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
Recommended: 50 Festive Christmas Brunch Ideas
VERIFIED BY Taste of Home Test Kitchen
- 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 egg nog. In a nonstick skillet, cook 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. If desired, add an orange slice for the sun and herbs for grass. Yield: 4 servings.
Originally published as Big Pine French Toast in Quick Cooking November/December 2001, p41