8 INGREDIENTS • 8 STEPS • 25MINS

Eggnog French Toast

Name: Eggnog French Toast
Total time: PT1500.0S
Yield: 4
Ingredients: 8 slice Brioche; 1 cup Eggnog; 2 Egg; 6 tablespoon Unsalted Butter; 4 Persimmon; 3 tablespoon Maple Syrup; 1 Pomegranate; to taste Maple Syrup

Recipe

4.0

1 rating

An infusion of eggnog and French toast, paired with persimmon warmed in butter and maple syrup.

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Eggnog French Toast

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Ful-Filled

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

http://www.ful-filled.com

An infusion of eggnog and French toast, paired with persimmon warmed in butter and maple syrup.

25MINS

Total Time

$3.31

Cost Per Serving

Ingredients

Servings

4

us / metric

8 slices

Brioche

1 cup

Eggnog

2

Eggs

1/3 cup

Unsalted Butter

4

Persimmons, sliced, peeled

3 Tbsp

Maple Syrup

1

Pomegranate, deseeded

to taste

Maple Syrup

Nutrition Per Serving

VIEW ALL

Calories

670

Fat

25.4 g

Protein

15.9 g

Carbs

100.1 g

Add to plan

Eggnog French Toast

Save

Ful-Filled

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

http://www.ful-filled.com

Cooking InstructionsHide images

step 1

Slice Brioche (8 slices) into 8 1-inch thick slices. Use day-old brioche.

step 2

Melt Unsalted Butter (2 Tbsp) and Maple Syrup (3 Tbsp) 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 (1 cup) 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 (4 Tbsp) 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).

step 8

Serve and enjoy!