Christmas morning is often a whirlwind of relatives and wrapping paper.
This year, take a little time to enjoy the morning. Have a cup of coffee, a moment of stillness, and a big plate of French toast.
Specifically this Eggnog French Toast, which improves on the usual recipe by adding eggnog liqueur to the mix and a topper of caramelized oranges. It comes from St Pierre Bakery, the makers of Parisian-inspired brioche products.
The soft, light brioche keeps its delicate texture even when dipped in egg — and, in this case, eggnog liqueur. "Believe it or not, eggnog is not as common in France as it is in the U.S., but it makes a perfect pairing with our Paris café culture-inspired French toast," said Lynsey Edge, the Head of New Product Development at St Pierre Bakery. Hey, you had us at eggnog liqueur.
The recipe can't make you get along with your siblings or ensure you get something better than socks under the tree this year. But it can definitely improve breakfast.
And some actual eggnog to drink with it couldn't hurt.
Eggnog French Toast
- 8 slices St Pierre Brioche Loaf
- 2 small oranges
- 1 ounce butter
- 1/2 teaspoon ground ginger
- 1 ounce light brown sugar
- 3 eggs
- 200 mL heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons eggnog liqueur
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 2 tablespoons superfine sugar
- Vegetable oil or butter for frying
- Toffee or caramel sauce to serve
- First make the caramelized oranges. Trim the top off each orange then place on a board with the flat (trimmed) ends down. Using a small knife carefully cut downwards, following the curve of the fruit, to remove the peel. Now place the oranges on their sides and cut into thin slices, about one-eighth of an inch.
- Melt the butter in a non-stick skillet over high heat. Add the sugar and ginger and stir then bubble for 3 minutes. Add the orange slices and cook for 1-2 minutes until slightly caramelized. Carefully remove with a spatula and set aside on a plate.
- Add the eggs, cream, vanilla, eggnog liqueur, nutmeg, cinnamon and sugar to a wide bowl and whisk together until well combined.
- Heat a large non-stick skillet over medium high heat and add 1/2 tsp oil and 1/2 tsp butter.
- Dip a slice of brioche loaf into the egg and cream mixture, then add to the skillet. Repeat with another slice or two, depending on how many you can fit in your skillet.
- Fry for a couple of minutes until golden, then turn and cook the other side. Lift out onto warmed plates, then repeat with the other slices.
- Pile up the French toast, then top with the caramelized oranges and drizzle over the toffee or caramel sauce. Serve with an optional eggnog drink on the side.