Description
Creamy, spiced eggnog-soaked brioche, cooked to golden perfection. A festive and unforgettable breakfast or brunch!
Ingredients
Scale
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup eggnog (store-bought or homemade)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 8 slices of brioche bread (or challah, or Texas toast about 1 inch thick)
- 2 tablespoons unsalted butter, for cooking
- Powdered sugar, for dusting
- Maple syrup, for serving
- Fresh berries (strawberries, raspberries, blueberries), for serving
- Whipped cream, for serving
- Toasted pecans or walnuts, for serving
Instructions
- Prepare the Eggnog Custard: In a medium-sized bowl, whisk together the eggs, heavy cream, whole milk, eggnog, granulated sugar, vanilla extract, ground nutmeg, and salt until well combined and the sugar is dissolved. Taste and adjust sweetness or spices as needed.
- Pour the eggnog custard into a shallow dish or baking pan (9×13 inch works well).
- Soak the Bread: Place a slice of bread into the eggnog custard. Let it soak for about 2-3 minutes on each side, or until the bread is thoroughly saturated.
- Carefully remove the soaked bread from the custard, allowing any excess custard to drip back into the pan.
- Repeat steps 3 and 4 with the remaining slices of bread, making sure to soak each slice evenly.
- Cook the French Toast: Heat a large skillet or griddle over medium heat. Add about 1 tablespoon of butter to the skillet and let it melt completely.
- Once the butter is melted and the skillet is hot, carefully place the soaked bread slices into the skillet. Don’t overcrowd the skillet; cook the French toast in batches if necessary.
- Cook the French toast for about 3-4 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
- Flip the French toast carefully with a spatula and cook for another 3-4 minutes on the other side, or until golden brown and cooked through.
- Remove the cooked French toast from the skillet and place it on a wire rack to keep it warm while you cook the remaining slices. You can also keep the French toast warm in a preheated oven (200°F) until ready to serve.
- Add the remaining tablespoon of butter to the skillet and repeat steps 7-10 with the remaining soaked bread slices. Make sure to add more butter to the skillet as needed to prevent the French toast from sticking.
- Serve: Serve the Eggnog French Toast immediately while it’s still warm.
- Dust with powdered sugar, drizzle with maple syrup, and top with fresh berries, whipped cream, and toasted pecans or walnuts, if desired.
Notes
- Bread Choice: Brioche, challah, or Texas toast work well. Use a sturdy bread that can hold up to soaking.
- Eggnog: Use store-bought or homemade eggnog.
- Spices: Experiment with cinnamon, allspice, or cloves.
- Liquor (Optional): Add a splash of rum, brandy, or bourbon to the custard for an adult version.
- Overnight Soak: Soak the bread overnight for a richer flavor.
- Baking Method: Bake at 350°F (175°C) for 20-25 minutes instead of cooking on the stovetop.
- Freezing: Freeze leftover French toast for up to 2 months.
- Serving Suggestions: Serve with fruit compote, chocolate sauce, or caramel sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes