Eggnog French Toast Recipe

As winter winds whisper through frosted landscapes and the world dons a magical cloak of holiday cheer, there's something truly enchanting about bringing the warmth and aroma of festive kitchens to life. And what better way to awaken your taste buds to the spirit of the season than with a decadent twist on a breakfast classic? Welcome to a culinary adventure that marries the rich, velvety essence of eggnog with the comforting embrace of French toast, creating a symphony of flavors that dance on your palate and evoke the joyous melodies of the holidays.

EGGNOG FRENCH TOAST RECIPE

Recipe from Food Beast

Image Source: St Pierre Bakery / Food Beast

INGREDIENTS

• 8 slices St Pierre Brioche Loaf

• 2 small oranges

• 1 oz butter

• ½ tsp ground ginger

• 1 oz light brown sugar

• 3 eggs

• 200ml heavy cream

• 1 tsp vanilla extract

• 2 tbsp Eggnog liqueur

• ½ tsp ground nutmeg

• 1 tsp ground cinnamon

• 2 tbsp superfine sugar

• Vegetable oil or butter for frying

• Toffee or caramel sauce to serve

METHOD

1. First make the caramelized oranges. Trim the top off each orange then place on a board with the flat (trimmed) ends down. Using a small knife carefully cut downwards, following the curve of the fruit, to remove the peel. Now place the oranges on their sides and cut into thin slices about ⅛th of an inch

2. Melt the butter in a non-stick skillet over high heat. Add the sugar and ginger and stir then bubble for 3 minutes. Add the orange slices and cook for 1-2 minutes until slightly caramelized. Carefully remove with a spatula and set aside on a plate

3. Add the eggs, cream, vanilla, Eggnog liqueur, nutmeg, cinnamon and sugar to a wide bowl and whisk together until well combined

4. Heat a large non-stick skillet over medium high heat and add ½ tsp oil and ½ tsp butter

5. Dip a slice of brioche loaf into the egg and cream mixture then add to the skillet. Repeat with another slice or two, depending on how many you can fit in your skillet

6. Fry for a couple of minutes until golden then turn and cook the other side. Lift out onto warmed plates then repeat with the other slices

7. Pile up the French toast then top with the caramelized oranges and drizzle over the toffee or caramel sauce to serve. Serve with an Eggnog drink on the side if you like.