Egg Nog French Toast
Recipe courtesy of Tiffani Thiessen
- 2 cups leftover store-bought or homemade eggnog
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon freshly grated nutmeg
- Pinch Kosher salt
- 8 slices brioche bread
- 4 tablespoons unsalted butter
- maple syrup or powdered sugar, to serve
In a shallow dish, whisk together the eggnog, cinnamon, ginger, nutmeg and salt. Set aside.
Heat a cast iron pan or griddle over medium heat. Melt 1 tablespoon of butter to evenly coat the pan. While the butter heats up, dip the brioche into the eggnog mixture on both sides; note brioche bread will very quickly absorb the eggnog so don’t leave it in the mixture for long. Immediately place on the heated pan and cook 3-4 minutes on the first side, or until the custard is cooked through and the bread is a deep golden brown. Flip and cook for an additional 2-3 minutes on the other side. Repeat with the remaining slices of bread, adding more butter as needed to grease the pan. Serve the French toast immediately with maple syrup or powdered sugar.
Photography by Rebecca Sanbria