Today Show: Brian Malarkey
Brian Malarkey, whose restaurants include Seersucker and Herringbone, visited Today Show to put your leftovers to use with a breakfast idea for after the holidays, Eggnog French Toast.
Today Show: Brian Malarkey Egg in a Hole
One simple family-friendly trick at breakfast is the Egg in a Hole. Let your kids choose a cookie cutter shape to remove from a piece of bread. Then place the bread in a skillet to toast it. Crack an egg in the cutout shape and let it cook sunny side up. Kids will love this!
Today Show: Brian Malarkey Eggnog French Toast Recipe Ingredients
Malarkey said he loves that this recipe is interactive and makes it easy to invite kids to help you in the kitchen.
- 2 cups Eggnog
- 4 Eggs
- 8 slices Bread of your choice
- 1/2 stick Butter
- Nonstick Spray
- pinch of Salt
Cranberry Orange Syrup Ingredients
- 2 cups Cranberry Juice
- 1/2 cup fresh Orange Juice
- 2 tbsp Powdered Sugar
- 1/2 cup Honey (or use Maple Syrup)
- 1/2 tsp Cinnamon
Brian Malarkey: Today Show Eggnog French Toast Recipe Directions
- Whisk eggs with salt and eggnog in a mixing bowl until everything is smooth.
- Pour the mixture into a baking dish and coat each side of your bread, letting it soak about five minutes for better absorption.
- Prepare a skillet or saute pan with nonstick spray. Cook four pieces of toast at a time, flipping them over when they are nicely toasted on the first side.
- As you flip, add half the butter to the pan for a great browned flavor.
- Repeat the process until all your toast is cooked.
- Serve French toast with homemade syrup and garnish with powdered sugar.
Cranberry Orange Syrup Directions
- Combine cranberry juice with cinnamon, sugar, and orange juice in a saucepan on medium high.
- Boil and reduce by just over half. Syrup is done when it coats the back of a spoon.
- Let cool to room temperature before serving.