Winter break is approaching which means we all have more time to sleep, play and make French toast. To add some holiday spirit, let’s add eggnog to the mix – I promise you won’t regret it.

This recipe literally has only four ingredients, takes no more than thirty minutes to make and can feed six people. Don’t have six mouths to feed? Pop the left over French toast in the freezer to have ready at a moment’s notice for the hectic days that leave little time to cook.

This recipe contains a lot of eggs, which also means you will be loading up on your protein with breakfast and will stay full longer throughout the day. These are especially great to make during finals week before the rush of no – break classes and tests. Eat up, because there’s nothing worse than having a loud growling stomach in a quiet class full of 100 other people.

Pick up a carton of eggnog for this recipe and save what’s left of it for a rich and tasty meal later on.

Eggnog French Toast

1 cup eggnog

6 eggs

1⁄4 teaspoon nutmeg

6-8 slices of bread

In a measuring cup, combine eggnog, eggs and nutmeg and mix to- gether with a whisk Once thoroughly mixed, pour liquid into a shallow bowl wide enough to fit a slice of bread.

If desired, add other spices such as cinnamon and allspice for more flavor.

Dip both sides of the bread in the egg mixture until the bread is completely saturated. Then move the slice from the bowl to a nonstick or lightly greased pan on medium heat. Cook each slice of bread for one to two minutes or until golden brown. Once you place a piece of bread on the skillet, place another piece into the egg mixture to keep a steady cooking pattern going.

While still warm, butter the French toast and sprinkle lightly with powdered sugar to create an appealing, sweet topping. Enjoy these scrumptious babies with a side of hot chocolate the next time the rain is pouring down outside – there is nothing like being cuddled up inside on a cold morning with a sweet meal to fill you up.

Alex Mecredy can be reached at [email protected]