Description
Eight thick brioche slices briefly dipped in eggnog-and-egg mixture and cooked golden in four skillet batches.
Ingredients
Scale
- 8 slices Slightly dry thick-cut brioche, about ¾-inch slices
- 1 cup Prepared pasteurized eggnog
- 3 eggs Large eggs
- 1/2 teaspoon Vanilla extract
- 1/8 teaspoon Ground nutmeg
- 1/4 teaspoon Fine salt
- 2 tablespoons Unsalted butter, divided across four batches
Instructions
- Whisk 3 eggs, 1 cup prepared eggnog, ½ tsp vanilla, ⅛ tsp nutmeg and ¼ tsp salt in shallow dish until uniform.
- Heat large skillet medium to medium-low; melt ½ tbsp from 2 tbsp measured butter.
- Briefly dip both sides of two of 8 thick brioche slices, drip off excess and cook about 3–4 minutes first side and 2–3 minutes second until golden and no wet custard remains at center; egg-dish target 160°F.
- Repeat for remaining six slices in three two-slice batches, using ½ tbsp butter per batch and wiping dark solids if needed. Keep cooked slices warm on clean platter.
- Serve two cooked slices per plate to four people; syrup or fruit is separate and unmeasured.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested four two-slice batches at roughly 6–7 minutes each, with 12 minutes mixing and setting up; skillet capacity/heat change total.
- Prep Time: 12 minutes
- Cook Time: 28 minutes
Nutrition
- Serving Size: Two cooked slices without optional syrup or fruit