Egg Nog for Breakfast

29 Dec

I have officially tried 3  dairy-free “egg” nogs this holiday season, Earth Balance, So Delicious, and Silk versions.

The Silk Nog was by far the closest thing to egg nog. Yup here I go comparing the real thing. Even if you ask my brother he’ll tell you that it’s not quite egg nog. It was thick and noggy with a slight taste back to soy. The So Delicious brand was excellent at first sip, but once it goes down, that coconut aftertaste kind of ruined the initial egg nog taste. It’s not a bad thing, just not what I was expecting after that first sip. The Earth Balance brand was thinner and some of the spices just didn’t add up to egg nog so it wasn’t our favorite.

One awesome thing I learned from So Delicious was that you could make Egg Nog French Toast! Since we celebrated Christmas early at my in-laws and planned to be there for the week , we had hit Whole Foods earlier. We bough a loaf of brown rice bread and the egg nog. (BTW, I couldn’t find the So Delicious brand at my Whole Foods, weird). Knowing that towards the end of the week our loaf of bread would not be eaten by anyone but ourselves, we decided to try out the recipe for French Toast. I actually saw the recipe online so I was searching for it on the computer and my husband tells me the next day that it was right on the carton, duh! We had so much batter left over that we ended up making french toast twice.

Ingredients:

  • 2 ripe banans
  • 2 cups So Delicious Coconut Milk Nog
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 8 slices gluten-free bread (We used Life is Good Brown Rice Bread)
  • Earth Balance Buttery Spread

Blend bananas, coconut nog, cinnamon, and vanilla in a blender and pour into bowl. Immerse bread slices into the bowl letting them soak up mixture on all sides.

Heat a non-stick pan on Med-High and add a layer butter. When pan is hot, add the bread slices to the pan, heating slowly until bottom is golden brown. Turn and brown the other side.

Serve with maple syrup

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