Eggnog French Toast
Challah, brioche or Portuguese Sweet Bread
Juniper infused Maple Syrup (berries are the female pine cone)
4 cups milk
1 1/3 cups sugar
12 large egg yolks
1/2 cup bourbon, optional
1 cup chilled heavy cream
- In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.
- Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer. Quickly strain into a bowl. Stir in bourbon, if desired, and cream. Cover with plastic wrap; refrigerate until chilled.
- Dip bread in egg nog.
- Grill until golden brown. Flip.
- Serve with freshly grated nutmeg, infused maple syrup and cranberry orange chutney. Add a touch of decadence and serve it with a glass of egg nog with freshly grated nutmeg.