An infusion of eggnog and French toast, paired with persimmon warmed in butter and maple syrup.
, sliced, peeled
Brioche (8 slices)
into 8 1-inch thick slices. Use day-old brioche.
Unsalted Butter (2 Tbsp)
Maple Syrup (3 Tbsp)
together in a small saucepan. Add
and stir to coat.
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.
Eggnog (1 cup)
in a shallow bowl until well combined.
Heat a skillet or griddle over medium heat and melt 1 tablespoon of
Unsalted Butter (1/4 cup)
for every two slices of toast you are frying.
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.
Serve topped with warm persimmons, a drizzle of
Maple Syrup (to taste)
and a sprinkle of
Serve and enjoy!
Nutrition Per Serving
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