Description
Thick slices of bread soaked in a spiced eggnog custard, pan-fried until golden, and topped with a tart, simmered cranberry compote.
Ingredients
Scale
- 8 thick slices of brioche or challah bread
- 1 cup eggnog
- 3 large eggs
- 1/2 tsp ground cinnamon
- 2 cups fresh cranberries
- 1/2 cup granulated sugar
- 1 tsp orange zest
- 3 tbsp unsalted butter
Instructions
- Place cranberries, sugar, and orange zest in a saucepan over medium heat. Simmer for 10 minutes until berries burst and liquid thickens. Remove from heat.
- In a shallow bowl, whisk together eggnog, eggs, and ground cinnamon until fully combined.
- Dip each bread slice into the eggnog mixture for 10-20 seconds per side.
- Melt butter in a large skillet over medium heat.
- Fry the bread slices for 3-4 minutes per side until golden brown and firm.
- Transfer toast to a plate and let rest for 1 minute.
- Top each slice with a generous spoonful of the warm cranberry compote.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American