Eggnog French Toast with Maple Butter & Berries – sound delicious? It is!
It’s early Christmas morning here in Australia and I’m up preparing a hearty breakfast in which to prepare us all for the massive task of opening presents.
I saw this recipe in the Woolworths Fresh Magazine and I have to admit it looked yum. Not really one for doing much on Christmas morning, because, let’s face it, today is really about family, presents, never ending eating and drinking. It is almost an entire day of grazing on various little morsels of food and then spending the afternoon either in the pool, or lying in a very cool place in which to catch a bit of shut-eye.
This dish is, oh so tasty. The maple butter, fresh berries and drizzles of maple syrup, isn’t that enough to get your mouth watering? The eggnog batter is easy to make and adds just that little extra without being over-powering. It is a filling dish without being heavy and keeps everyone full until Christmas lunch.
How do you start your Christmas morning?
Here is the link to the Fresh Magazine Recipes | Woolworths website: https://www.woolworths.com.au/shop/recipedetail/6495/eggnog-french-toast-with-maple-butter-berries or scroll below.
Eggnog French Toast with Maple Butter & Berries
Ingredients
- 100 grams butter softened
- 2 tablespoons maple syrup
- 6 eggs
- 1 cup whipping cream
- 1/4 cup caster sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 loaf sliced brioche bread
- fresh mixed berries, extra syrup, icing sugar to serve
- butter to melt if not using oil in pan
Instructions
-
Using an electric mixer, beat butter, until light and fluffy. Add maple syrup and beat, until combined. Set aside until required.
-
Place eggs, cream, sugar, vanilla extract in a large bowl and whisk until combined.
-
Spray a large non-stick frying pan with oil and heat over medium heat. Dip 1 slice of the brioche into the egg mixture to evenly coat. Allow excess to drain off and place into pan. Cook for 2-3 minutes on each side or until golden and crisp. Set aside and keep warm.
-
Repeat with remaining brioche, lightly greasing the pan between slices. Serve the French toast with maple butter, berries and syrup.
Recipe Notes
- For an alcohol-free version, simply replace the brandy and rum with 2 teaspoons vanilla extract.
How to make Eggnog French Toast with Maple Butter & Berries at your place:
— 001 —
Using and electric mixer, beat butter until light and fluffy. Add maple syrup and beat until combined. Set aside until required.
Tip: I simplified this step and combined both the butter and maple syrup and then beat until light and fluffy. Either way, you will get the same result.
— 002 —
Place eggs, cream, sugar, brandy, rum and spices in a large bowl and whisk until combined.
Tip: I made an alcohol free version in which I replaced the alcohol for 2 teaspoons of vanilla extract.
— 003 —
Spray a large non-stick frying pan with oil and heat over medium heat. Dip one (1) slice of the brioche into the egg mixture to evenly coat. Allow excess to drain off and place into pan. Cook for 2-3 minutes on each side or until golden and crisp. Set aside and keep warm.
Tip: I used butter instead of oil. To keep warm, I set my oven to 50 – 100 degrees C and added the cooked toast to a plate until I was ready to serve for everyone.
— 004 —
Repeat with remaining brioche, lightly greasing the pan between slices. Serve the French toast with maple butter, berries and syrup.
Tip: for an extra bit of pizzazz I dusted ours with icing sugar.
[yumprint-recipe id=’31’]
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