Eggnog French toast
Thick slices of brioche soaked in a nutmeg-spiced eggnog custard and pan-fried in butter until golden. A festive holiday breakfast with maple syrup.
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 670 kcal
Ingredients
Method
Whisk the eggs, eggnog, cinnamon and nutmeg in a shallow dish until smooth.
Heat a large skillet over medium-low heat and melt half the butter.
Dip 2 slices of bread into the custard for about 10 seconds per side so they soak up some but don't fall apart.
Cook until deep golden on the bottom, then flip and cook the second side until golden and the center feels set when pressed.
Keep warm on a plate while you cook the remaining slices in the rest of the butter.
Serve dusted with powdered sugar and a pinch of nutmeg, with maple syrup poured over.
Tips
- Eggnog has sugar in it, so keep the heat at medium-low; too high and the outside burns before the custard sets.
- Slightly stale bread soaks up the custard without going soggy. Fresh bread works fine with a quicker dip.
- Brioche is sold sliced in most supermarkets; a thick-cut white sandwich loaf works too.
