All Recipes

Egg Nog French Toast White Chocolate Peppermint Trifle

30 Mins
Potato Bread
Made With
Potato Bread


French Toast

6 Slices Martin's Potato Bread

1 1/2 Cups Pre-Made Egg Nog

3 Eggs

1 Teaspoon Cinnamon

1/2 Teaspoon Nutmeg

2 Tablespoons Butter

White Chocolate Pudding

1 Package White Chocolate Pudding

2 Cups Whole Milk

Whipped Cream

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

Serves: 3-4


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

With a sharp knife crush and chop the candy canes and chocolate.

Step 5

In a large drinking glass layer egg nog potato toast, pudding, whipped cream, candy cane and chocolate. Chill and serve immediately.