Egg Nog French Toast White Chocolate Peppermint Trifle
6 Slices Martin's Potato Bread
1 1/2 Cups Pre-Made Egg Nog
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
2 Tablespoons Butter
White Chocolate Pudding
1 Package White Chocolate Pudding
2 Cups Whole Milk
1 Cup Heavy Whipping Cream
3 Tablespoons Sugar
6 Large Candy Canes, crushed
6 (1.55 Ounces) White Chocolate Candy Bars, broken into small pieces
In a 9 by 9 baking dish whisk the 3 eggs, cinnamon, and nutmeg into the egg nog. Heat a large nonstick frying pan on medium heat. Melt a little butter in the frying pan. Soak bread a slice at a time on both sides and fry until light golden brown. Repeat, chop into small squares and set aside.
In a medium bowl beat pudding mix and 2 cups of cold milk for 2 minutes with a whisk. Place bowl in refrigerator to set and chill.
Combine the cream and sugar in a chilled metal bowl. Use an electric mixer to whip the cream to stiff peaks. Refrigerate until ready to use.
With a sharp knife crush and chop the candy canes and chocolate.
In a large drinking glass layer egg nog potato toast, pudding, whipped cream, candy cane and chocolate. Chill and serve immediately.