Eggnog French Toast With Maple Butter & Berries

20m
Prep Time
25m
Cook Time
45m
Ready In

Recipe: #30363

September 18, 2018

Categories: French Toast



"From one of our national supermarkets free monthly magazine December '17."

Original is 8 servings
  • TO SERVE

Nutritional

  • Serving Size: 1 (143.7 g)
  • Calories 405.8
  • Total Fat - 21.7 g
  • Saturated Fat - 11.7 g
  • Cholesterol - 203.7 mg
  • Sodium - 462.2 mg
  • Total Carbohydrate - 41.3 g
  • Dietary Fiber - 1.9 g
  • Sugars - 13 g
  • Protein - 11.4 g
  • Calcium - 207.4 mg
  • Iron - 3 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Using an electric mixer, beat butter until light and fluffy and then add maple syrup and beat until combined and set aside until required.

Step 2

Place eggs, cream, sugar, brandy, rum and spices in a large bowl and whisk until combined.

Step 3

Spray a large non-stick frying pan with oil and heat over medium heat.

Step 4

Dip 1 slice of the brioche into the egg mixture to evenly coat and allow excess to drain off and place into pan and cook for 2 to 3 minutes on each side or until golden and crisp and set aside to keep warm.

Step 5

Repeat with remaining brioche, lightly greasing the pan between slices.

Step 6

Serve the French toast with maple butter, berries and syrup.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Make sure to use a high-quality brandy and rum for the best flavor.
  • If you don't have caster sugar, you can substitute it with regular granulated sugar.

  • Substitute the heavy whipping cream with coconut milk for a dairy-free version. This substitution will make the recipe vegan-friendly and provide a delicious coconut flavor.
  • Substitute the brioche bread with whole wheat bread for a healthier option. This substitution will provide a higher fiber content and a nuttier flavor.

Cinnamon Sugar French Toast Dip 1 slice of the brioche into the egg mixture to evenly coat and allow excess to drain off. Sprinkle with a mixture of 1/4 cup caster sugar and 1 teaspoon ground cinnamon and place into pan and cook for 2 to 3 minutes on each side or until golden and crisp and set aside to keep warm. Repeat with remaining brioche, lightly greasing the pan between slices.



Banana Pancakes with Caramel Sauce.

RECOMMENDED DISH DESCRIPTION: Banana Pancakes with Caramel Sauce is the perfect accompaniment to Eggnog French Toast with Maple Butter & Berries. The sweetness of the caramel sauce and the bananas will balance out the richness of the Eggnog French Toast, creating the perfect breakfast combination.


Cinnamon-Sugar Donuts: Cinnamon-Sugar Donuts are a classic breakfast treat that pairs perfectly with Banana Pancakes with Caramel Sauce. The sweetness of the cinnamon-sugar coating and the light, fluffy donuts will provide a perfect contrast to the richness of the Eggnog French Toast, creating a balanced and delicious breakfast.




FAQ

Q: How do I make the maple butter?

A: Beat the softened butter until light and fluffy, then add the maple syrup and beat until combined. Set aside until ready to serve.



Q: How long should I beat the butter for?

A: Beat the butter until it is light and fluffy, which should take about 2-3 minutes. Be sure to scrape down the sides of the bowl as needed.

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Fun facts:

Fun Fact 1: Eggnog is believed to have been brought to the United States by British settlers in the 18th century. It has been enjoyed by many famous people, including George Washington who was known to make his own eggnog with rye whiskey, rum, and sherry.

Fun Fact 2: The French toast dish is believed to have originated in ancient Rome, where it was known as "pan dulcis". It was popularized in France in the 16th century, where it was known as "pain perdu", which translates to "lost bread".