Miss Carroll’s Eggnog French Toast with Chocolate Swirl Brioche

Miss Carroll's Kitchen - December 2023

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Day-old Brioche bread is best for French toast because fresh bread tends to get gummy in the eggnog mixture. Put the bread on a wire rack and let set out overnight - this will give you the best French toast. Stale is better than fresh in this case.

The eggnog is sweet enough without adding additional sugar to the mixture and provides a nicely browned and caramelized outside - so delectably yummy!

Other additions that go well with French toast are cinnamon and nutmeg. Try some variations depending on your preferences.

You will be the Queen (or King) of your household when you offer your family slices of this delicious French toast!

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: Makes 8-10 slices of French toast

Cooking Equipment

Mixing shallow dish
Large cast-iron skillet
Measuring Cups and Spoons
Whisk
Spatula
Knife
Cutting board

Eggnog French Toast with Chocolate Swirl Brioche Ingredients

One cup of Eggnog
2-3 whole eggs
3 tablespoons of butter, or more as needed
1 tablespoon of vanilla extract
One loaf of Chocolate Swirl Brioche (I found it in the Walmart Bakery)
Sweetened whipping cream - 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract
Fresh strawberries
Fresh raspberries

Eggnog French Toast with Chocolate Swirl Brioche Directions

Heat an iron skillet over medium heat.
Whisk together the eggnog, eggs, and vanilla extract until fully combined.
Pour into a shallow dish (I use a pie pan).
Slice Brioche into ¾-1-inch slices.
Dip both sides of the sliced Brioche into the eggnog mixture, soaking the bread completely making sure both sides are fully covered. Allow excess eggnog mixture to drip off the bread while the skillet heats up.
Spread 1-2 tablespoons of butter in the skillet, then cook 2-3 slices of bread until golden brown on both sides. Repeat with the remaining slices of bread. You may need to add more butter to the skillet in between rounds of bread.
Serve immediately with a strawberry half, sweetened whipped cream, and 2 raspberries.
Best eaten warm straight from the skillet.

Sweetened Whipping Cream

For each 1 cup of heavy whipping cream, add 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Whip with an electric mixer until soft peaks form. Cover and refrigerate until ready to use.