overlapping slightly, on each serving plate for the tree. Place two sausages at the bottom for the trunk. Sprinkle with sugars. Add an orange slice for the sun and herbs for grass if desired. Yield: 4 servings.
Originally published as Big Pine French Toast in Quick Cooking November/December 2001, p41
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