An English twist on a French dish, it's pain perdu crossed with eggnog!
There's already a good amount of overlap between these two dishes: eggs, milk or cream, sugar, and spices. Eggnog tends to have rum, whisky, or brandy, so we've added brandy extract to this recipe to give it that familiar kick of boozy flavor without the copious amounts of alcohol.
Great for a Christmas morning brunch for the whole family. Top each plate with freshly whipped cream for a delectable treat.
Ingredients
4 large eggs
½ cup heavy cream
¼ cup granulated sugar
1 tsp brandy extract
½ tsp nutmeg, ground, plus more for serving
⅛ tsp kosher salt
8 slices brioche (stale is best)
Butter, for frying
Fresh whipped cream, for serving
Directions
Position a rack in the center of the oven and preheat to 200°F/95°C. Place a baking sheet in the oven to keep warm.
Whisk together the eggs, sugar, brandy extract, nutmeg, and salt. Add the cream and stir through. Pour half the mixture into a dish or pie pan and dip each piece of bread 1 second on each side. Replenish the custard as needed. Transfer each slice into a baking sheet to allow the custard to soak through.
In a 10-12" skillet over medium heat, melt about 1 tbsp of butter for every two slices of bread. Fry each piece of bread until golden brown, 3-4 minutes on each side.
Transfer the French toast to the warmed baking sheet in the oven until the remaining slices are cooked. To prevent burning, wipe out the skillet and add fresh butter between each fry.
Serve warm with fresh whipped cream and a dusting of ground nutmeg.
Buy the spices you need to make this recipe!
