Eggnog French Toast Roll Ups

Using a rolling pin, roll out each piece of white bread to about ⅛ inch (3 mm) thick. Slice off the crusts so each slice of bread is a perfect square.

In a large bowl, whisk together the eggs, eggnog, brown sugar, cinnamon, nutmeg, and flour until well combined.

In a small bowl, mix together the cream cheese, maple syrup, and sage until smooth.

Make the maple sage sausage roll-ups: Spread 2 heaping teaspoons of the cream cheese mixture in a strip on the bottom half of a bread square. Place a breakfast sausage on top of the strip of cream cheese, then carefully roll into a tight log. Repeat to make 3 more sausage roll-ups.

Melt 1 tablespoon of butter in a medium nonstick pan over medium heat.

Gently dip each sausage roll in the eggnog mixture, being careful to keep the seam sealed.

Place the sausage rolls, seam-side down, in the pan and cook until browned all over, 3–4 minutes total.

Drizzle with maple syrup, then serve.

Make the pomegranate raspberry roll-ups: Spread 1 teaspoon of butter in a strip on one side of a bread square, then top with 1 teaspoon of raspberry jam. Place 2 raspberries on their sides on top of the jam, one at the top and one at the bottom of the strip. Sprinkle 1 teaspoon of pomegranate seeds between the raspberries Using your fingers to keep the pomegranate seeds tucked in, carefully roll into a tight log. Repeat to make 3 more pomegranate raspberry roll-ups.

Melt the remaining tablespoon of butter in the same pan over medium heat.

Gently dip each pomegranate raspberry roll in the eggnog mixture, being careful to keep the seams sealed .

Place the pomegranate raspberry roll-ups, seam-side down, in the pan and cook until browned all over, 3–4 minutes total.

Serve with a dollop of whipped cream and a few pomegranate seeds.

Enjoy!