Cooking Instructions
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Step 1
Slice
Brioche (8 slices)
into 8 1-inch thick slices. Use day-old brioche.
Step 2
Melt
Unsalted Butter (30 g)
and
Maple Syrup (45 mL)
together in a small saucepan. Add
Persimmons (4)
and stir to coat.
Step 3
Cook persimmons over low heat, gently stirring until they are just soft. This can take 5-15 minutes, depending on how firm your fuyu persimmons are.
Step 4
Whisk together
Eggnog (240 mL)
and
Eggs (2)
in a shallow bowl until well combined.
Step 5
Heat a skillet or griddle over medium heat and melt 1 tablespoon of
Unsalted Butter (55 g)
for every two slices of toast you are frying.
Step 6
Dip each slice of brioche into the eggnog coating to thoroughly coat and immediately fry for about 3 minutes on each side until golden brown. Be careful not to burn them.
Step 7
Serve topped with warm persimmons, a drizzle of
Maple Syrup (to taste)
and a sprinkle of
Pomegranate (1)
.
