Eggnog French Toast

Egg Nog French Toast; Photo Stefan Scherperel


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

Grated nutmeg


  1. 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.
  2. 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.
  3. Dip bread in egg nog.
  4. Grill until golden brown. Flip.
  5. 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.