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10 minutes
10 minutes
Thick slices of brioche soaked in a rich eggnog custard, cooked until golden on the Blackstone griddle, and coated in sweet, spiced brown sugar. A festive breakfast perfect for the holiday season.
Author:James Brace
8 thick slices brioche bread
3 large eggs
100 ml double cream
200 ml Evan Williams Eggnog
2 tbsp light brown sugar, plus ¼ cup for coating
1 tsp vanilla bean paste or vanilla extract
1 tsp mixed spice, plus an extra pinch for coating
2 tbsp butter
2 tbsp maple cinnamon butter (optional)
Preheat your Blackstone griddle to medium heat.
In a large bowl, whisk together the eggs, double cream, eggnog, 2 tablespoons of brown sugar, vanilla bean paste, and 1 teaspoon of mixed spice until well combined.
In a separate shallow bowl, combine the remaining brown sugar with an additional pinch of mixed spice. Set aside.
Dip each slice of brioche into the eggnog mixture, making sure all sides are evenly coated.
Melt the butter and optional maple cinnamon butter on the griddle, spreading evenly across the cooking surface.
Place the soaked brioche slices onto the griddle and cook for 2–3 minutes per side, turning as needed to brown the edges, until golden and cooked through.
While still warm, coat each slice of French toast in the brown sugar and mixed spice mixture.
Serve immediately with additional eggnog, maple syrup, whipped cream, or your favourite toppings.
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