Supplies
Eggnog
- 2 medium free-range eggs (preferably organic and as fresh as possible)
- 75g golden caster sugar
- 250ml whole milk
- 200ml double cream
- 75ml rum, bourbon or a mixture of the two, depending on your preference
- Freshly grated nutmeg, to taste
French Toast
- 1 loaf of brioche, sliced into 5cm thick slices
- Dark chocolate
- Cinnamon sugar, for dusting
Eggnog Cream
- Reserved eggnog
- 200ml double cream
- Redcurrants, to serve
Steps
Eggnog
- Whisk the egg yolks in a bowl with the caster sugar until the mixture has thickened slightly. Stir in the milk, double cream, and the rum and/or bourbon. You can add a little grated nutmeg as well, if you like your nog this way.
- Pour half of this mixture into a shallow bowl and save half of it for later.
French Toast
- Cut pockets in the bread slices, and insert a few squares of chocolate.
- Place the bread pockets into the eggnog mixture and leave for 30 seconds each side to soak. Butter a medium frying pan and place over a medium heat. Place a bread pocket in the pan and cook for 2 minutes on each side, or until golden brown on each side.
Eggnog Cream
- Meanwhile, whisk 200ml double cream until it forms soft peaks and slowly add the reserved half of the eggnog until it forms a soft cream.
- Remove from the pan and serve dusted with cinnamon sugar, and the eggnog cream and extra eggnog on the side if desired.