An infusion of eggnog and French toast, paired with persimmon warmed in butter and maple syrup.
Total Time
25min
4.0
1 Rating
Author: Ful-Filled
Servings:
4
Ingredients
•
8
slices
Brioche
•
1
cup
Eggnog
•
2
Eggland's Best Classic Eggs
•
1/3
cup
Unsalted Butter
•
4
Persimmons
, sliced, peeled
•
3
Tbsp
Maple Syrup
•
1
Pomegranate
, deseeded
•
to taste
Maple Syrup
Cooking Instructions
1.
Slice Brioche (8 slices) into 8 1-inch thick slices. Use day-old brioche.
2.
Melt Unsalted Butter (2 Tbsp) and Maple Syrup (3 Tbsp) together in a small saucepan. Add Persimmons (4) and stir to coat.
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.
4.
Whisk together Eggnog (1 cup) and Eggland's Best Classic Eggs (2) in a shallow bowl until well combined.
5.
Heat a skillet or griddle over medium heat and melt 1 tablespoon of Unsalted Butter (4 Tbsp) for every two slices of toast you are frying.
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.
7.
Serve topped with warm persimmons, a drizzle of Maple Syrup (to taste) and a sprinkle of Pomegranate (1).
8.
Serve and enjoy!
Nutrition Per Serving
CALORIES
670
FAT
25.4 g
PROTEIN
15.9 g
CARBS
100.1 g
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