Forums > Off-Topic Discussion > French Toast soaked in Egg Nog

Photographer

John Jebbia

Posts: 27614

Phoenix, Arizona, US

It's that time of year when I can make one of my favorite breakfast creations. French Toast soaked in Egg Nog with a dash of vanilla, topped with powdered sugar.

Last night when I was in the store getting the ingredients, I went to the syrup section and noticed they had some fancy tiny bottles of pure maple syrup for like $32 a bottle.

My question is, is $32/bottle syrup worth the price?

Nov 14 12 09:57 am Link

Photographer

NothingIsRealButTheGirl

Posts: 33541

Los Angeles, California, US

John Jebbia wrote:
My question is, is $32/bottle syrup worth the price?

Not if you are used to the artificial stuff.

Nov 14 12 10:01 am Link

Photographer

Looknsee Photography

Posts: 21648

Portland, Oregon, US

No, not unless you are the ones selling the little bottles.

Around here, I can get a fairly large bottle of the pure Vermont stuff for less than half that.

Nov 14 12 10:02 am Link

Photographer

Damon Banner

Posts: 85305

Hayward, California, US

John Jebbia wrote:
My question is, is $32/bottle syrup worth the price?

depends on the grade.

Nov 14 12 10:09 am Link

Photographer

Wildcat Photography

Posts: 1486

Valparaiso, Indiana, US

Around here you can get a 8.5 oz bottle of pure Maple Syrup from the US or Canada for around 9.

Yes, it is worth it, tastes much better and is much better for you than artificially favored high fructose corn syrup.

If you do not drink gallons of it a month...it is very worth it to enjoy the good life.

Not to mention supporting these small pure maple syrup companies.

Wildcat

Nov 14 12 10:21 am Link

Photographer

Carlos Occidental

Posts: 10546

Glendora, California, US

Hmm.  French toast with liquid french toast?  Hehe!

French toast is eggs, milk, with maybe a little cinnamon, possibly nutmeg.
Egg Nog, is milk, with eggs, maybe a little cinnamon, possibly nutmeg.

Sounds good to me!

Oh, wait, you mean the bread is originally soaked in Egg Nog? 
I didn't get that part.  I thought it was French Toast with Egg Nog as the syrup.

Nov 14 12 10:39 am Link

Photographer

NothingIsRealButTheGirl

Posts: 33541

Los Angeles, California, US

Carlos Occidental wrote:
Hmm.  French toast with liquid french toast?  Hehe!

French toast is eggs, milk, with maybe a little cinnamon, possibly nutmeg.
Egg Nog, is milk, with eggs, maybe a little cinnamon, possibly nutmeg.

Sounds good to me!

I thought he made the french toast by soaking bread in egg nog, not that he was adding egg nog to already made french toast.

Nov 14 12 10:41 am Link

Photographer

Carlos Occidental

Posts: 10546

Glendora, California, US

Yeah, just barely figured that out.

Gosh, that really sounds like a good idea.  I'm going to have to try it.

Nov 14 12 10:41 am Link

Photographer

NothingIsRealButTheGirl

Posts: 33541

Los Angeles, California, US

OP I think you should try a nog other than egg. Everyone uses egg nog. Branch out into new territory.

Nov 14 12 10:42 am Link

Photographer

Carlos Occidental

Posts: 10546

Glendora, California, US

Maybe, Spam Nog?

Hotdog Nog?  Love the name, anyway.

Whiskey Nog?  No, that's already a standard.

Soy Nog?  Possibly.

Nov 14 12 10:43 am Link

Photographer

John Jebbia

Posts: 27614

Phoenix, Arizona, US

Carlos Occidental wrote:
Hmm.  French toast with liquid french toast?  Hehe!

French toast is eggs, milk, with maybe a little cinnamon, possibly nutmeg.
Egg Nog, is milk, with eggs, maybe a little cinnamon, possibly nutmeg.

Sounds good to me!

Oh, wait, you mean the bread is originally soaked in Egg Nog? 
I didn't get that part.  I thought it was French Toast with Egg Nog as the syrup.

I soak the bread in the egg nog. Though, trial and error has taught me that I need to add more eggs to the batter in order to make it work.

Nov 14 12 10:46 am Link

Photographer

NothingIsRealButTheGirl

Posts: 33541

Los Angeles, California, US

John Jebbia wrote:

I soak the bread in the egg nog. Though, trial and error has taught me that I need to add more eggs to the batter in order to make it work.

And is the egg nog spiked?

Nov 14 12 10:50 am Link

Photographer

Gianantonio

Posts: 8034

Minneapolis, Minnesota, US

John Jebbia wrote:
It's that time of year when I can make one of my favorite breakfast creations. French Toast soaked in Egg Nog with a dash of vanilla, topped with powdered sugar.

Last night when I was in the store getting the ingredients, I went to the syrup section and noticed they had some fancy tiny bottles of pure maple syrup for like $32 a bottle.

My question is, is $32/bottle syrup worth the price?

It must be for some people...

Nov 14 12 11:26 am Link

Model

Gabrielle Heather

Posts: 10064

Middle Island, New York, US

I remember this thread....... minus the syrup question

Nov 14 12 11:51 am Link

Photographer

udor

Posts: 22378

New York, New York, US

I just never got the hang of egg-nogg...

I am too much accustomed to the Dutch Eier Liquoer by Verpoorten!

Nov 14 12 12:07 pm Link

Photographer

Brian Diaz

Posts: 63177

Danbury, Connecticut, US

John Jebbia wrote:
My question is, is $32/bottle syrup worth the price?

Not if you have a shitton of sugar maple trees at home.

Nov 14 12 12:55 pm Link

Photographer

Brian Diaz

Posts: 63177

Danbury, Connecticut, US

The worst part of my Hurricane Sandy experience was throwing out most of the first half gallon of egg nog of this winter.

Nov 14 12 12:57 pm Link

Photographer

hbutz New York

Posts: 3233

Ronkonkoma, New York, US

John Jebbia wrote:
My question is, is $32/bottle syrup worth the price?

oh yes, it is.

Nov 14 12 02:48 pm Link

Photographer

Cherrystone

Posts: 36704

Columbus, Ohio, US

$32 for a tiny bottle? Define tiny?
Is there gold dust piss in it?

I get a quart of pure Grade A medium amber, for about $30-ish.

Nov 14 12 02:57 pm Link

Photographer

D M E C K E R T

Posts: 4786

Las Vegas, Nevada, US

no. it's totally gross.

just get a bottle of log cabin or mrs. butterworth's and resume your happy life.

i think pure maple syrup is perfectly wretched. i'll take the fake stuff 110 times out of 100.

Nov 14 12 07:05 pm Link

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Model

Koryn

Posts: 36708

Boston, Massachusetts, US

I like taking canned pumpkin, whipping it up good with some almond milk and pumpkin pie spice, then soaking thick bread in it and cooking that.

If you get the pumpkin coated into the bread right, and the pan temperature good, it's pretty much the most awesome thing in the whole world.

Nov 14 12 07:08 pm Link

Model

Bella la Bell

Posts: 4451

Kansas City, Missouri, US

Omg. That sounds so yummy right now. Nooommm.

Nov 14 12 10:04 pm Link

Photographer

Carlos Occidental

Posts: 10546

Glendora, California, US

D M E C K E R T wrote:
no. it's totally gross.

just get a bottle of log cabin or mrs. butterworth's and resume your happy life.

i think pure maple syrup is perfectly wretched. i'll take the fake stuff 110 times out of 100.

I'm really with you here.  I'm not fond of pure maple syrup.
I certainly do love Boysenberry syrup, though.  And, I make great homemade grenadine out of pomegranates.  No comparison to shitty Rose's or other store bought grenadines.

Nov 14 12 11:26 pm Link

Photographer

Jerry Nemeth

Posts: 27960

Dearborn, Michigan, US

John Jebbia wrote:
It's that time of year when I can make one of my favorite breakfast creations. French Toast soaked in Egg Nog with a dash of vanilla, topped with powdered sugar.

Last night when I was in the store getting the ingredients, I went to the syrup section and noticed they had some fancy tiny bottles of pure maple syrup for like $32 a bottle.

My question is, is $32/bottle syrup worth the price?

I buy maple syrup from a guy in northern Michigan who makes it every year.  It costs me $25/half gallon.  To make maple syrup takes a lot of work.

Nov 15 12 12:16 am Link

Photographer

Jerry Nemeth

Posts: 27960

Dearborn, Michigan, US

D M E C K E R T wrote:
no. it's totally gross.

just get a bottle of log cabin or mrs. butterworth's and resume your happy life.

i think pure maple syrup is perfectly wretched. i'll take the fake stuff 110 times out of 100.

Ever since I started using pure maple syrup I can't stand the fake stuff!

Nov 15 12 12:19 am Link

Photographer

MN camera

Posts: 1861

Saint Paul, Minnesota, US

Small Fruit Pits wrote:
I get a quart of pure Grade A medium amber, for about $30-ish.

I'm going to recommend you try some Grade B sometime. 

It's better, darker, more strongly flavored, and the people who make the stuff know this.  Because the "Grade B" label doesn't fit with most ideas of being better, it's not a common item.  There are a couple vendors at my local Farmers' Market who sometimes bring some "B" in.  I look for it.

Nov 15 12 02:32 am Link

Model

RocKitt

Posts: 1917

Norfolk, Virginia, US

John Jebbia wrote:
It's that time of year when I can make one of my favorite breakfast creations. French Toast soaked in Egg Nog with a dash of vanilla, topped with powdered sugar.

....

MUST TRY!!

Nov 15 12 09:53 am Link

Photographer

Art Silva

Posts: 9451

Santa Barbara, California, US

I'm Hungry!

Nov 15 12 10:21 pm Link

Photographer

Time to Shoot

Posts: 4724

Arlington, Virginia, US

MN camera wrote:

I'm going to recommend you try some Grade B sometime. 

It's better, darker, more strongly flavored, and the people who make the stuff know this.  Because the "Grade B" label doesn't fit with most ideas of being better, it's not a common item.  There are a couple vendors at my local Farmers' Market who sometimes bring some "B" in.  I look for it.

Def go with Grade B-for the reasons he said.

Nov 16 12 01:08 pm Link