Ingredients
Units
Scale
FOR THE FRENCH TOAST:
- 8 1″ thick slices of day old brioche (we use Pasquier brand available at Whole Foods & Trader Joes)
- 1 cup high quality egg nog (we use Clover organic)
- 2 eggs
- 4 tbsp unsalted butter
- *see notes below for oven baked method
FOR THE PERSIMMON & POMEGRANATE TOPPING
- 4 fuyu persimmons, peeled, seeded & sliced
- 3 tbsp maple syrup
- 2 tbsp unsalted butter
- 1 pomegranate, de-seeded
- maple syrup to serve
Instructions
- Melt the 2 tbsp of butter & 3 tbsp of maple syrup together in a small saucepan – add prepared persimmon slices & stir to coat
- 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)
- Whisk together eggnog & eggs in a shallow bowl until well combined
- Heat a skillet or griddle over medium heat & melt 1 tablespoon of butter for every two slices of toast you are frying
- Dip each slice of bread into the eggnog coating to thoroughly coat & immediately fry for about 3 minutes on each side until golden brown, being careful not to burn them
- Serve topped with warm persimmons, a drizzle of maple syrup & a sprinkle of pomegranate arils
Notes
FOR ALTERNATE OVEN BAKED METHOD:
Butter a baking pan that will snugly fit the 8 slices of bread layered over one another.
Increase the eggnog to 1 1/2 cups & whisk together with three eggs for the coating.
Dunk all of the bread in the eggnog coating & arrange in the baking pan.
Pour excess coating over the bread in the pan & allow to soak for at least one hour and up to overnight in the fridge.
When ready to bake, pre-heat oven to 350°F for 30 minutes or until puffed and golden brown.
While the french toast bakes, prepare the fruit topping & serve as above
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Serving Size: 2 slices